Pound Cake with Strawberry Balsamic Syrup

Pound Cake with Strawberry Balsamic Syrup Recipe
Jim Franco
The balsamic mixture appears sticky when first mixed with berries, but chilling it for 1 hour helps it dissolve into the berry juice. This is also delicious with pound cake and whipped cream, mascarpone, or fresh ricotta. If desperate for this when strawberries are out of season, substitute with frozen berries. Prep: 10 minutes, Cook: 6 minutes.

Yield:

Makes 4 servings

Recipe from


Ingredients

1/3 cup sugar
1/3 cup balsamic vinegar
1/3 cup dry red wine
1 1/2 pints strawberries, quartered
4 (1/2-inch-thick) slices pound cake
1 (1-pint) container vanilla ice cream

Preparation

1. Combine first 3 ingredients in a small saucepan over medium-high heat, and bring to a boil. Stir until sugar dissolves; continue to boil 6 minutes or until liquid is reduced to 1/3 cup.

2. Place quartered berries in a medium bowl. Add warm balsamic mixture, and toss gently. Cool to room temperature. Cover and chill at least 1 hour, stirring well before serving.

3. Place a piece of pound cake in the bottom of each of 4 bowls or glasses; top with about 1/2 cup berry mixture and 1/2 cup ice cream. Serve immediately.

Note:

Sara Foster,

April 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note