Grilled Apricots with Pound Cake, Orange Flavored Creme Fraiche and
Toasted
Almonds
Topping
1 cup creme fraiche
1 tablespoon granulated sugar
1 teaspoon grated orange zest
12 large apricots, firm but ripe
6 tablespoons unsalted butter
1/4 cup granulated sugar
1/4 teaspoon almond extract
4 slices pound cake, about 1/2 inch thick each
Confectioners sugar
4 tablespoons toasted sliced almonds
To make the topping: In a small bowl, stir the topping ingredients. Cover
and refrigerate for 4 to 6 hours.
Halve and pit the apricots; set aside. In a small saucepan over low heat,
melt the butter, then add the sugar and almond extract and stir until the
mixture is smooth, about 1 to 2 minutes. Remove from the heat. Brush the
apricot
halves all over with the butter mixture. Grill over Direct Medium heat
until
browned in spots and warm throughout, 6 to 8 minutes, turning every 2 to 3
minutes. Transfer to a platter and lightly cover with foil until ready to
assemble dessert.
Lightly dust the pound cake on both sides with the confectioners sugar,
tapping off the excess. Grill the pound cake over Direct Medium heat until
the
slices are well marked and warm, about 1 minute, turning once.
Place a slice of cake on each serving plate and arrange the apricot halves
on top. Drizzle with creme fraiche topping and sprinkle with toasted
almonds.
Serve while warm.
Makes 4 servings
from Weber.com
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