Sweet Pickled Watermelon Rind, recipe below
Or try it with Pearsauce, recipe below
Simply preheat you outdoor grill on medium-high heat. Spray the grates with nonstick cooking spray. When hot, add the angel food cake slices onto grates and cook for about 2-3 minutes per side, or until grill marks appear on each side. Set aside and serve warm with cold Sweet Pickled Watermelon Rind or Chilled Pearsauce.
Watermelon Rind Pickles
3 cups watermelon rind cut into 1-inch square pieces
1 cup brown sugar
1/2 cup cider vinegar
1 teaspoon black or colored peppercorns
1/2 teaspoon ground cloves
Pinch of pickling spice
2 teaspoons dried ginger
Make sure you leave a thin line of the pink watermelon flesh on the rind.
1 cup apple cider or juice
1 pound apples(your choice), peeled, cored and roughly chopped
2 pounds pears, peeled, cored and roughly chopped
1/4 cup honey
1/2 teaspoon cayenne pepper
1/2 teaspoon cinnamon
Combine all ingredients in a large saucepan, cover and bring to a boil over high heat. Reduce heat to low and simmer 30-35 minutes or until the fruit is tender. Crush with a potato masher once softened and while simmering. You can either cover while cooking with a lid or use a screen on top, which is what I prefer.
Once done, and mashed, remove from heat, pour into a bowl and cover to refrigerate until chilled and ready to enjoy as a side to your Charred Angel Food Cake.