Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, triple berry compote pound cake. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Triple Berry Compote Pound Cake is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Triple Berry Compote Pound Cake is something which I have loved my entire life. They are fine and they look wonderful.
Full Recipe: Triple Berry Compote Cake. To make the triple berry compote, mix the berries and honey together in a small saucepan. The heat will start to soften the berries into a liquid.
To get started with this recipe, we have to first prepare a few components. You can have triple berry compote pound cake using 5 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Triple Berry Compote Pound Cake:
- Prepare 2 packages Frozen triple berries
- Make ready 1 lb cake
- Make ready 1 Powdered sugar
- Prepare 1/2 cup Water
- Take 1 cup Sugar
Bonus: It's quick to throw together for a weeknight dinner but special enough to serve for any occasion. My Paleo Triple Berry Trifle is an AIP-friendly, luscious combination of fresh berries, sweet berry compote, coconut whip, & decadent nut-free pound cake! This Triple layer berry cake is the ultimate summer cake packed with antioxidants and flavor. To make compote: Combine berries, sugar, and orange liqueur or orange juice.
Instructions to make Triple Berry Compote Pound Cake:
- Combine berries, water & sugar in pot; reduce until berries are soft and water has created a nice syrup.
- Scoop berries and syrup over a piece of pound cake and dust with powdered sugar.
Arrange slices on a serving platter and either drizzle with compote or serve. A toothsome, buttery pound cake with an almond essence, served with sweet and tart compote- how could that be bad? I also topped mine with a dollop of A lovely springtime dessert - delicate almond-scented ricotta pound cake with strawberry rhubarb compote from Heather Christo's Generous Table. I combined two coffee cake recipes and modified things abit to come up with this great little coffee cake. Top with berry mixture and spoon remaining dough over berries.
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