A few weeks ago I had the privilege to be one of three judges of the Kirkland Uncorked food and wine event. Two other judges and myself sat on a platform overlooking Lake Washington on a beautiful Seattle summer day. Three of Seattle’s top female chef’s competed against one another in front of several hundred onlookers. One of the elements the chefs were being judged for were how they incorporated the use of prawns and red wine in the dishes they prepared. One of my favorite dishes from the competition was Chef Angie Robert’s grilled pound cake with cherry compote. So last week I decided to make a quick version of her dessert except using store bought pound cake. The end result was an easy dessert which would be great to serve guests. Using homemade pound cake would be best but when the temperature inside the house is almost 100 degrees the last thing I want to do is bake and store bought cake suddenly becomes very attractive.
Grilling pound cake results in a thin toasty outer layer on the outside while leaving a soft warm cake on the inside. Making the cherry compote is simple as well. Top each slice of grilled cake with cherry sauce and a dollop of pre-made whipped cream and you’re all set to enjoy a fancy looking dessert without the fuss. Enjoy!
Grilled Pound Cake with Cherry Compote
1 store bought Sara Lee pound cake, thawed
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
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!