2 bags (12 oz each) cranberries, fresh or frozen
2 1/4 cups granulated sugar
2 T finely grated peeled fresh ginger
1 bar (8 oz) cream cheese, room temp.
1/4 c packed light-brown sugar
1/2 t pure vanilla extract
2 c heavy cream
2 homemade or store-bought all-butter pound cakes (12 oz each), cut into 3/4" thick slices
Candied Orange Zest (below) for garnish (optional)
1. In a medium saucepan, combine cranberries, 2 C granulated sugar, ginger, and 2 c water. Bring to a simmer over medium; cook until cranberries begin to burst, 8-10 minutes. Let compote cool completely.
2. Make cream filling: Using an electric mixer, beat cream cheese, brown sugar, remaining 1/4 cup granulated sugar and vanilla on high until well combined. With mixer on medium, gradually add heavy cream; continue beating until soft peaks form.
3. Arrange 1/3 of cake in a 3-qt serving dish. Spoon 1/3 of compote over cake; spread to sides of dish. Dollop 1/3 of cream filling over compote; spread to sides of dish. Repeat twice, ending with cream filling. Cover; refrigerate at least 2 yours (or up to 1 day). Garnish with Candied Orange Zest, if desired.
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