Dessert Recipe: CHAMBORD TRIPLE BERRY GRILLED POUND CAKE
Ingredients
  • fresh raspberries
  • fresh strawberries
  • fresh blueberries
  • ***combination of triple berries should equal 2½ cups***
  • ⅓ cup, sugar
  • (2) ¼ tsp, corn starch
  • 1 tbsp, Smuker's Red Raspberry Seedless Jam
  • 1 tbsp, Chambord Liqueur
  • Sara Lee All Butter Pound Cake
  • Whipped Cream (Reddi Whip), optional
Instructions
  1. Remove frozen Pound Cake from its original package and follow package instructions on defrosting.
  2. Place the raspberries, strawberries, blueberries, sugar, ¼ water, corn starch, raspberry jam and chambord in a small saucepan. Bring to a boil, lower the heat and let simmer for 4 minutes.
  3. Remove saucepan off heat and let it cool for 10 minutes.
  4. Heat up your outdoor grill or stovetop grill to medium/high heat (I sprayed Pam on my indoor grill). Slice pound cake into 8 slices (apprx. 1 inch thick) and place each slice on the grill. Watch closely as it takes less than a minute for the grill lines to appear on the pound cake. Turn over just once.
  5. Pour a spoonful of triple berry sauce onto your grilled pound cake. Top with whipped cream (optional).
  6. Serve & Enjoy!
Recipe by Design by Occasion at https://designbyoccasion.com/dessert-recipe-chambord-triple-berry-grilled-pound-cake-perfect-for-memorial-day/