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Grill or broil slices of pound cake and set aside. In a saute pan bring vinegar, sugar, preserves and syrup to a brisk boil. Let reduce to a nice thick syrup, add fruit and heat until warmed. Serve strawberries over pound cake with ice cream on side. From Clarkson Culinary Institute, ToB Participant 1992-1998, in "Taste of Buffalo Cookbook 1998". Typed for you by Joan MacDiarmid. Posted to MM-Recipes Digest by "Rfm"
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|Serving Size: 1 Serving (109g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 68 (24%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 4.3g||22 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 82.5mg||25 %|
|Sodium 159.2mg||5 %|
|Potassium 134.3mg||4 %|
|Total Carbohydrate 53.7g||16 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 52.7g|
|Protein 2.7g||4 %|
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Calories per serving: 286
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