Grilled Pound Cake
Grilled Pound Cake is a gluten free and fodmap friendly dessert. This recipe serves 4. One serving contains 419 calories, 5g of protein, and 20g of fat. It is perfect for The Fourth Of July. If you have butter, pound cake, brown sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 25 minutes.
Instructions
Preheat a grill or grill pan to medium-low.
Brush the pound cake slices with melted butter. Grill until the cake is toasted, about 2 minutes on each side.
In a small saucepan over medium-low heat, combine the berries, the lemon juice, and sugar. Cook until the berries have become soft and have begun to release juice (it's OK to lightly squeeze them), about 10 minutes.
You can serve the sauce atop each slice, or sandwich it in the middle of two slices. If desired, serve with ice cream.
Recommended wine: Cream Sherry, Moscato Dasti, Port
Pound Cake works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.
![NV Solera Cream Sherry]()
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.