INGREDIENTS

INSTRUCTIONS

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  Converted by MM_Buster v2.0l.

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