Mixed Berry Compote on Poundcake

Ingredients

• 1 Store bought Pound Cake
• 2 tbls unsalted butter
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• 8 cups fresh strawberries, hulled and halved
• 8 cups fresh blackberries
• 8 cups fresh raspberries
• 8 cups fresh blueberries
• 2 cups sugar
• 1/2 lb. unsalted butter
• 1 tsp. vanilla extract
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• For: Jack Daniels Honey Whiskey Cream
• 1 cup heavy cream
• 1 oz Honey Whiskey
• 3 tbl.powdered sugar
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• For Garnish:
• 4 sprigs fresh mint
• sea Salt

Steps

1. Slice 8 - 1 to 1 1/2 inch slices from the pound cake, from each slice, using a cookie cutter, cut a circle from each slice of cake, reserve trimmings and rest of the cake for another use. Set the circles aside.
2. In a large heavy bottom saucepan, add the berries, vanilla aand sugar on high heat, cook for ten minutes or until the berries break down, then fold in the butter until melted. Set aside.
3. In a bow,l add cream, whiskey and sugar, mix until stiff peaks form, set aside.
4. In a medium non-stick pan, melt 1 tbl. of butter. Once the butter is hot, place 4 of the cake rounds in the pan and sauté 45 seconds to 1 min on both sides, remove and set aside. Repeat with the remaining butter and cake rounds.
5. Place 2 cake rounds on a plate, spoon 1½ tbl. of mixed berry compote over the rounds, and top with the cream. Garnish with a pinch of sea salt and fresh mint sprigs.