Grilled Pound Cake with Basil-Plum Compote

  • Serves

    serves 8


The best of summer comes together in this satisfying dessert of grilled pound cake topped with a fruity, herbal compote.


  • 6 large plums (about 1½-2 lbs.), pitted and quartered
  • 12 cup sugar
  • 14 cup sweet riesling, or other dessert wine
  • 10 basil leaves, bruised, plus more for serving
  • 1 (12-oz.) pound cake, cut into 8 slices
  • 4 tbsp. butter, melted
  • Mascarpone cheese, for serving


Step 1

Combine the plums, sugar, and riesling in a 4-quart saucepan over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until liquid is slightly thick, about 25 minutes. Remove from heat and stir in basil; let cool to room temperature. Discard basil.

Step 2

Heat a charcoal grill or set a gas grill to medium (Alternately, heat a cast-iron grill pan over medium-high heat). Brush both sides of pound cake slices with melted butter. Grill, flipping once, until toasted, about 1-2 minutes. Divide cake between serving plates and top with plum compote. Garnish with a dollop of mascarpone and a small basil leaf, if you like.

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