When you’re looking for a quick and easy idea for brunch, look no further than this easy-to-prepare recipe for Spiced Berries with Grilled Pound Cake. Of course, we love to pair wine with brunch and the very popular Panache Lane Flamboyant is a great match for this sweet brunch treat and for our Sweet Vinotypes out there.
- 5 cups assorted fresh berries
- 2 tablespoons light brown sugar
- 2 teaspoons McCormick® Pumpkin Pie Spice
- 1 teaspoon McCormick® Pure Vanilla Extract
- 1/4 cup 1/2 stick butter, melted
- 10 slices pound cake 1/2-inch thick
Toss berries with brown sugar, 1 teaspoon of the pumpkin pie spice and vanilla. Set aside.
Mix melted butter and remaining 1 teaspoon pumpkin pie spice. Brush on both sides of pound cake slices.
Grill over medium heat until lightly toasted, turning once. Spoon berry mixture over pound cake. Serve with whipped topping, if desired.
This delicious recipe for Spiced Berries with Grilled Pound Cake pairs perfectly with Panache Lane Flamboyant.
Our Panache Lane Flamboyant is a blend from Californian grapes. This wine displays orange blossom fragrances and flavors of citrus, apricot and mango in the attack. Mature notes of honeysuckle flowers and spices follow. The mouth starts with a refreshing and crisp sweetness, with tropical aromas such as mango, pineapple and orange. The mouthfeel is round and pleasant in the attack with an aggressive finish due to the presence of acidity.