It might seem unconventional to throw pound cake on the grill, but doing so transforms the buttery cake into a warm, smoky treat that pairs well with ice cream or whipped cream and fresh Summer fruit. And grilling pound cake is a cinch, because its batter is dense and sturdy and won't crumble or fall apart on the grill.
This recipe combines rose water, pistachios, and cherries for a Middle Eastern spin on an American dessert. Rose water and honey impart a floral, fresh take on the old whipped-cream standard. Toasted pistachios add a bit of crunch and texture contrast. The ripe, red cherries, at their peak season in June, burst with sweet syrupy juice that ties this amazing dessert together. Seize the short growing season of cherries by making this striking grilled pound cake recipe.
1 pint whipping cream Serves 6-8.
1/4 cup honey, or more to taste
1 teaspoon rose water, or more to taste
1 loaf of pound cake (homemade or store bought) cut into 1-inch-thick slices
1 cup toasted, preshelled pistachios
1 pound pitted, sliced cherries
1 pint whipping cream