Grilled Pound Cake with Sour Cherry and Pecan Ice Cream

1. 1

   Place cherries in medium bowl.

2. 2

   Pour 1 cup boiling water over.

3. 3

   Let stand until softened, about 10 minutes.

4. 4

   Drain and pat dry.

5. 5

   Mix cherries and 1 tablespoon brandy in small bowl.

6. 6

   Place ice cream in large bowl.

7. 7

   Mix in cherries, semisweet chocolate and pecans.

8. 8

   Cover ice cream mixture.

9. 9

   Freeze until firm, about 2 hours.

10. 10

    Prepare barbecue (medium heat).

11. 11

    Cut pound cake into sixteen 1/2-inch slices.

12. 12

    Brush both sides of each cake slice with melted butter.

13. 13

    Grill slices until lightly toasted, about 30 seconds per side.

14. 14

    Place 2 cake slices on each of 8 dessert plates.

15. 15

    Place 1 scoop ice cream atop cake slices on each plate.

16. 16

    Drizzle 1 1/2 teaspoons brandy over each serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.