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Seriously Simple: The definitive Seriously Simple summer dessert

By Diane Rossen Worthington, Tribune Content Agency on

1 teaspoon vanilla

To serve:

1 (9-by-5-inch) vanilla pound cake, cut into 6 or 8 slices, depending upon how many you are serving

1 quart strawberry ice cream or gelato

1. For the sauce: Place strawberries in a saucepan with sugar, 2 tablespoons water and balsamic vinegar on medium high heat. Bring to a simmer. Reduce to low, cover the saucepan and cook for 15 minutes. Mix 2 tablespoons water and cornstarch in a small bowl and add to pot. Continually stirring, cook until mixture thickens, 1 to 2 minutes. Place strawberries in a blender and blend until smooth. Transfer to a bowl, cover and refrigerate until serving.

 

2. For the macerated berries: Stir together strawberries, sugar and lemon juice in a medium bowl. Let stand at room temperature until juices are released, at least 30 minutes and up to 6 hours. (The strawberries will release more juice.) Also, strawberries are always richer with more flavor when served at room temperature.

3. For the topping: In a medium mixing bowl whip the cream until soft peaks form. Add the sugar and vanilla. Whip until the peaks hold their shape. Refrigerate until serving

4. To serve: Spoon sauce onto plate. Top with a slice of pound cake. Next, top with some macerated strawberries. Place a scoop of strawberry ice cream alongside the cake and garnish with sweetened whipped cream. Serve immediately.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)


 

 

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