Grilled Berry Pouches and Pound Cake
Adapted from Food & Wine. The recipe calls the pouches hobo packs. I absolutely love this. Maybe during a future hobo-themed month I will regale you with the tale.
1/2 pound strawberries, halved
1/2 pound blackberries
1 tablespoon lemon juice
1/4 cup sugar
3/4 teaspoon cornstarch
2 tablespoons unsalted butter, softened
4 1/2 inch-thick slices of pound cake, the denser the cake the better
whipped cream or vanilla ice cream
Prep the fruit: While the grill is warming up, combine the berries, lemon juice, sugar and cornstarch in a medium bowl.
Prep the foil pouches: Put 1/4 tablespoon of the butter on the foil and add the fruit mixture. Form the pouches by bringing up two sides and folding together, then the opposite two sides. It doesn’t have to look pretty as long as the pouches are sealed.
Grill the pouches over moderate heat for about 10 minutes. The fruit will be bubbly.
Spread the remaining butter on the pound cake slices and grill on both sides until they’re toasted (about 1 minute). I noted that a denser pound cake would work better here. Mine was lighter, which caused it to break apart when flipping.
To serve, spoon the berries and juice over the pound cake. Add ice cream, if you desire. The juice was amazing with vanilla ice cream.
Originally published in “It’s Summertime And The Desserts Are Easy”