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Charred Angel Food Cake
with Sweet Pickled Watermelon Rind
By Jim Bailey, a.ka. "The Yankee Chef"

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.

4 slices prepared Angel Food Cake
Sweet Pickled Watermelon Rind, recipe below

Or try it with Pearsauce, recipe below

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 grill marks appear on each side.
Set aside and serve warm with cold Sweet Pickled Watermelon Rind or Chilled
Pearsauce.

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 it starts 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.

Pearsauce (That's right, one word)

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 simmer 30-35 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 as a side to your charred angel food
cake.








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About the author: Jim Bailey is The Yankee Chef™. Bailey is a third
generation chef, a New England food historian and food columnist. His
new cookbook is called
The Yankee Chef: Feel Good Food for Every
Kitchen. He would love to hear from anyone about their old family
recipes. Email Jim Bailey any questions or comments:

theyankeechef@aol.com
.
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont