Grilled Pound Cake with Fruit Compote

Instructions

Whipped Mascarpone Cream:

1. Beat cream in a large bowl until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Beat mascarpone in another large bowl until smooth. Fold in whipped cream. Store in the refrigerator.

Fruit Compote:

1. Combine the orange liqueur, honey and cornstarch in a saucepan over medium heat. Add the blackberries, cherries and rosemary; cook and stir for 8-10 minutes or until slightly thickened. Remove from the heat. Discard rosemary.

Pound Cake:

1. Grease grill grate. Heat grill to medium.
2. Combine butter and honey; spread on the sides of pound cake. Grill cake, uncovered, over medium heat for 1-2 minutes on each side or until golden brown.
3. Top cake with fruit compote and mascarpone cream. Garnish with rosemary if desired.