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Chocolate Fondue with Fruit and Grilled Pound Cake

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A grill works just as well as a stovetop for melting this bourbon-kissed chocolate fondue, served here with fresh apricots and grilled pound cake and pineapple.

  1. 1 pineapple—peeled, cored and sliced 1 inch thick
  2. One 1 1/2-pound pound cake, sliced 1 1/2 inches thick
  3. 2 tablespoons unsalted butter, melted
  4. 4 apricots, pitted and quartered
  5. 1 cup heavy cream
  6. 2 tablespoons bourbon
  7. 10 ounces semisweet chocolate, coarsely chopped (2 1/4 cups)
  8. 10 ounces bittersweet chocolate, coarsely chopped (2 1/4 cups)
  9. Pinch of salt
  1. Light a grill. Grill the pineapple slices over moderate heat until charred on both sides, about 8 minutes. Brush the pound cake with the melted butter and grill over moderate heat until toasted, about 4 minutes.
  2. Cut the pound cake into 1-inch cubes and transfer to a plate. Cut the pineapple into 1-inch cubes and transfer to a separate plate along with the apricots.
  3. In a medium saucepan set on the grill, bring the cream and the bourbon to a simmer. Add both chocolates and the salt and remove from the grill. Let stand for 5 minutes, then whisk until smooth. Serve the fondue with the grilled pound cake and fruit.


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