Toasted Pound Cake with Grilled Apricots

Toasted Pound Cake with Grilled Apricots
  • 4 servings
  • 0:05 Preparation
  • 0:05 Cooking
  • 0:10 Total Time


Add all
  • 1 cup
    (250 mL)

    apricot nectar

  • 2 Tbsp.
    (30 mL)

    pineau des charentes (optional)

  • 2 Tbsp.
    (30 mL)

    corn syrup

  • 4 slices

    pound cake, cut 1 in. (2 cm) thick

  • 1/4 cup
    (60 mL)


  • 4

    apricots, pitted and quartered


Preheat barbecue to medium.

In a small saucepan, combine nectar, Pineau des Charentes and corn syrup. Heat on the barbecue.

Make mini brochettes with the quartered apricots, set aside.

Meanwhile, butter cake slices both sides.

Reduce heat to low.

Put cake slices and apricot brochettes on the grill.

Toasts slices 1 to 2 minutes per side until brown and crunchy.

Serve hot topped with apricot sauce and garnished with grilled apricots.

Source: Metro