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Grilled Poundcake With Ice Cream And Cherry Almond Sauce

This is not really a recipe, but it's one to keep in your repertoire of spontaneous desserts. You need only four ingredients kept on hand.

One frozen poundcake
A pint of top-quality vanilla ice cream such as Haagen Dazs.

A jar of Rothschild Berry Farm's Cherry-Almond Sauce (While Rothschild products are widely available, the whole line is not carried by all stores. Ask for this product.)

Whole blanched almonds

The only work you have to do is to roast the almonds, just 10 minutes on a pie plate in a 350-degree oven until they are golden. Set aside to cool.

Cut the poundcake into half-inch thick slices and brush each side with softened butter (not margarine). When it's too cold to grill outside, the slices can be grilled inside on a ridged cast-iron pan for about 20 or 30 seconds per side. Heating the poundcake emphasizes the buttery taste and adds the visual appeal of grill marks.

Soften the ice cream so it scoops easily, scoop on top of the grilled poundcake. Add a ladle of the cherry-almond sauce. Sprinkle the roasted almonds on top to add crunch and enhance the look.