1 Pound cake
1/2 c Balsamic vinegar
1/2 c Brown sugar
1/2 c Strawberry preserves
1/4 c Maple syrup
2 c Fresh berries
1/2 ga Perry’s vanilla ice cream
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.