Cake Recipes
Pound Cake with Grilled Pears
and Caramel-Rum Sauce
1/2 cup granulated sugar
1/2 cup heavy cream
1/4 cup unsalted butter
1/4 cup dark rum
4 fresh pears,
cored and quartered
Powdered sugar
4 slices pound cake,
cut 2 inches thick
Whipped cream (optional)
Fresh mint (optional)
Place the sugar in a
non-reactive pan and
caramelize over medium heat.
When it liquifies and
is dark brown in color,
add the cream and reduce heat.
Add the butter and rum.
Stir until butter is melted;
set mixture aside.
Dust pears with powdered sugar
and place in center
of cooking grate.
Grill pears 10 to 15 minutes,
until tender,
turning once halfway
through grilling time.
Sprinkle each slice
of pound cake
with powdered sugar;
tap off any excess.
Place cake slices
in center of cooking grate.
Grill 2 minutes,
turning once halfway
through grilling time.
Transfer to warming rack
and continue grilling
for about 2 minutes
to warm through.
Cut cake slices in
half on an angle.
To serve, cross each
half piece with the other
half on a serving plate.
Arrange pears around
cake and drizzle
with caramel sauce.
Garnish with whipped cream
and mint, if desired
