Toasted Cinnamon Pound cake with Strawberry and Raspberry Compote
Preparation: 15 min.
Cooking: 10 min.
Total: 25 min.
- 3 tsp sugar
- 4 Tbsp dry red wine
- 2 Tbsp water
- 2 lemon peel , strips
- 2 whole cloves
- 1 Cup strawberries
- 1/2 Cup raspberries
- 4 slice pound cake , about .75 in. each
- 3 tsp butter
- 2 tsp sugar
- 7/8 pinch ground cinnamon
- 6 Fl Oz ice cream , or sherbet
In small non-aluminum saucepan, combine sugar, wine, water, lemon peel and cloves. Bring to boil; reduce heat and simmer about 10 minutes. Cool.
In medium bowl, place strawberries and raspberries. Strain cooled liquid over berries. Allow to stand at room temperature for at least 30 minutes or refrigerate several hours or over night.
Just before serving, spread butter on one side of each pound cake slice. Combine sugar and cinnamon and sprinkle over buttered pound cake slices. Place slices in very hot toaster oven for several minutes or until brown.
Place each toasted slice on plate. Spoon compote over and around pound cake and top with scoop of ice cream.