Hatch Chile Fruit Pound Cake With Mango Cream |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Get Out!!! ...There's chiles in my Dessert! Adapted from Central Market, Fort Worth, TX by Laura Winters 2007 Recipe Contest Winner. Ingredients:
3/4 cup fresh mango, cubed |
3/4 cup fresh pineapple, cubed |
3/4 cup strawberry, sliced |
1/4 cup roasted hatch chile, chopped |
1 -2 jalapeno pepper, seeded and minced |
3 tablespoons fresh mint, thinly slivered |
3 tablespoons fresh lime juice |
2 tablespoons light brown sugar |
8 slices lb cake, 1/2 -inch thick |
3 tablespoons unsalted butter |
1 cup whipping cream |
1 teaspoon vanilla extract |
2 teaspoons powdered sugar |
1/4 cup mango sorbet |
Directions:
1. Mix all fruit and chiles together carefully. Add jalapeños, mint, lime juice, brown sugar. Set aside.
2. Butter pound cake and place on outdoor grill until lightly toasted. In a martini glass, put grilled cake—top with fruit & chile salsa. Whip cream, add vanilla, powdered sugar and whip to mix. Add mango sorbet, whip just to mix. Top off your chile fruit salsa cakes—yum!
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