Fruit-Topped Grilled Pound Cake
- 2 peaches, peeled, seeded and cut-up
- 2 kiwi, peeled halved and sliced
- 1 cup raspberries
- ¾ cup apricot preserves
- 3 tbsp. lime juice
- 1 (12 oz.) prebaked butter pound cake
- 3 tbsp melted whipped butter
- 6 tbsp. whipped topping or sweetened whipped cream
In a medium bowl, combine fruits. In a small microwave-safe bowl, heat preserves in microwave to melt. Remove from microwave and blend in lime juice. Spoon over fruits and toss to blend; set aside.
Cut pound cake into 12 thick slices. Brush both sides with melted butter.
Preheat George Foreman® Grill on Medium High. (If grill has adjustable positions, place grill in horizontal position.) Place 2 to 4 slices of pound cake on grill. Close the grill cover and bake about 3 minutes until golden. Repeat with remaining slices of pound cake.
To serve, spoon fruit onto grilled pound cake and top with whipped topping.
Makes about 6 servings.
