Skip to content
METRO LogoMETRO Logo
Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

savings just for Moi!Enroll in
the program.

Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

$45 off on your first 3 online orders*. Shop Now.
Moi Rewards is here! Join today and save!
Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Toasted Pound Cake with Grilled Apricots https://www.metro.ca/userfiles/image/recipes/Gateau-quatre-quarts-grille-sauce-abricot-3944.jpg PT05M PT05M PT10M
Preheat barbecue to medium.In a small saucepan, combine nectar, Pineau des Charentes and corn syrup. Heat on the barbecue.Make mini brochettes with the quartered apricots, set aside.Meanwhile, butter cake slices both sides.Reduce heat to low.Put cake slices and apricot brochettes on the grill.Toasts slices 1 to 2 minutes per side until brown and crunchy.Serve hot topped with apricot sauce and garnished with grilled apricots.
4
0 0 0 0
1 cup (250 mL) apricot nectar 2 Tbsp. (30 mL) pineau des charentes (optional) 2 Tbsp. (30 mL) corn syrup 4 slices pound cake, cut 1 in. (2 cm) thick 1/4 cup (60 mL) butter 4 apricots, pitted and quartered
Toasted Pound Cake with Grilled Apricots

Toasted Pound Cake with Grilled Apricots

Rate this recipe
0 Vote
  • Lactose-free
4
servings
0:05
Preparation
0:05
COOKING
0:10
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 cup
    (250 mL)
    apricot nectar
  • 2 Tbsp.
    (30 mL)
    pineau des charentes (optional)
  • 2 Tbsp.
    (30 mL)
    corn syrup
  • 4 slices
    pound cake, cut 1 in. (2 cm) thick
  • 1/4 cup
    (60 mL)
    butter
  • 4
    apricots, pitted and quartered
Imprimer ma sélection

Preparation

Preheat barbecue to medium.

In a small saucepan, combine nectar, Pineau des Charentes and corn syrup. Heat on the barbecue.

Make mini brochettes with the quartered apricots, set aside.

Meanwhile, butter cake slices both sides.

Reduce heat to low.

Put cake slices and apricot brochettes on the grill.

Toasts slices 1 to 2 minutes per side until brown and crunchy.

Serve hot topped with apricot sauce and garnished with grilled apricots.

Source : Metro

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Reserve your timeslot now!

Sorry, our online services are not available for this postal code. Please try another postal code or visit us in store.

Sorry, we encountered a problem.

Please try again later.