Charred Angel Food Cake with Sweet Pickled Watermelon Rind
Here is a great hot weather indulgence that encompasses several tastes that simply go perfectly together. Mix it up by using flavored pound cake if desired, but I find the lightness and perfect sweetness of Angel Food Cake is just.....well, perfect with the accompaniments below
For 4 people
- 4 slices prepared Angel Food Cake
- Sweet Pickled Watermelon Rind, recipe below
- Or try it with Pearsauce, recipe below
Charred Angel Food Cake with Sweet Pickled Watermelon Rind Directions
- Simply preheat you outdoor grill on medium-high heat. Spray the grates with nonstick cooking spray. When hot, add the angel food cake slices onto grates and cook for about 2-3 minutes per side, or until grate marks appear on each side. Set aside and serve warm with cold Sweet Pickled Watermelon Rind.
- Watermelon Rind Pickles:
- 3 cups watermelon rind cut into 1-inch square pieces
1 cup brown sugar
1/2 cup cider vinegar
1 teaspoon black or colored peppercorns
1/2 teaspoon ground cloves
Pinch of pickling spice
2 teaspoons dried ginger
- Make sure you leave a thin line of the pink watermelon flesh on the rind. Cover rind with 2 inches of water in a large saucepan. Bring to a boil over high heat and cook rind for about 3-4 minutes, or until starting to get tender. Remove and quickly drain. Add back into the saucepan with the remainder of ingredients. Reduce heat to low, stir to blend well and simmer for 15 minutes. Stir frequently so sugar will dissolve completely.
- Remove from heat, transfer to a bowl and cover to cool for at least 4 hours or overnight. The longer the watermelon rind sits in this tasty syrup, the more pronounced the flavor will be. You may remove the peppercorns if desired or leave them in for visual appeal.
- Or try this delicious cake with:
- 1 cup apple cider or juice
1 pound apples(your choice), peeled, cored and roughly chopped
2 pounds pears, peeled, cored and roughly chopped
1/4 cup honey
1/2 teaspoon cayenne pepper
1/2 teaspoon cinnamon
- Combine all ingredients in a large saucepan, cover and bring to a boil over high heat. Reduce heat to low and simmer30-35 minutes or until the fruit is tender. Crush with a potato masher once softened and while simmering.
- You can either cover while cooking with a lid or use a screen on top, which is what I prefer.
Once done, and mashed, remove from heat, pour into a bowl and cover to refrigerate until chilled and ready to enjoy.