Grilled Dessert Recipes with Morton's

Grilled Pound Cake with Sour Cherry & Pecan Ice Cream
SERVINGS: 8

3/4 cup dried sour cherries (about 4 ounces)
1 cup boiling water
5 tablespoons brandy
1 1/2 pints vanilla ice cream, softened slightly
4 1/2 tablespoons coarsely chopped semisweet chocolate (about 2 ½ ounces)
1/3 cup coarsely chopped toasted pecans
1 16-ounce loaf pound cake
1/4 cup (1/2 stick) unsalted butter, melted

To make preparation even easier, use your favorite store-bought cherry or pecan ice cream.

Place cherries in medium bowl. Pour 1 cup boiling water over cherries and let stand until softened, about 10 minutes. Drain and pat dry.
Mix cherries and 1 tablespoon brandy in small bowl. Place ice cream in large bowl.
Mix in cherries, semisweet chocolate and pecans. Cover ice cream mixture. Freeze until firm, about 2 hours.
Prepare barbecue (medium heat). Cut pound cake into sixteen 1/2-inch slices. Brush both sides of each cake slice with melted butter.
Grill slices until lightly toasted, about 30 seconds per side. Place 2 cake slices on 8 dessert plates.
Place 1 scoop ice cream atop cake slices. Drizzle 1 1/2 teaspoons brandy over each serving.

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Honeysuckle Pineapple
SERVINGS: 2

4 slices fresh pineapple
1 1/2 tablespoons honey
2 tablespoons cherry brandy
1 teaspoon lemon juice

Combine honey, brandy and lemon juice in a non-porous glass dish or bowl. Mix together and add pineapple.
Coat well with marinade mixture. Cover dish and marinate in refrigerator for 1 hour.
Preheat grill to medium heat and lightly oil grate. Remove pineapple from dish or bowl, discarding any leftover marinade. Place pineapple wedges directly on rack or in a basket and grill for about 10 minutes, turning, until pineapple is hot and caramelized.