Macerated fruit with pound cake

5
5
5
SmartPoints® value per serving
Total Time
14 min
Prep
14 min
Cook
0 min
Serves
4
Difficulty
Easy
Macerating fruit doesn’t require much effort, but it can produce a little bit of culinary magic. Simply combining fruit with sugar and letting it mingle for awhile transforms the juices into a simple and sweet syrupy sauce. And when served over pound cake where it can soak into the bread, it becomes a wonderful quick dessert. In this recipe, we’ve used a mix of fresh fruits, but you can use whatever combination you like or what’s in season. You can also use 4 cups of precut fruit from the supermarket salad bar or produce section to make this recipe super easy.

Ingredients

Strawberries

2 cup(s), fresh, sliced

Peach(es)

2 medium, fresh, pitted and sliced

Orange(s)

1 medium, peeled and cut into segments

Mango(es)

1 large, peeled, pitted, and sliced

Pear(s)

1 medium, red variety, cored and sliced

Unsweetened orange juice

2 Tbsp

Sugar

2 Tbsp

Lemon zest

1½ tsp, grated

Fat-free pound cake

4 oz, slices, (1-ounce) each, toasted

Instructions

  1. Combine the strawberries, peaches, orange, mango, pear, orange juice, sugar, and lemon zest in a large bowl; mix well. Cover the fruit with plastic wrap and refrigerate at least 1 hour or up to 24 hours.
  2. Place 1 slice of pound cake on each of 4 plates. Top each slice with 1 cup of the fruit salad. Yields 1 plate per serving.