Ingredients
Directions
•Mix the sugar, corn starch, water, and balsamic vinegar in a medium saucepan.•Add the blackberries. Bring the mixture to a boil, stirring occasionally. Simmer for 2 minutes. Remove from heat. Carefully fold in the raspberries, strawberries, and lemon zest; set aside.
•Prepare a gas or charcoal grill. Oil grates with tongs and a paper towel coated in the vegetable oil to prevent sticking.
•Lay the slices of pound cake on the grill and cook for 3-4 minutes on each side until nice grill marks are present.
•Spoon the berry mixture over each slice of pound cake and serve.
