Ingredients
- 2 berries (fresh)
- 1 cake
- 1/2 strawberry preserves
- 1/2 ga perrys vanilla ice cream
- 1/2 c balsamic vinegar
- 1/2 c brown sugar
- 1/4 c maple syrup
Grill or broil slices of pound cake and set aside. In a saute pan bring vinegar, sugar, preserves and syrup to a brisk boil. Let reduce to a nice thick syrup, add fruit and heat until warmed.
Serve strawberries over pound cake with ice cream on side.
From Clarkson Culinary Institute, ToB Participant 1992-1998, in "Taste of Buffalo Cookbook 1998". Typed for you by Joan MacDiarmid.
