RECIPE

Chocolate Fondue with Fruit and Grilled Pound Cake

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

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.

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

Ingredients

  • Ingredients
    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

Directions

  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.