Grilled Pound Cake With Warm Amaretto Bananas Food

GRILLED POUND CAKE WITH GRILLED PEACHES AND CINNAMON-VANILLA SYRUP

Steps:

• Combine the sugar and cinnamon stick with 1 cup water in a small saucepan and bring to a simmer, stirring until the sugar is dissolved. Simmer until slightly reduced, about 3 minutes. Remove from the heat, stir in the vanilla and let stand for 10 minutes. The syrup can be made up to 3 days ahead and kept refrigerated; reheat until warm before serving.
• Meanwhile, prepare a grill for medium heat, making sure the grates are very clean. Brush the cut-sides of the peaches and one side of the pound cake slices with the butter.
• Grill the peaches, cut-side down, until well marked, about 5 minutes. Transfer to a cutting board and cut into wedges. Grill the pound cake slices, buttered-side-down, until lightly marked, about 2 minutes.
• Serve each slice of pound cake with the wedges of half a peach; drizzle with syrup and top with a dollop of whipped cream.

GRILLED POUND CAKE WITH CREAM CHEESE GLAZE AND GRILLED PEACHES

Steps:

• For the grilled peaches: Prepare the grill to high heat. Lightly brush the cut sides of the peaches with the oil. Grill the peaches, cut-side down, until grill marks appear, about 3 minutes on each side.
• Boil the wine and granulated sugar in a small saucepan. Transfer the peaches to a small dish and spoon the wine mixture over the peaches. Set aside, about 15 minutes.
• For the grilled pound cake: Preheat the grill to high heat. Lightly brush each slice of the cake with the butter on both sides. Place the cake on the grill and cook, about 2 minutes each side. Rotate each cake slice a quarter turn after 1 minute to create a crosshatch of grill marks.
• For the cream cheese glaze: Combine the cream cheese, powdered sugar, zest and orange juice in a medium bowl. Beat until smooth using a fork or electric mixer.
• Spread the cream cheese glaze on the grilled pound cakes. Place the grilled peaches on top. Serve warm or at room temperature.

TOASTED POUND CAKE WITH MASCARPONE AND AMARETTO

Steps:

• Preheat oven to 350 degrees F.
• Place the pound cake slices on a large heavy baking sheet and toast in oven for 7 to 10 minutes until the slices turn golden brown. Alternatively, toast the pound cake slices in an electric toaster until golden.
• Stir the apricot preserves and amaretto in a small bowl to blend.
• Place 1 cake slice atop each of 6 plates. Spoon the mascarpone cheese atop the cake slices. Arrange the remaining cake slices offset atop the bottom cake slices. Spoon the apricot mixture over. Sprinkle with the almonds and serve immediately.

GRILLED BANANA POUND CAKE WITH CHOCOLATE SAUCE

Steps:

• Preheat the oven to 325 degrees F.
• Spray the inside of an angel food cake pan (easier to use) or fluted Bundt pan with nonstick spray. Lightly dust with sugar and set aside.
• In a stand mixer fitted with the paddle attachment, cream the butter with the sugars until light and fluffy. Add the eggs, one at a time, mixing each one in completely before adding the next. Add the mashed banana and the vanilla and lemon extracts. Add the baking soda and beat until completely incorporated.
• Add a third of the flour to the wet mixture, beating it in completely. Then add a third of the sour cream, beating that in completely. Continue to alternate flour and sour cream until all of it is incorporated. Beat in the salt, then pour the batter into the prepared pan. Bake for 70 to 90 minutes, or until a cake tester comes out clean. Let the cake cool for 5 minutes. Use a small metal spatula to carefully release the cake from the pan. Unmold the cake and let cool before slicing.
• For the chocolate sauce: Combine the cream, honey, brown sugar, cocoa powder and 1 cup of the chocolate chips in a saucepot over medium-high heat. Bring to a boil, then add the salt and cook, stirring occasionally, until the sauce becomes completely smooth, 5 to 10 minutes.
• Off the heat, stir in the remaining 1 cup chocolate chips and the butter. Transfer to a jar and set aside until ready to serve.
• To serve: Preheat a grill or grill pan to medium high. Brush slices of the cake with some melted butter, and grill just until light grill marks appear, 1 to 2 minutes. Remove to a serving platter. Drizzle with chocolate sauce and enjoy.

GRILLED POUND CAKE WITH BERRIES

Steps:

• In a large bowl, combine the strawberries, raspberries, blueberries, 2 tablespoons sugar and mint; set aside. , In a small bowl, beat cream until it begins to thicken. Beat in remaining sugar. Add lemon juice and zest; beat until soft peaks form. Cover and refrigerate until serving., Spread butter over both sides of cake slices. Grill, uncovered, over indirect medium heat for 1-2 minutes on each side or until light golden brown. Serve with berry mixture and whipped cream.

GRILLED BUTTER-AMARETTO POUND CAKE

Steps:

• Brush grill rack with vegetable oil.
• Heat coals or gas grill for direct heat.
• Mix mascarpone cheese or sour cream with brown sugar and ground almonds.
• Cut frozen pound cake into 8 slices.
• On each side, sprinkle with Amaretto, spread with butter or margarine, and press almonds into butter.
• Place cake slices on grilling screen.
• Grill cake uncovered 4-6 inches from medium heat about 5 minutes, turning once, until golden brown.
• To serve, top cake with prepared mascarpone cheese or sour cream, a sprinkling of almonds and some fresh berries.
• Yummy!