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Recipe From by Jamie Purviance

Pound Cake with Grilled Pears and Caramel–Rum Sauce

  • People

    Serves 4

  • Prep Time

    10 min.

  • Grilling Time

    10 to 12 min.

People
Serves 4
Prep Time
10 min.
Grilling Time
10 to 12 min.

the Ingredients

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  • 100 grams granulated sugar
  • 120 milliliters heavy whipping cream
  • 55 grams (½ stick) unsalted butter
  • 60 milliliters dark rum
  • 4 fresh pears, cored and quartered
  • Confectioners' sugar
  • 4 thick slices pound cake, cut about 12 millimeters thick
  • Whipped cream (optional)
  • Fresh mint sprigs (optional)

Instructions

  • 01 In a medium saucepan over medium heat on the stove, melt the granulated sugar without stirring (but occasionally swirl the saucepan by the handle) until the caramel is amber brown and just beginning to smoke. Reduce the heat to low. Carefully add the cream (it will sputter). Add the butter and rum. Stir until the butter is melted and the caramel sauce is smooth. Remove from the heat.
  • 02 Prepare the grill for direct cooking over medium heat (180°C to 230°C).
  • 03 Dust the pears with confectioners’ sugar. Brush the cooking grates clean. Grill the pears over direct medium heat, with the lid closed, until tender, 8 to 10 minutes, turning once or twice.
  • 04 Dust each slice of pound cake with icing sugar and then tap off any excess. Grill the cake slices over direct medium heat until lightly toasted and warmed through, about 2 minutes, turning once.
  • 05 Cut the cake slices in half on an angle. To serve, cross each half piece with the other half on a serving plate. Arrange the pears around the cake and drizzle with the caramel sauce. Garnish with whipped cream and mint, if desired.
Ingredients
Instructions