Grilled Cake And Fruit Food

GRILLED ANGEL FOOD CAKE WITH STRAWBERRIES

Steps:

• In a small bowl, toss strawberries with sugar. In another bowl, mix butter and vinegar; brush over cut sides of cake., On a greased rack, grill cake, uncovered, over medium heat until golden brown, 1-2 minutes on each side. Serve cake with strawberries and, if desired, ice cream and blueberry syrup.

GRILLED POUND CAKE WITH BERRIES RECIPE BY TASTY

Steps:

• Clean the grill grates if necessary. Preheat the grill on high heat for 10 minutes.
• Slice the pound cake into 7 1-inch (2 ½ cm) slices. LIghtly brush both sides of each slice with melted butter. Set aside.
• Hold a paper towel between tongs and dip it in the canola oil. Carefully oil the grill grates.
• Thread about 4 strawberries onto each bamboo skewer. Place the skewers on the oiled grates, cover, and grill for 2 minutes on each side without disturbing, until the strawberries have grill marks. Transfer the skewered strawberries to a cutting board and let cool slightly.
• Reduce the grill to medium-high heat.
• Cut the strawberries in half lengthwise. Transfer to a large bowl with the blackberries, sugar, and lemon juice and toss well. Let the berries macerate while you grill the pound cake.
• Arrange the slices of cake on the grates, cover, and grill for 2 minutes, then flip and grill on the other side for 2 minutes more, until the cake is well toasted with grill marks.
• Transfer the grilled cake to serving plates and top with a dollop of whipped cream and the macerated berries.
• Enjoy!

GRILLED ANGEL FOOD CAKE WITH FRUIT SALSA

Steps:

• In a small bowl, combine berries, kiwi, sugar and lime juice. Grill cake, cut side down, over medium heat or broil 4 in. from heat 1-3 minutes or until lightly browned. Cut into slices. Serve with fruit salsa and, if desired, whipped topping.

GRILLED CHEESE CAKE

Steps:

• Preheat the oven to 350 degrees F. Coat a 9-inch square, 2 1/4-inch-deep cake pan with cooking spray. Prepare the cake mix as directed; pour the batter into the pan. Bake 30 to 35 minutes. Cool slightly, then invert onto a rack; cool completely.
• Meanwhile, make the "soup": Combine the strawberries, peaches, sugar and lemon juice in a large saucepan. Cook over medium heat until the fruit breaks down, about 15 minutes.
• Puree the sauce with an immersion blender (or in a blender) until mostly smooth. Transfer to a bowl.
• Prepare the pudding as directed; tint with yellow and red food coloring to resemble melted cheese.
• Trim the top of the cake with a large serrated knife to make it level.
• Cut the cake in half horizontally.
• Preheat the broiler. Put the cake on a foil-lined baking sheet and brush the top with the melted butter. Broil until toasted, about 4 minutes.
• Cut the cake in half diagonally. Spread the pudding on the bottom triangles, almost all the way to the edge.
• Cover with the toasted top triangles, pressing gently so the pudding oozes out. Serve with the fruit sauce.

GRILLED ANGEL FOOD CAKE WITH CITRUS COMPOTE

Steps:

• For the Citrus Compote: Zest 1 grapefruit and set aside for the Grapefruit Whipped Cream. Cut off the top and bottom of an orange and place it on the counter flat side down. Cut the outer peel and pith off. Cut into chunks, removing as much pith as possible. Repeat with the remaining citrus fruits (including the zested grapefruit). Add the citrus chunks to a medium saucepot with 1/2 cup of water, the sugar and a handful of mint. Bring to low boil over medium heat and cook, occasionally stir gently making sure not to break up the fruit too much, until slightly syrupy and the sugar is dissolved, about 20 minutes. Remove from heat, discard the mint and reserve, it will thicken slightly as it cools.
• For the Grapefruit Whipped Cream: Add the cream and zest to a stand mixer with a whisk attachment or a bowl with a hand mixer and whip on medium-high speed until peaks are medium-stiff. Refrigerate.
• For the Angel Food Cake: Preheat your outdoor grill to medium heat. Slice the angel food cake in half along the equator. Place each half on the grill and toast on both sides until grill marks appear, about 2 minutes per side.
• Place the bottom of the grilled angel food cake on a platter and spoon about half of the whipped cream over top. Use a slotted spoon to spoon some of the citrus compote over the whipped cream (don't use too much syrup or the whipped cream will be too runny). Place the top half of the cake on top (like a whipped cream sandwich). Spoon the other half of the whipped cream over top and spoon more of the citrus compote on. Garnish with mint leaves. Slice and serve like a layer cake.

GRILLED POUND CAKE; MEXICAN CHOCOLATE SAUCE & TROPICAL FRUIT

Steps:

• MAKE THE WHIPPED CREAM:
• In a medium bowl, using an electric mixer, softly whip the heavy cream.
• Add the confectioners' sugar, rum and vanilla and whip the cream until firm peaks form.
• Refrigerate the whipped cream.
• MAKE THE CHOCOLATE SAUCE:
• In a medium saucepan, bring the heavy cream to a simmer over moderately high heat with the cinnamon and chile powder.
• Add the chocolate chips and vanilla.
• Remove from the heat and let stand for 1 minute, then whisk to blend; keep warm.
• MAKE THE FRUIT SALAD:
• In a medium bowl, toss the mango and papaya with the basil and vanilla.
• PREPARE THE POUND CAKE:
• Light a grill or preheat a grill pan.
• Butter both sides of the pound cake slices.
• Grill the pound cake over moderate heat, turning once, until golden, about 2 minutes per side.
• Set a slice of grilled pound cake on each of 6 plates and top each one with 3 tablespoons of the warm chocolate sauce and the fruit salad.
• Top each serving with a dollop of the rum whipped cream and sprinkle with the toasted almonds.
• Pass the remaining chocolate sauce at the table.
• **MAKE AHEAD The whipped cream and fruit salad can be refrigerated for up to 4 hours; whip the cream gently before serving. The chocolate sauce can be refrigerated for up to 2 days; rewarm before serving.

GRILLED ANGEL FOOD CAKE WITH FRESH FRUIT SALSA

Steps:

• In a medium bowl, combine fruit, sugar, lime juice, mint, and cayenne pepper and mix well. Cover and refrigerate for a couple of hours before serving.
• When ready to serve, prepare and preheat grill.
• Slice cake in half horizontally and place, cut side down, on grill 6" from medium coals.
• Grill for 30-60 seconds or until light golden brown. Carefully turn cake and grill on second side for 30-60 seconds until light golden brown.
• Be sure to watch the angel food cake very carefully when grilling. Don't leave the grill for even a second, because it will brown very quickly!
• Cut cake into 8 pieces and top with fruit mixture and sherbet or sorbet.
• Enjoy!