Grilled Pound Cake With Berries Recipes

Steps:

• In a large bowl, combine the strawberries, raspberries, blueberries, 2 tablespoons sugar and mint; set aside. , In a small bowl, beat cream until it begins to thicken. Beat in remaining sugar. Add lemon juice and zest; beat until soft peaks form. Cover and refrigerate until serving., Spread butter over both sides of cake slices. Grill, uncovered, over indirect medium heat for 1-2 minutes on each side or until light golden brown. Serve with berry mixture and whipped cream.

Steps:

• Clean the grill grates if necessary. Preheat the grill on high heat for 10 minutes.
• Slice the pound cake into 7 1-inch (2 ½ cm) slices. LIghtly brush both sides of each slice with melted butter. Set aside.
• Hold a paper towel between tongs and dip it in the canola oil. Carefully oil the grill grates.
• Thread about 4 strawberries onto each bamboo skewer. Place the skewers on the oiled grates, cover, and grill for 2 minutes on each side without disturbing, until the strawberries have grill marks. Transfer the skewered strawberries to a cutting board and let cool slightly.
• Reduce the grill to medium-high heat.
• Cut the strawberries in half lengthwise. Transfer to a large bowl with the blackberries, sugar, and lemon juice and toss well. Let the berries macerate while you grill the pound cake.
• Arrange the slices of cake on the grates, cover, and grill for 2 minutes, then flip and grill on the other side for 2 minutes more, until the cake is well toasted with grill marks.
• Transfer the grilled cake to serving plates and top with a dollop of whipped cream and the macerated berries.
• Enjoy!

Steps:

• For the pound cake: Preheat the oven to 325 degrees F. In a large bowl, cream the butter and granulated sugar. Blend until the grains of sugar are no longer visible. Beat in the vanilla. Then add the eggs and flour alternately. Grease and flour 2 loaf pans or a 9- by 9-inch cake pan. Pour the batter into the pan(s) and bake for 1 hour. Then remove and let cool on a wire rack.
• For the syllabub: In a large bowl, combine the heavy cream and granulated sugar. Whip with a whisk or hand mixer until the cream is whipped and fluffy. Slowly fold in the sherry, brandy, vanilla extract and lemon zest. Place the bowl in the refrigerator to set up.
• For the berries: In a large bowl, combine the berries and wine. Add the granulated sugar and mix. Cover and let sit to bring to room temperature. (You can put it in the refrigerator, I just happen to like the berries at room temp. Whatever floats your boat.)
• To serve: Preheat a grill, grill pan or broiler. Cut the pound cake into 1/2-inch thick slices. Stir the brown sugar into the warm melted butter. Brush both sides of the pound cake slices with the melted butter and brown sugar.
• Place the slices on the hot grill or under the broiler. If using a grill, get grill marks on both sides. If using a broiler, get some golden brown color on both sides.
• Cut the pound cake slices on a diagonal or in strips, and arrange in a creative way in the center of a dessert plate. Try and get some height. With a slotted spoon, ladle a good scoop of berries over the pound cake. Add a good dollop of syllabub on top of the berries, and dust with lemon zest and mint.