HOMEMADE POUND CAKE WITH FLORIDA FRUIT WINE SABAYON AND FRESH BERRIES

1⁄4 cup (packed) light brown sugar
1⁄4 cup water
4 large egg yolks
3 tablespoons sweet Florida fruit wine
1⁄2 cup chilled whipping cream
24 ounces of your favorite Florida berries, rinsed and patted dry
2 tablespoons sugar
1 16-ounce homemade pound cake
1 bunch fresh mint

Combine brown sugar, water, egg yolks, and 1 teaspoon fruit wine in medium stainless steel bowl. Place bowl over medium-sized pot of simmering water (bowl should not make contact with water).

Whisk until mixture triples in volume and kitchen thermometer registers 160°F, (about 4 minutes). Place bowl inside a larger bowl that has been filled with ice and water and whisk sabayon lightly until completely cool.

Whip cream in another medium steel bowl until soft peaks start to form. Slowly add sabayon to the whip cream and fold together. Cover and refrigerate.

Puree 3⁄4 cup berries with 2 tablespoons sugar and remaining fruit wine in food processor. Pour puree into large bowl, stir in remaining whole berries until well coated.

Cut and arrange 3 thin triangle cake slices on a plate. Spoon berry mixture over cake. Top with sabayon and fresh mint leaf.

Makes 6 servings.

FLORIDA FRUIT WINE MOJO

1⁄2 cup Florida semi-sweet fruit wine
1⁄2 cup Florida orange juice
1⁄4 cup olive oil
1⁄2 medium red onion sliced thin
2 garlic cloves minced
2 limes squeezed for their juice
2 tablespoons fresh cilantro, chopped
Salt and pepper, to taste

Mix all ingredients together. Use for marinade on your favorite cut of beef, pork, poultry or seafood at least two hours before cooking. Makes 2 cups of Mojo.