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Grilled fruit with toasted poundcake

Time25 minutes
YieldsServes 12
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It’s best to leave the fruit unpeeled when you’re grilling it to help hold the flesh together. For clear grill marks, once the marks are seared in one direction, rotate the fruit 90 degrees and grill for a few more minutes, then flip and repeat.

When it’s time for dessert, put scoops of vanilla ice cream in an iced bowl and serve the toasted pound cake and macerated fruit alongside.

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1

Lightly 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.

2

Toss 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.

3

Lightly 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.

Make Ahead:
Fruit can be grilled a day ahead, covered and refrigerated. Cake can be grilled several hours ahead.