Adapted from A Couple in The Kitchen
1 loaf of your favorite pound cake (I used half of this recipe baked in a loaf pan for 45 minutes. Use 1 1/2 tablespoons of lightly mixed egg for the half egg needed when splitting this recipe), sliced
1/3 cup sugar
1 tablespoon cornstarch
1/2 cup water
1 tablespoon good quality balsamic vinegar
6 ounces blackberries
1/2 pint raspberries
1 pound hulled and sliced strawberries
Mint and berries to garnish, optional
Mix the sugar and cornstarch in a saucepan. Stir in water and balsamic, and mix till clumps of cornstarch are dissolved. Add blackberries and cook over medium heat till liquid comes to a boil. Cook for one minute, then remove from heat and allow to cool slightly. Carefully fold in the rest of the berries.
Using a lightly oiled grill pan or gas grill, toast pound cake slices till grill marks appear. Flip to grill other sides.
Serve by spooning berries over cake, then garnishing with mint and fresh berries if desired.