Keep That Holiday Fruitcake And Grill It!

grilled-fruit-cakeIt arrives in the mail every year from Great Aunt Millie in Texas and every year you keep it until the guilt passes before throwing it away.  Well, don’t be so hasty and try brushing slices with butter and brandy then grilling and serving with a delicious apple and pear compote!   Make Great Aunt Millie proud, y’all!

Grilled Fruitcake with Apple & Pear Compote

serves six

For compote:
2 Gala apples, peeled and cut into 1-inch dice
2 Bosc pears, peeled and cut into 1-inch dice
1/4 cup dried cranberries or tart cherries
1/4 water
1/4 cup granulated sugar
1 tablespoon brandy
1/2 vanilla bean, split and scraped
1/2 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

Method:
Direct heat

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.

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. :-)

Cheers and Happy Grilling!
~ Jeff

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