Combine the Wild Mustang Grape Jelly and Muscat Canelli in a heavy-bottomed saucepan over medium heat. Cook, stirring often, until the jelly mixture is thickened, about 15 minutes. Keep warm while assembling the dessert.
Place a slice of the pound cake on each serving plate. Top with fresh berries. Spoon a portion of the warm glaze over each serving and top with a dollop of the sweetened whipped cream. Garnish with mint sprig, if desired.
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