Your father may be the grill master, but we’re guessing his culinary repertoire mostly includes recipes for barbecued chicken or marinated hanger steak. This Father’s Day, honor your dad with a grilling recipe for something sweet instead of the usual meaty choice! From a whole new take on s’mores to a sweet and fruity dish, we’ve gathered three dessert recipes that can each be made on a grill! So, fire up the barbeque and show your dad just how much you care with one of these scrumptious dessert recipes!

S’mores Cakes on the Grill

4 pre-made dessert shortcake shells
1/2 stick unsalted butter
1/4 cup chocolate hazelnut spread
1/4 cup crushed graham crackers (about 2 crackers)
1/2 cup mini marshmallows
1/4 cup chocolate sauce

Preheat the grill to medium heat.

Brush all sides of the shortcakes and a 12-inch square of aluminum foil with the melted butter. Spoon a heaping tablespoon of the chocolate hazelnut spread into the well of each shortcake shell. Sprinkle with about 1 tablespoon crushed graham crackers. Top each with mini marshmallows. Place the prepared foil on top of the grill grate. Place the cakes onto the foil. Close the cover and cook until the marshmallows are browned and toasted, about 5 minutes.

Remove from the grill, place on a plate and drizzle with the chocolate sauce.

Grilled Pound Cake with Espresso Chocolate Sauce

2 tablespoons boiling water
1 tablespoon instant espresso coffee powder
3/4 cup whipping cream
1 tablespoon light-color corn syrup
8 ounces special dark baking chocolate or semisweet chocolate, finely chopped (about 1-1/3 cups)
1 16 ounce loaf prepared or frozen pound cake*, thawed
1/4 cup orange juice or 2 tablespoons orange juice with 2 tablespoons orange liqueur
1 cup whipping cream, whipped, or 2 cups frozen whipped dessert topping, thawed
1/2 cup pistachio nuts, chopped

In a very small bowl, combine boiling water and espresso powder. Set aside.

For chocolate sauce: In a small heavy saucepan, combine the 3/4 cup whipping cream and the corn syrup. Bring to boiling; remove from heat. Stir in espresso mixture. Add chocolate all at once. Let mixture stand, covered, for 4 minutes. Whisk until chocolate is melted and mixture is smooth. Cover to keep warm.

Cut pound cake into eight 3/4-inch-thick slices.* Poke each slice several times with the tines of a fork. Drizzle orange juice evenly over cake slices.

For a charcoal grill, place cake slices on the rack of an uncovered grill directly over medium-hot coals. Grill for 2 to 4 minutes or until toasted and heated through, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium-high. Place cake slices on grill rack over heat. Grill, uncovered, as above.)

Serve grilled cake slices with whipped cream, pistachio nuts, and chocolate sauce.

Pineapple Berry Hobo Pack

2 cups coarsely chopped, cored fresh pineapple (peeled, if desired)
1 tablespoon packed brown sugar
1 teaspoon chopped crystallized ginger
1 cup raspberries and/or blueberries
1 teaspoon Demerara sugar or brown sugar

Fold a 36×18-inch piece of heavy foil in half to make an 18-inch square. Place pineapple in center of foil. Sprinkle with brown sugar and crystallized ginger. Bring up 2 opposite edges of foil; seal with a double fold. Fold remaining edges to completely enclose vegetables, leaving space for steam to build.

For a charcoal grill, place packet on the rack of an uncovered grill directly over medium coals about 10 minutes or until hot, turning occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place packet on a grill rack over heat. Cover and grill as above.)

Carefully open packet and transfer fruit mixture to serving bowl. Add berries. Sprinkle with demerara sugar.

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