WEEKDAYS 1e|12c|p

Concord Grape Jubilee

Michael Symon
|
Servings: 8
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easy
|
1 to 30 min

Michael's toasted pound cake, scoop of ice cream, and bourbon-Concord grape sauce is the definition of decadence.


  • Ingredients
  • step-by-step directions
Ingredients
Concord Grape Jubilee
  • 2 cups Seedless Concord Grapes
  • 4 tablespoons Butter (plus more)
  • 2 cups Brown Sugar
  • 2 tablespoons Maple Syrup
  • 1/4 cup Bourbon
  • 8 slices Pound Cake
  • 1 pint Vanilla Ice Cream
Directions
  • Preheat a large sauté pan over medium-high heat and add the Butter. After the butter has melted, add the Brown Sugar and Maple Syrup and cook for 2 minutes or until the mixture is caramelized. Add the Bourbon, a pinch of Salt and the Grapes and cook for 3 additional minutes.
  • Meanwhile, melt more butter in a separate sauté pan. Place a couple slices of Pound Cake in the pan to toast. Flip and toast the other slide. Set aside.
  • Plate the Toasted Pound Cake with a Scoop of Ice Cream. Top with Bourbon-Concord Grape Sauce.

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