Though the berries aren’t grilled, the sauce is cooked on the grill along with the grilled slices of pound cake. The butter content in the pound cake is enough to keep it from sticking to the grill grates, so you do not need to brush the slices with oil or butter.
1 cup heavy whipping cream
4 cups blackberries
6 tablespoons honey, divided
Juice of ½ lemon
1 teaspoon ground cinnamon
4 (1-inch) slices of pound cake
Prepare a hot fire in your grill. Whip the cream with an electric mixer or a whisk until it holds medium peaks, about 5 to 7 minutes. Set aside.
In a heavy saucepan that can be used on the grill or on a grill side burner, combine the blackberries, four tablespoons honey, lemon juice and cinnamon.
Set the saucepan over the heat and stir to blend, cooking until the mixture begins to bubble.
At the same time, grill the pound cake slices for about 3 to 4 minutes per side until they get good grill marks.
Stir remaining 2 tablespoons of honey into the whipped cream with a light touch.
To serve, set a slice of grilled pound cake on each plate. Spoon the warmed berries over the cake and top with the honeyed whipped cream. Makes 4 servings.