Grilled Rhubarb And Strawberry Compote With Grilled Pound Cake Recipes

STRAWBERRY RHUBARB COMPOTE

Steps:

• Choose about 1/4 of the smallest strawberries (4 oz | 112 g) and slice them lengthwise into quarters.
• Cut the remaining strawberries into roughly equal halves or quarters. You should have 2 to 3 cups. Toss them in a medium saucepan.
• Use a paring knife to pull away and discard the strings that run along the length of the rhubarb stalks. Cut each stalk into 3/4-inch lengths. You should have about 3 cups. Toss them in the saucepan.
• Use a grater or Microplane and grate 1 teaspoon lemon zest into the pan and then squeeze 1 tablespoon lemon juice into the pan. Add the sugar and stir to coat the fruit.
• Place the pan over medium-high heat and cook, stirring often, until the sugar dissolves and the fruit releases its juice. Bring to a boil and cook for about 4 minutes to reduce the liquid a little.
• Reduce the heat to medium-low and gently simmer until the rhubarb has softened, about 2 minutes. Don't worry if the rhubarb begins to fall apart.
• Remove the pan from the heat and stir in the reserved strawberries. Let cool to room temperature, about 1 hour.
• Cover and refrigerate the strawberry rhubarb compote until cold, at least 3 hours and up to several days. (Any extra compote is delicious for breakfast, especially with a dollop of thick yogurt or crème fraîche.)

GRILLED POUND CAKE WITH MARSCARPONE

Steps:

• Mix the mascarpone, sugar and vanilla in a bowl with a rubber spatula until smooth. Fold in the pecans; cover and refrigerate until ready to serve.
• Heat a large skillet or griddle over medium heat. Spread some butter on both sides of each cake slice (about 2 tablespoons total). Toast in the skillet until golden, about 2 minutes per side. Let cool.
• Combine the brown sugar and the remaining 2 1/2 tablespoons butter in a skillet over medium heat. Cook, stirring, until melted and bubbly, about 3 minutes. Carefully add the cream and cook, stirring, about 1 more minute. Stir in the blackberries, smashing a few berries with the back of a spoon. Remove from the heat, then add the cognac and return to medium heat. Carefully tilt the pan so the cognac ignites (if using an electric stove, hold a lit match near the sauce to ignite it); cook until the flames subside.
• Spread some mascarpone filling on 4 pound cake slices; close with the remaining 4 cake slices. Top with the blackberries and sauce.
• Mix the mascarpone, sugar and vanilla in a bowl with a rubber spatula until smooth. Fold in the pecans; cover and refrigerate until ready to serve.
• Heat a large skillet or griddle over medium heat. Spread some butter on both sides of each cake slice (about 2 tablespoons total). Toast in the skillet until golden, about 2 minutes per side. Let cool.
• Combine the brown sugar and the remaining 2 1/2 tablespoons butter in a skillet over medium heat. Cook, stirring, until melted and bubbly, about 3 minutes. Carefully add the cream and cook, stirring, about 1 more minute. Stir in the blackberries, smashing a few berries with the back of a spoon. Remove from the heat, then add the cognac and return to medium heat. Carefully tilt the pan so the cognac ignites (if using an electric stove, hold a lit match near the sauce to ignite it); cook until the flames subside.
• Spread some mascarpone filling on 4 pound cake slices; close with the remaining 4 cake slices. Top with the blackberries and sauce.

GRILLED POUND CAKE SUNDAES WITH RASPBERRY TOPPING

Steps:

• Preheat oven to 325 degrees F. Grease and flour a 9 1/2 by 3 3/8-inch Bundt pan. Cream 2 sticks of the butter and sugar together on medium-high speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add the vanilla and lemon extracts and mix well. In a medium bowl, sift together flour, salt, and baking soda. Add 1/3 of dry mixture to creamed mixture and beat on low until mixed. Mix in half of the sour cream. Alternate between the flour mixture and sour cream. Pour cake mixture into the Bundt pan. Bake 1 1/2 hours or until a cake tester inserted in cake comes about with a few crumbs clinging. Cool 15 minutes. Remove cake from pan and cool completely on wire rack.
• Preheat grill. Melt remaining butter and slice cake. Using a pastry brush, coat both sides of cake with butter. Grill on both sides until golden brown, about 3 minutes. Remove from grill. Cool slightly. Cut slices into bite-size pieces. To create sundaes, fill a bowl with ice cream, add pound cake and sprinkle on toppings. Drizzle with chocolate syrup and garnish with Raspberry Topping.
• Combine all ingredients in pot and let simmer until thickened.