Served at the Berries and BarBQ Wine Trail 2013

Raspberry-Strawberry Compote:

1lb. Frozen Strawberries

8 oz. Frozen Raspberries

½ c. Sugar

2 c. Strawberry Daiquiri Mix

4 oz. Butter

Put all ingredients into sauce pot, cook on medium heat until strawberries & raspberries begin to mush.

With a hand blender or potato masher. Mash berries until smooth.

Strain mixture. If you like pulp, strain half and add to rest of mix.


Vanilla Rum Butter:                                                     Makes 1 qt

1 Shallot Sliced

½ Vanilla Bean Split & Seeded

½ c. Sugar

½ c. Light Rum

¼ White Wine

1 tsp. Vanilla Extract

½ lb. Butter, diced & softened

½ qt Heavy Cream



Add shallots, vanilla bean, vanilla, & sugar in sauce pan, bring to boil. Boil until mixture begins to thicken.

Add heavy cream and reduce by ½.

Slowly fold butter in until melted.

Serve Warm



Brush pound cake with corn syrup. Lightly grill until sugars caramelize and top with compote and drizzle Vanilla Rum Butter over the top.

Serve with Hermannhof Traminette

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