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Jamie Purviance

Pound Cake with Grilled Pears and Caramel–Rum Sauce

  • People

    Serves 4

  • Prep Time

    10 min.

  • Grilling Time

    10 to 12 min.

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

the Ingredients

20151023095406 Row Desserts 1
  • 100 grams granulated sugar
  • 120 millilitres heavy whipping cream
  • 55 grams (½ stick) unsalted butter
  • 60 millilitres dark rum
  • 4 fresh pears, cored and quartered
  • Confectioners’ sugar
  • 4 thick slices of pound cake, cut about 1 centimetre thick
  • Whipped cream (optional)
  • Fresh mint sprigs (optional)


  • 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.