Grilled Shortcake with Fruit Compote

You can basically use any type of fruit for this, I just love the combination of cherries and peaches!

 

Prep Time:           

Cook Time:          Approx. 45 mins.

Serves:                 5

Ingredients

16 oz of canned or frozen peaches

16 oz of canned or frozen cherries

1 cup of sugar

1/2 cup of water

1 small orange, zested & juiced

1 loaf of sponge cake

Whipped Cream (optional)

In a large saucepan combine fruit, sugar, water, orange juice and zest, and cook over medium heat until mixture comes to a simmer. Reduce heat and cook for another 25 minutes or until the compote has thickened. Let the mixture cool before you place it into the refrigerator until ready to use.

While the compote is cooling, preheat the grill, if you are using an outdoor grill make sure it is clean (I prefer to use our George Foreman grill)! Slice 1" inch thick slices from the cake (see above picture for reference) and then grill on both sides until the outsides are nicely toasted. Though the insides should still be moist, approximately 1 - 2 minutes per side. Serve cake slices with the cooled compote, top with whipped cream if desired.

ENJOY!