Keep That Holiday Fruitcake And Grill It!
Author: 
Recipe type: Direct heat
Serves: 6
 
Ingredients
  • For compote:
  • 2 Gala apples, peeled and cut into 1-inch dice
  • 2 Bosc pears, peeled and cut into 1-inch dice
  • ¼ cup dried cranberries or tart cherries
  • ¼ water
  • ¼ cup granulated sugar
  • 1 tablespoon brandy
  • ½ vanilla bean, split and scraped
  • ½ teaspoon cinnamon
  • a few scrapes of whole nutmeg or a pinch of ground nutmeg
  • 1 pinch kosher salt
  •  -
  • For fruitcake:
  • 6 thick slices of fruitcake
  • 4 tablespoons butter
  • 1 tablespoon brandy
  • Whipped cream, for serving
Instructions
  1. For the compote: on the the grill in a cast iron skillet or on the stove top, combine all of the compote ingredients and bring to a simmer. Cook, stirring occasionally, until the apples and pears are tender; about 15 to 20 minutes. Move to the side to keep warm.
  2. For the fruitcake: set up grill for direct cooking over medium heat. Melt the butter together with the brandy in a small saucepan. Swirl the pan to combine. Brush both sides of the fruitcake slices with the brandy-butter. Be sure the grates of the grill are clean and well-oiled. Grill both sides of the fruitcake until toasted and well marked. Transfer to dessert plates and top the fruitcake slices with the apple-pear compote and a dollop of whipped cream. Great Aunt Millie would be pleased.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at https://blog.bullbbq.com/keep-that-holiday-fruitcake-and-grill-it/