Rum and Honey Grilled Pineapple on Toasted Pound Cake |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 1 |
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From the Summer issue of It's All Fresh. Barbecuing Tip: Don’t forget to give your barbecue a good brush before attempting to cook any dessert. You don’t want your pound cake to taste like chicken and ribs or olive oil and garlic basted steak. I don’t want you to come knocking at my door with pound cake tasting like chicken fried “whatever” demanding compensation. If you are a barbecuing enthusiast (like me), you will have lots of grilling toys that will not touch the barbecue grill, still give you beautiful results and not fail to Wow your guests with a Start to Finish Meal, Outdoors. You deserve respect for your efforts. We started our barbecue party with Peach Melba Planked Brie. Here, then is the dessert. Ingredients:
1/4 cup dark rum |
1/4 cup honey |
2 tablespoons orange juice |
1/4 teaspoon ground cinnamon |
1 pineapple, peeled and cored |
1 poundcake, sliced into 1 inch thick slices and then halved |
2 tablespoons butter, melted |
1 pint vanilla ice cream |
1/4 cup shredded coconut, lightly toasted |
Directions:
1. In a small saucepan whisk together rum, honey, orange juice and cinnamon.
2. Simmer over medium heat 3-5 minutes, until thick and syrupy.
3. Remove from heat and let cool slightly.
4. Cut the pineapple into half, lengthwise and then cut each half into six long wedges; you will have 12 pieces.
5. Brush the pineapple wedges with the glaze and place on tray.
6. Brush melted butter over each side of pound cake slices.
7. Barbecue pineapple over medium heat, brushing frequently with glaze and turning occasionally, until caramelized and golden.
8. Barbecue pound cake slices, 2 minutes per side, until toasty and warm.
9. Serve grilled pineapple and pound cake with scoops of vanilla ice cream sprinkled coconut, and drizzled with remaining rum and honey glaze.
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