Grilled Pound Cake with Spicy Berry Compote & Sea Salt
Time: 15-20 Minutes
Servings: 4 Servings
Ingredients
- 4 Thick Slices Pound Cake (store-bought or homemade)
- 2 T Unsalted Butter, melted
- 1 ½ C Mixed Berries (fresh or frozen)
- 2 T Brown Sugar
- 1 tsp Lemon Juice
- 1/8 tsp Cayenne Pepper (adjust to taste)
- Pinch of Salt
- Flaky Sea Salt, for finishing
- Optional: whipped Cream or Vanilla Ice Cream
Instructions
- Combine berries, brown sugar, lemon juice, cayenne, and a pinch of salt in a small saucepan.
- Simmer over medium heat for 5–8 minutes, stirring occasionally, until the berries burst and the mixture slightly thickens. Remove from heat and set aside.
- Brush both sides of each pound cake slice with melted butter.
- Grill the pound cake slices over medium heat for 1–2 minutes per side, or until grill marks form and edges are golden.
- Place grilled pound cake slices on serving plates.
- Spoon the warm berry compote over each slice.
- Sprinkle with flaky sea salt and add a dollop of whipped cream or ice cream, if desired.
- Serve immediately and enjoy the unexpected!
Go Rogue by adding a splash of balsamic vinegar to the compote or swap cayenne for a pinch of ancho chili for a smoky twist.
Want The Rogue Chef to make this delicious dish for you? Contact us at www.TheRogueChef.com.