It's finally June, and berries of all kinds are popping up all over these parts. For now, we are relying on the supermarket, but soon enough (this weekend in fact!), our favorite farmer's market opens and then we can start to really enjoy the bounty of summer. We came up with this particular dessert idea after seeing some slices of poundcake strategically placed near the berries in the produce aisle. (Turning the oven on to make a cake this week was not something we wanted to do, especially since we work without air conditioning all day). Slightly grilling the slices of poundcake offered a crunchy char plus that toasty, smoky flavor we love. And balsamic and berries get along famously. We saved a few calories by not adding freshly whipped cream, but that, or a small scoop of vanilla bean ice cream, might push this summery treat to the brink of amazingness. Enjoy!
1/3 cup granulated sugar
1 tablespoon corn starch
1/2 cup water
1 tablespoon balsamic vinegar
1 pint blackberries
1/2 pint raspberries
1/2 pound strawberries, hulled and sliced
6 slices store-bought poundcake
6 sprigs fresh mint (optional, for garnish)
Mix the sugar and corn starch in a medium saucepan. Stir in the water then add the balsamic vinegar. Mix well. Put over medium heat and add the blackberries. While continuing to stir, bring the mixture to a boil, then boil for one minute. Remove from heat and allow to cool slightly. Carefully fold in the raspberries and strawberries and set aside. Spray the grates of a gas grill with cooking spray and turn the grill onto medium-high heat. Lay the slices of pound cake on the grill and cook for 3-4 minutes (or until grill marks appear); flip and do the same on the other side. Spoon the berry mixture over each slice of poundcake, garnish with mint, and enjoy.