Chocolate Fondue With Fruit And Grilled Pound Cake - cooking recipe

Ingredients

1 pineapple, peeled, cored and sliced in 1 inch thick chunks
1 1/2 lbs of pound cake, sliced 1 1/2 inchs thick
2 tablespoons unsalted butter, melted
4 apricots, pitted and quartered
1 cup heavy cream
2 tablespoons Bourbon
10 ounces semisweet chocolate, coarsely chopped (2 1/4 Cups)
10 ounces bittersweet chocolate, coarsely chopped (2 1/4 Cups)
1 pinch salt

Preparation

Heat up the grill. Grill the pineapple slices over medium heat until charred on both sides, about 8 minutes.
Brush the pound cake slices with the melted butter and grill over medium heat until toasted, about 4 minutes.
Cut the pound cake into 1 inch cubes and transfer to a plate. Cut the pineapple into 1 inch cubes and transfer to a separate plate along with the apricots.
In a pan, bring the cream and bourbon to a simmer. Add both of the chocolates and the salt, then remove the pan from the heat and let stand for 5 minutes. Whisk until smooth.
Serve the chocolate with the grilled pound cake and fruit.