Ingredients with Measurements:
- 1 pound cake, sliced into 8 pieces
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 tablespoon cornstarch
- 1/4 cup orange juice
- 1/4 cup brandy
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 pound fresh cherries, pitted and halved
- Vanilla ice cream, for serving
Special equipment needed:
- Grill pan or outdoor grill
- Small saucepan
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush each slice of pound cake with melted butter and sprinkle with granulated sugar.
3. Grill the pound cake slices for 2-3 minutes per side, or until golden brown grill marks appear. Remove from grill and set aside.
4. In a small saucepan, whisk together water and cornstarch until smooth. Add orange juice, brandy, vanilla extract, cinnamon, nutmeg, and salt. Stir to combine.
5. Heat the saucepan over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
6. Add the cherries to the saucepan and stir to coat. Cook for 2-3 minutes, or until the cherries are heated through and the sauce has thickened.
7. Serve the grilled pound cake slices with a scoop of vanilla ice cream and spoonfuls of the cherries jubilee sauce.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan: medium-high heat
Saucepan: medium heat
Serving size:
This recipe serves 8 people.
Nutritional information:
Calories: 350
Fat: 18g
Saturated Fat: 10g
Cholesterol: 70mg
Sodium: 280mg
Carbohydrates: 41g
Fiber: 2g
Sugar: 26g
Protein: 3g
Substitutions for ingredients:
- Pound cake: angel food cake or sponge cake
- Brandy: orange liqueur or apple brandy
- Cherries: raspberries, strawberries, or blueberries
Variations:
- Add a pinch of cayenne pepper to the cherries jubilee sauce for a spicy kick.
- Top the grilled pound cake with whipped cream and chopped nuts for added texture.
- Use peaches or nectarines instead of cherries for a summery twist.
Tips and tricks:
- Make sure to brush the pound cake slices with melted butter to prevent sticking to the grill.
- Use a grill pan with ridges to achieve the classic grill marks on the pound cake.
- Serve the cherries jubilee sauce warm for the best flavor.
Storage instructions:
Store leftover cherries jubilee sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the cherries jubilee sauce in a small saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the grilled pound cake and cherries jubilee sauce on a white plate for a classic look. Garnish with a sprig of mint or a dusting of powdered sugar.
Garnishes:
- Mint sprigs
- Powdered sugar
- Chopped nuts
Pairings:
- Sparkling wine or champagne
- Coffee or tea
Suggested side dishes:
- Grilled peaches or nectarines
- Mixed berry salad
- Vanilla bean ice cream
Troubleshooting advice:
- If the cherries jubilee sauce is too thin, add more cornstarch and water mixture and cook until thickened.
- If the pound cake slices are sticking to the grill, brush with more melted butter and reduce the heat.
Food safety advice:
- Make sure to pit the cherries before adding them to the saucepan.
- Use caution when grilling the pound cake to prevent burns.
Food history:
Cherries jubilee is a classic dessert that originated in the late 1800s. It was created to honor Queen Victoria's Golden Jubilee celebration. The dessert consists of cherries cooked in a sweet sauce and served over ice cream or cake.
Flavor profiles:
The grilled pound cake is sweet and buttery, while the cherries jubilee sauce is fruity and slightly boozy with warm spices.
Serving suggestions:
Serve the grilled pound cake and cherries jubilee sauce as a decadent dessert for a summer barbecue or dinner party.
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