Served at the 2024 Berries & BaBQ Wine Trail, Reserve Cellars
Ingredients for Pound Cake:
1 pound of pound cake
3 tbsp unsalted butter, melted
2 tsp honey
Pinch of fine sea salt
Instructions for Pound Cake:
Heat grill to medium heat
While grill is heating, slice pound cake into ¾ inch to 1 inch thick slices.
Stir together the melted butter, honey, and salt. Brush this mixture over both sides of each slice of pound cake.
Place the cake slices on the grill. Grill for 3-5 minutes per side, or until toasted with deeply golden grill marks.
Serve warm with berry sauce.
Ingredients for the Berry Sauce:
2 cups frozen mixed berries
1/3 cup sugar
Instructions for Berry Sauce:
Place frozen fruit and the sugar in a small saucepan. Set heat to low, stirring occasionally, until the berries have softened. This should take between 5-10 minutes.
Once the berries are mostly thawed, increase the heat to medium. Mash them with a potato masher and stir constantly with the liquid simmers for about 2 minutes.
Pour the warm mixture over the grilled pound cake and serve. 8 Servings
Serve with Reserve Cellars Josephine’s Garden Patch Strawberry.
