Pound Cake with Grilled Pears and Caramel-Rum Sauce

The sumptuous flavour of grilled pears is made all the more irresistible with this to-die-for 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 caramelise over medium heat. When it liquefies and is dark brown in colour, 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 centre 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 centre 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.

Makes 4 servings.