Pound cake with poached fruit

Ingredients

Quantity		Ingredient
¼	cup	Honey
1	x	Cinnamon stick
2	eaches	Whole cloves
1	x	Sprig fresh mint
1	cup	Vermouth
2	cups	Whole strawberries
½	cup	Grapes
2	cups	Melon chunks (cantaloupe or
		. honeydew work well)
1	x	Prepared pound cake

Directions

Add honey, cinnamon stick, cloves, mint sprig and vermouth to 1 cup water in a saucepan and bring to a boil. Remove from heat. Add strawberries, grapes and melon chunks and let sit. Can be refrigerated. For best flavor, make the night before and store in refrigerator. When ready to serve, slice pound cake. Spoon fruit and juices over each slice. Garnish with a mint leaf, if desired.

Per serving: 523 CALORIES, 73g CARBOHYDRATES, 0mg CHOLESTEROL, 278mg SODIUM, 4g PROTEIN, 18g FAT (3g sat) (My note: I doubt that there can be zero CHOLESTEROL because of the pound cake using eggs--but that's what the newspaper said so that's what I typed.) I got this from Candy Sagon's (THE WASHINGTON POST) column appearing in THE OLYMPIAN, ⅘/95--this may or may not be a recipe attributable to Katherine Alford (NYC cooking teacher and chef). The picture accompanying the column said "Special to the Olympian."

Typed for you by Iris Grayson.

Submitted By IRIS GRAYSON On 04-15-95

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