Ingredient List:
- 1–2 ea — Pound Cake
- 1–2 bottles — Drop Dead Delicious Amaretto-Jalapeno, Cherries
- 1 bottle — Lesley Elizabeth All the Peppers Oil
- 1 ea — Plancha
Items available at Smoke N’ Fire.
Instruction:
Thaw and Slice the pound cake into 1″ thick slices and set aside until ready to grill.
Just prior to grilling, lightly baste the pound cake slices with the All the Peppers Oil. Place the pound cake slices onto the griddle or Plancha on medium high heat (4–6 sec hand hold) until lightly browned, then turn and brown the other side. Remove the browned pound cake slices to a serving platter, and arrange them all open face. Take the Amaretto-Jalapeno, Cherries and pour them over the area that just browned the pound cake, as the mixture starts to bubble take two spatulas and blend the caramelizing mixture into itself. As the edges are browning nicely, use the two spatulas to transfer the hot cherry topping onto the slices of pound cake on the serving platter.
Serve Immediately.
Enjoy!!
