Grilled Pound Cake with Basil-Plum Compote

Name: Grilled Pound Cake with Basil-Plum Compote
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 6 large plums (about 1½-2 lbs.), pitted and quartered; 1 ⁄ 2 cup sugar; 1 ⁄ 4 cup sweet riesling, or other dessert wine; 10 basil leaves, bruised, plus more for serving; 1 (12-oz.) pound cake , cut into 8 slices; 4 tbsp. butter, melted; Mascarpone cheese, for serving

Serves
serves 8

HELEN ROSNER

The best of summer comes together in this satisfying dessert of grilled pound cake topped with a fruity, herbal compote.

Ingredients

6 large plums (about 1½-2 lbs.), pitted and quartered
¹⁄₂ cup sugar
¹⁄₄ cup sweet riesling, or other dessert wine
10 basil leaves, bruised, plus more for serving
1 (12-oz.) pound cake, cut into 8 slices
4 tbsp. butter, melted
Mascarpone cheese, for serving

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Instructions

Step 1

Combine the plums, sugar, and riesling in a 4-quart saucepan over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until liquid is slightly thick, about 25 minutes. Remove from heat and stir in basil; let cool to room temperature. Discard basil.

Step 2

Heat a charcoal grill or set a gas grill to medium (Alternately, heat a cast-iron grill pan over medium-high heat). Brush both sides of pound cake slices with melted butter. Grill, flipping once, until toasted, about 1-2 minutes. Divide cake between serving plates and top with plum compote. Garnish with a dollop of mascarpone and a small basil leaf, if you like.

Combine the plums, sugar, and riesling in a 4-quart saucepan over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until liquid is slightly thick, about 25 minutes. Remove from heat and stir in basil; let cool to room temperature. Discard basil.
Heat a charcoal grill or set a gas grill to medium (Alternately, heat a cast-iron grill pan over medium-high heat). Brush both sides of pound cake slices with melted butter. Grill, flipping once, until toasted, about 1-2 minutes. Divide cake between serving plates and top with plum compote. Garnish with a dollop of mascarpone and a small basil leaf, if you like.