Directions
Slice 8 1-1/2 inch slices from the pound cake. Using a cookie cutter, cut a circle from each slice. Reserve the trimmings and the rest of the cake for another use. Set the circles aside.
In a large heavy bottom saucepan, add the berries and the extract as well as the sugar. Cook for ten minutes on high heat or until the berries break down, then fold in the butter until melted. Set aside.
In a medium non-stick pan, melt the butter. Once the butter is hot place the cake rounds in the pan and sauté 45 seconds to 1 min on both sides, remove and set aside.
On a plate place 2 cake rounds, spoon 1 1/2 tbls of mixed berry compote over the rounds, and top with the cream. Garnish with fresh mint sprigs.
Ingredients
Directions
Slice 8 1-1/2 inch slices from the pound cake. Using a cookie cutter, cut a circle from each slice. Reserve the trimmings and the rest of the cake for another use. Set the circles aside.
In a large heavy bottom saucepan, add the berries and the extract as well as the sugar. Cook for ten minutes on high heat or until the berries break down, then fold in the butter until melted. Set aside.
In a medium non-stick pan, melt the butter. Once the butter is hot place the cake rounds in the pan and sauté 45 seconds to 1 min on both sides, remove and set aside.
On a plate place 2 cake rounds, spoon 1 1/2 tbls of mixed berry compote over the rounds, and top with the cream. Garnish with fresh mint sprigs.