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Berries grilled in a foil pack are delicious with everything from ice cream to grilled pound cake. Plus: F&W's Grilling Guide Dessert Tips from F&W Editors
- 1/2 pound strawberries, halved or quartered if large
- 1/2 pound blueberries
- 1 teaspoon finely grated lemon zest
- 1 tablespoon lemon juice
- 1/4 cup sugar
- 3/4 teaspoon cornstarch
- 2 tablespoons unsalted butter, softened
- Four 12-inch squares of heavy-duty aluminum foil
- Four 1/2-inch-thick slices of pound cake
- Crème fraîche or vanilla ice cream, for serving
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 two sides of the foil up over the fruit and fold to form a seam across the top. Fold the remaining two sides to seal the hobo packs completely.
Grill the hobo packs over moderate heat until the fruit is sizzling, about 10 minutes.
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.
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Recipe reprinted by permission of Publisher. All rights reserved.
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