Ingredients
Sauce:
8-ounces semisweet chocolate chips
1/2 cup butter
3 tablespoons GOLDEN BLOSSOM HONEY
1 purchased pound cake cut into 1/2 inch slices
1/4 – 1/2 cup Grand Marnier or orange juice
vanilla ice cream, or flavor of your choice
1 cup chopped walnuts, toasted and tossed with 1 tablespoon GOLDEN BLOSSOM HONEY
1/2 cup flaked coconut, toasted
Honey Tips
Honey Is Magic
In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.
Directions
Sauce:
Combine all ingredients in the top of a double boiler set over gently simmering water. Stir until just melted and smooth. Refrigerate until ready to use.
Arrange cake slices on a large cookie sheet and place under broiler watching carefully so cake does not burn. Turn slices and toast other side. Remove from oven and brush cake with Grand Marnier or orange juice.
Put two slices on each plate. Top with ice cream, drizzle with chocolate sauce (warm before using if necessary). Top with a spoonful of the honey-coated nuts and a sprinkle of toasted coconut.
Serves: 4-6
Combine all ingredients in the top of a double boiler set over gently simmering water. Stir until just melted and smooth. Refrigerate until ready to use.
Arrange cake slices on a large cookie sheet and place under broiler watching carefully so cake does not burn. Turn slices and toast other side. Remove from oven and brush cake with Grand Marnier or orange juice.
Put two slices on each plate. Top with ice cream, drizzle with chocolate sauce (warm before using if necessary). Top with a spoonful of the honey-coated nuts and a sprinkle of toasted coconut.
Serves: 4-6
