Grilled Pound Cake with Cherries Jubilee Sauce

Serves 4 · 10 min prep · 12 min cook

Ingredients

• 1 loaf (about 12 oz) store-bought or homemade pound cake
• 3 tbsp unsalted butter, softened
• 12 oz fresh sweet cherries, pitted
• 1/3 cup granulated sugar
• 1/4 cup kirsch or brandy
• 1 tsp fresh lemon juice
• 1/2 tsp orange zest
• 1 pint vanilla ice cream
• 1/4 cup optional toasted sliced almonds

Instructions

1. 1Preheat a grill pan or outdoor grill to medium heat, about 350°F surface temperature.
2. 2Slice the pound cake into 8 thick slices, roughly 3/4-inch each.
3. 3Lightly butter both sides of each slice so they toast evenly without sticking.
4. 4Grill the pound cake slices for 1 to 2 minutes per side until deep golden grill marks appear and the exterior is crisp while the interior stays soft. Transfer to a platter.
5. 5While the cake grills, combine the pitted cherries, sugar, lemon juice, and orange zest in a skillet over medium heat.
6. 6Cook, stirring gently, until the sugar melts and the cherries become warm, juicy, and slightly softened, about 5 minutes.
7. 7Add the kirsch, tilt the pan if you want a brief flambé, or simply simmer 30 to 45 seconds to mellow the alcohol into a lightly boozy aroma.
8. 8The sauce should be glossy and spoonable; keep it warm off the heat.
9. 9Place two grilled pound cake slices on each plate.
10. 10Top generously with the warm cherries jubilee sauce so it soaks into the toasted cake.
11. 11Add a scoop of vanilla ice cream beside or on top of the cake.
12. 12Scatter toasted almonds over everything if using for crunch, and serve immediately while the cake is still warm and the cherries are juicy.