Grilled Coconut Poundcake Sundaes With Tropical Fruit Food

GRILLED COCONUT POUNDCAKE SUNDAES WITH TROPICAL FRUIT

Steps:

• Bring brown sugar, lemon juice, water, and ginger to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then remove from heat and let steep, uncovered, 15 minutes. Pour syrup through a sieve into a bowl and cool to room temperature, about 15 minutes.
• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)
• While grill heats, cut core from pineapple and discard. Cut each piece of pineapple lengthwise into 8 wedges, then halve each wedge diagonally (use caution; peeled pineapple is slippery).
• Grill pound cake, covered only if using a gas grill, on lightly oiled grill rack, turning over once with a metal spatula, until grill marks appear, about 1 1/2 minutes total.
• Divide coconut pound cake among 8 shallow bowls, then top each slice with a generous scoop of ice cream and some pineapple and mango. Drizzle each serving with 1 1/2 tablespoons lemon ginger syrup.

COCONUT POUND CAKE

Steps:

• Put oven rack in middle position and preheat oven to 325°F.
• Butter a 9- by 5- by 3-inch loaf pan and dust with flour, knocking out excess flour.
• Whisk together flour (2 cups), baking powder, and salt in a bowl.
• Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes with a stand mixer or 8 to 10 minutes with a handheld. Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low, then mix in flour mixture until just combined. Fold in coconut gently but thoroughly with a rubber spatula.
• Spoon batter evenly into loaf pan, smoothing top. Bake until golden and a wooden pick or skewer inserted into center comes out clean, 1 to 1 1/4 hours.
• Cool cake in pan on a rack 15 minutes. Run a thin knife around edge of cake, then invert onto rack and cool completely.

GRILLED POUND CAKE WITH DRUNKEN BERRIES AND SYLLABUB

Steps:

• For the pound cake: Preheat the oven to 325 degrees F. In a large bowl, cream the butter and granulated sugar. Blend until the grains of sugar are no longer visible. Beat in the vanilla. Then add the eggs and flour alternately. Grease and flour 2 loaf pans or a 9- by 9-inch cake pan. Pour the batter into the pan(s) and bake for 1 hour. Then remove and let cool on a wire rack.
• For the syllabub: In a large bowl, combine the heavy cream and granulated sugar. Whip with a whisk or hand mixer until the cream is whipped and fluffy. Slowly fold in the sherry, brandy, vanilla extract and lemon zest. Place the bowl in the refrigerator to set up.
• For the berries: In a large bowl, combine the berries and wine. Add the granulated sugar and mix. Cover and let sit to bring to room temperature. (You can put it in the refrigerator, I just happen to like the berries at room temp. Whatever floats your boat.)
• To serve: Preheat a grill, grill pan or broiler. Cut the pound cake into 1/2-inch thick slices. Stir the brown sugar into the warm melted butter. Brush both sides of the pound cake slices with the melted butter and brown sugar.
• Place the slices on the hot grill or under the broiler. If using a grill, get grill marks on both sides. If using a broiler, get some golden brown color on both sides.
• Cut the pound cake slices on a diagonal or in strips, and arrange in a creative way in the center of a dessert plate. Try and get some height. With a slotted spoon, ladle a good scoop of berries over the pound cake. Add a good dollop of syllabub on top of the berries, and dust with lemon zest and mint.

HEAVENLY COCONUT POUND CAKE

Steps:

• Preheat oven to 325°F. Beat together granulated sugar and butter with an electric mixer on medium-high speed until very fluffy and pale, about 8 minutes. Reduce speed to medium-low and beat in eggs, 1 at a time, until combined, stopping to scrape down sides of the bowl as needed. (Mixture will look broken, but will come together when flour is added.) Reduce speed to low and gradually add flour and salt until just combined. Fold in 1 cup shredded coconut.
• Generously grease a 12-cup Bundt pan with butter; coat inside of pan with ¼ cup shredded coconut, tapping out excess. Pour batter into pan and smooth the top. Bake until golden and a toothpick inserted in center comes out clean, 50 to 55 minutes. Cool in pan 15 minutes. Invert onto a wire rack and cool completely, about 1 hour.
• For the glaze: Whisk together powdered sugar and 2 tablespoons of the milk in a small bowl until smooth. If needed, whisk in remaining 1 tablespoon milk, 1 teaspoon at a time, to create a pourable glaze consistency. Pour over cooled cake. Top with ¼ cup shredded coconut.

SWEET AND SAVORY PUMPKIN SOUP RECIPE

Steps:

• Melt the butter in a large, heavy soup pot over medium-high heat. Toss in the carrots, celery and onion (this is called mirepoix, if you want to get fancy and Frech). Sauté about 8 minutes or until tender. Add the pumpkin, the chicken stock and spices. Cover and simmer about 25 minutes, or until the pumpkin is tender (you should be able to pierce it with a knife with bare resistance). Puree the soup in a blender using short pulses (Safety warning: take the top off the blender after every two or three pulses to allow the steam to vent out. I didn’t, and pumpkin splatter shot out the stop and all over my counter, floor and clothes). You can also use a food processor. Put the soup back in the pot and stir in the cream and honey. Add salt and pepper to meet your tastes (or you could always let your guests season the soup at the table). For a delicious additional touch, pan roast a small handful of walnuts for each bowl of soup. October is harvest month for walnuts and the only time you can get fresh ones. This soup can be made well in advance and frozen. It also keeps well in the refrigerator--just heat and serve.

GRILLED COCONUT POUNDCAKE SUNDAES WITH TROPICAL FRUIT

Steps:

• For complete instructions, visit the original site at https://www.epicurious.com/recipes/food/views/grilled-coconut-pound-cake-sundaes-with-tropical-fruit-232180

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.