By The Canadian Living Test Kitchen
12 people added this to their Recipe Box
This recipe makes 4 servings
Dessert on the grill is usually unexpected, but this one proves how surprisingly tasty it can be.
1 cup fresh raspberries
1/2 cup fresh blueberries
2 tbsp granulated sugar
2 tsp cornstarch
1 tsp lemon juice
4 slices (1/2 inch/1cm thick) pound cakes
4 scoops vanilla ice cream , (about 2 cups/500 mL)
Cut 4-foot (1.2 m) piece heavy-duty foil; fold in half. Arrange strawberries, raspberries and blueberries on 1 side close to centre.
Combine sugar and cornstarch; sprinkle over fruit. Sprinkle with lemon juice; toss gently.
Fold foil over and seal to form packet. (Make-ahead: Refrigerate for up to 2 hours.)
Place on grill over medium heat; close lid and cook, turning once, until hot and juices are thickened, about 10 minutes. Let stand for 10 minutes.
Grill cake, turning once, until golden brown, about 6 minutes. Arrange on dessert plates. Top each with scoop of ice cream. Spoon berry mixture over top.
Source : Canadian Living Magazine: June 2007