Description
A recipe for Grilled Pears and Pound Cake With Rum-Caramel Sauce

Ingredients

• 1 loaf (16-ounce) frozen pound cake, thawed
  
• 1/2 cup dark rum butter, softened
  
• 1 cup caramel ice cream topping
  
• 2 cans (29 ounces each) pear halves, drained
  
• Nonstick vegetable cooking spray
  
• Whipped topping

Preparation
Prep: 15 minutes | Grill: 2 minutes

1. Set up grill for direct cooking over medium heat. Oil grate when ready to cook. Using a wooden skewer, poke holes all over top of pound cake. Drizzle 1/4 cup of rum, 1 tablespoon at a time, over pound cake. Trim ends off pound cake; cut pound cake crosswise into 8 slices. Butter both sides of each slice.

2. Place pound cake slices on hot, oiled grill. Cook for 1 to 2 minutes per side or until lightly toasted; set aside.

3. For Rum-Caramel Sauce, in small skillet or pan, heat remaining 1/4 cup rum over medium heat until reduced to 1 tablespoon. In small bowl, stir reduced rum into caramel topping. Set aside.

4. Cut pear halves in half. Pat dry with paper towels. Lightly spray pear pieces with nonstick vegetable cooking spray. Place pears on hot, oiled grill. Cook for 1 to 2 minutes per side or until warm and marked on all sides. Toss pears with 2 tablespoons Rum-Caramel Sauce. On each of 8 dessert plates, place 1 slice of grilled pound cake and 4 pear pieces. Drizzle with additional sauce and top with whipped topping.

Nutrition
no information available

Serves
Makes 8 servings

Variations
no information available