Grilled Poundcake with Cherry Compote

This recipe calls for a store bought pound cake, but feel free to make your own if you want. If you caught the “Good Eats” this past week, you might know that pound cake can be a bit of a task to make well. Either way, the crispy cake, cherries, and fresh whipped cream provide an interesting way to finish off a summer meal and still make good use of the grill.

1 store bought pound cake
3 tablespoons melted butter
1 lb. red sweet cherries, stems and pits removed
1/2 cup sugar
2 tablespoons water
2 teaspoons corn starch
1 tablespoon fresh lemon juice
whipped cream

Preheat grill on medium heat. Cut pound cake into 6-8 equal servings. Brush each side with melted butter and set aside. In a small cup, add cold water and corn starch together. Stir mixture until corn starch is dissolved. In a medium sauce pan on med-high heat cook cherries, water/corn starch mixture, and sugar together for 10 minutes. Stir occasionally. After the cherries have been cooking, add lemon juice and stir again for 2-3 minutes. Turn off heat. Grill each side of pound cake slices for one minute. Remove from heat and pour a few tablespoons of cherry sauce over the cake and place a dollop of whipped cream off to the side. Enjoy!

Courtesy of Savory Sweet Life


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