Ingredients:

2 lb. ripe bananas (sliced)
2 lb. ripe cherry’s (pitted)
2 lb. pound cake (sliced ½ inch thick)
4 oz. butter
4 oz. brown sugar
4 oz. grand mariner or an orange liqueur.

Procedure:

In a skillet, melt the butter and add the cherries and sauté for approx 1 minute. Next, add the sugar and dissolve, add the bananas and continue to sauté.

After the sauce has started to caramelize, add the grand mariner and cook until it flames off the alcohol, cook until the sauce has reached a thick syrup consistency, remove from heat and start grilling the pound cake on a very clean BBQ grill grate.

Spray the grate with non-stick cooking spray well, heat up the BBQ grill to 350 degrees and turn the grill off, place the pound cake on the grill for approx 20 to 30 seconds and turn it one-half turn on the same side and cook for another 20 to 30 seconds until the pound cake has a diamond grill pattern on it.

To assemble place the pound cake on a plate, pour the cherries and bananas mixture on top, dollop with either ice cream or fresh whipped cream and garnish with powdered sugar and a mint sprig

Bon Appetite!

Executive Chef
Larry R. Walker Jr.