Brush melted butter onto both sides of poundcake pieces and allow to soak in. Peel pineapple and cut in half lengthwise, remove core. Cut into thin strips of 1/4 inch thickness. Peel banana, slice in half lengthwise. Prepare grill and wait until charcoal is completely ashen, a medium hot fire is perfect. While waiting for grill to heat prepare the hot fudge. On your oven range, pour cream into a sauce pan and bring to a boil. Remove pan from heat and add chocolate, stir until smooth and reserve. When coals are ready clean grid of any debris from previous use and grease with spray oil. Place poundcake pieces on grid and cook until golden brown, 2-3 minutes. per side. Remove poundcake and place 1 piece onto a plate. Place pineapple and bananas on hot grid and cook 5-6 minutes on each side. Remove from grid. Place 2 slices of each fruit onto the poundcake, put 2 scoops of your favorite ice cream on top and pour a nice portion of the hot fudge over the ice cream. Enjoy!! NOTES : For cooking this recipe indoors the use of a stovetop french grill is preferred. That is how we prepared these recipes in our Culinary Adventures kitchen. Recipe by: Michael Washer Exec. Pastry Chef Hilton Hotels
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|Serving Size: 1 Serving (1182g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 1494 (61%)|
|Amt Per Serving||% DV|
|Total Fat 166g||221 %|
|Saturated Fat 103.3g||516 %|
|Monounsaturated Fat 44.7g|
|Polyunsanturated Fat 6.6g|
|Cholesterol 596.1mg||183 %|
|Sodium 745.6mg||26 %|
|Potassium 1841.1mg||48 %|
|Total Carbohydrate 213.1g||63 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 206.9g|
|Protein 33.1g||47 %|
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Calories per serving: 2461
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