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Grilled fruit with toasted poundcake

Grilled fruit with toasted poundcake
Los Angeles Times

We all know that throwing a party can be hectic, especially when it's on a busy holiday. But you don't have to sacrifice the entire weekend to pull it off. With a little planning, the whole thing can be a ... Read more

Total time: 25 minutes plus 30 minutes standing | Serves 12
  • 6 peaches, cut in half and pitted
  • 6 plums, cut in half and pitted
  • 6 apricots, cut in half and pitted
  • Oil
  • 1/3 cup sugar
  • 1/4 cup anisette liqueur
  • 2 tablespoons orange-flavored liqueur
  • 1/4 cup lemon juice
  • 2 (12-ounce) pound cakes, each cut into 6 slices
  • 2 pints vanilla ice cream

Step 1Lightly brush cut sides of fruit with oil. Place on grill, cut side down, and grill over medium heat until lightly browned, 3 to 5 minutes. Turn and grill until fruit is tender yet not mushy, 3 to 5 minutes. Remove from heat and cut halves in half.

Step 2Toss cut-up fruit in bowl with sugar, anisette, orange liqueur and lemon juice. Cover and let stand at least 30 minutes for flavor to develop.

Step 3Lightly grill pound cake slices over medium-high heat until toasted, 1 to 2 minutes per side. To serve, place cake slices on dessert plates and top each with small scoop ice cream. Spoon grilled fruit over top.

Note: It's best to leave the fruit unpeeled when you're grilling it to help hold the flesh together. Fruit can be grilled a day ahead, covered and refrigerated. Cake can be grilled several hours ahead.


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