My F&W
quick save (...)
Mixed Berries with Grilled Pound Cake
© Tina Rupp

Mixed Berry Hobo Packs with Grilled Pound Cake

  • FAST

Berries grilled in a foil pack are delicious with everything from ice cream to grilled pound cake.

Plus: F&W's Grilling Guide

blog Dessert Tips from F&W Editors

  1. 1/2 pound strawberries, halved or quartered if large
  2. 1/2 pound blueberries
  3. 1 teaspoon finely grated lemon zest
  4. 1 tablespoon lemon juice
  5. 1/4 cup sugar
  6. 3/4 teaspoon cornstarch
  7. 2 tablespoons unsalted butter, softened
  8. Four 12-inch squares of heavy-duty aluminum foil
  9. Four 1/2-inch-thick slices of pound cake
  10. Cr#233;me fraîche or vanilla ice cream, for serving
  1. Light a grill. In a medium bowl, combine the strawberries and blueberries with the lemon zest, lemon juice, sugar and cornstarch. Spoon 1/4 tablespoon of the butter in the center of each sheet of foil and top with the fruit. Bring 2 sides of the foil up over the fruit and fold to form a seam across the top. Fold the remaining 2 sides to seal the hobo packs completely.
  2. Grill the hobo packs over moderate heat until the fruit is sizzling, about 10 minutes.
  3. Spread the remaining 1 tablespoon of butter on the pound cake and grill on both sides just until toasted, about 1 minute. Transfer to plates. Open the hobo packs and pour the berries and juices over the pound cake. Serve with a dollop of crème fraîche or ice cream.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.