Finished grilled fruitcake topped with compote and dollop of whip cream on a white plate, sitting on red tablecloth.

Holiday Fruitcake and Grill It

Name: Holiday Fruitcake and Grill It
Prep time: 50 min
Cook time: 50 min
Yield: 6 Servings
Cuisine: Desserts
Ingredients: For Compote:; 2 Gala Apples, peeled and cut into 1-inch dice; 2 Bosc Pears, peeled and cut into 1-inch dice; 1/4 cup Dried cranberries or tart cherries; 1/4 cup Water; 1/4 cup Granulated Sugar; 1 tbsp Brandy; 1/2 Vanilla Bean, split and scraped; 1/2 tsp Cinnamon; 1 pinch Ground Nutmeg; 1 pinch Kosher Salt; For Fruitcake:; 6 thick slices Fruitcake; 4 tbsp Butter; 1 tbsp Brandy; Whipped Cream, for serving

Courtesy of Bull Outdoor Products

Makes: 6 servings
Prep Time: 30 - 50 minutes
Cook Time: 30 - 50 minutes

Ingredients:

For Compote:

2	Gala Apples, peeled and cut into 1-inch dice
2	Bosc Pears, peeled and cut into 1-inch dice
1/4 cup	Dried cranberries or tart cherries
1/4 cup	Water
1/4 cup	Granulated Sugar
1 tbsp	Brandy
1/2	Vanilla Bean, split and scraped
1/2 tsp	Cinnamon
1 pinch	Ground Nutmeg
1 pinch	Kosher Salt

For Fruitcake:

6	Thick Slices Fruitcake
4 tbsp	Butter
1 tbsp	Brandy
Whipped Cream, for serving

Directions:

For the Compote:

Light grill's side burner and place cast-iron skillet.
Combine all of the compote ingredients and bring to a simmer.
Cook, stirring occasionally, until the apples and pears are tender; about 15 to 20 minutes.
Move to the side to keep warm.

For the Fruitcake:

Preheat grill or griddle for medium-high heat.
Light grill's side burner and place small saucepan.
Melt the butter together with the brandy in a small saucepan. Swirl the pan to combine.
Brush both sides of the fruitcake slices with the brandy-butter.
Grill: Clean the cooking grates and brush with olive oil.
Place fruitcake on cooking grates or griddle.
Grill both sides of the fruitcake until toasted.
Transfer to dessert plates and top the fruitcake slices with the apple-pear compote and a dollop of whipped cream.