Grilled Pound Cake "Brats"

Name: Grilled Pound Cake "Brats"
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT12H30M0.000S
Yield: 6 to 8 servings
Ingredients: 2 pints fresh local blackberries; 2 tablespoons baker's sugar, plus 1/2 cup, plus more for cream; 1 lemon, zested and juiced; 1/8 teaspoon ground cinnamon, plus more for cream; 1 loaf pound cake; 1 pint whipping cream; 3 to 4 sprigs mint, leaves chiffonade

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Level: Easy
Total: 12 hr 30 min

Prep: 25 min
Inactive: 12 hr
Cook: 5 min

Yield: 6 to 8 servings

Level: Easy
Total: 12 hr 30 min

Prep: 25 min
Inactive: 12 hr
Cook: 5 min

Yield: 6 to 8 servings

Ingredients

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2 pints fresh local blackberries

2 tablespoons baker's sugar, plus 1/2 cup, plus more for cream

1 lemon, zested and juiced

1/8 teaspoon ground cinnamon, plus more for cream

1 loaf pound cake

1 pint whipping cream

3 to 4 sprigs mint, leaves chiffonade

Directions

In a medium bowl, add 1 pint of blackberries, 2 tablespoons of baker's sugar, half of the lemon zest, half of the lemon juice and 1/8 teaspoon of cinnamon. Stir to combine. Cover the bowl and refrigerate overnight.
Preheat a grill to medium.
Cut the pound cake into 8 even rectangular slices. Cut a V-shape out of 1 side of each section and grill the slices over medium heat until grill marks appear.
For the blackberry sauce: Blitz together in a blender the remaining 1/2 cup of baker's sugar, 1 pint of blackberries, remaining lemon zest and lemon juice and a little water, if needed, to make a smooth sauce.
Whip the cream in a small bowl with a hand mixer, and add some sugar and cinnamon, to taste. Arrange the pound cake on a serving platter. Put some of the macerated berries inside the cut out V-shape of each pound cake section. Top with blackberry sauce and whipped cream. Garnish with sprig of mint and serve.