My F&W
quick save (...)

Chocolate Fondue with Fruit and Grilled Pound Cake

  • TOTAL TIME: 25 MIN
  • SERVINGS: 6
  • FAST

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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.