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Grilled Pound Cake
3/4 cup dried sour cherries 1 cup boiling water 5 tablespoons brandy 1−1/2 pints vanilla ice cream, softened slightly 4−1/2 tablespoons semisweet chocolate, coarsley chopped 1/3 cup pecans, toasted and coarsley chopped 16−oz. loaf pound cake, cut into 16 1/2−inch slices 1/4 cup unsalted butter, melted
Place cherries in medium bowl. Pour 1 cup boiling water over cherries; let stand until softened, about 10 minutes. Drain and pat dry. Mix cherries and 1 Tbsp. brandy in small bowl. Place ice cream in large bowl; mix in cherries, semisweet chocolate and pecans; cover and freeze until firm, about 2 hours.
Prepare barbecue grill; heat to medium. Brush both sides of each cake slice with melted butter. Grill slices until lightly toasted, about 30 seconds per side. Place 2 slices of cake on each dessert plate. Place 1 scoop ice cream on top of cake slices. Drizzle 1−1/2 tsp. brandy over each serving.