Food Network: Grilled Pineapple with Pound Cake and Rum-Caramel Sauce

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Grilled Pineapple with Pound Cake and Rum-Caramel Sauce
Recipe courtesy Bobby Flay, 2007

Ingredients
2 tablespoons unsalted butter
3/4 cup dark brown sugar
2 tablespoons dark rum
1/2 cup heavy cream
1 small pineapple, peeled and cut in 1/2
1/4 cup canola oil
1 store-bought pound cake, cut into 1/2-inch thick slices
Vanilla ice cream, for serving
Maraschino cherries, optional

Directions
Melt the butter in a small saucepan over high heat, add the brown sugar
and rum and cook, whisking until the sugar has melted and the mixture is smooth. Whisk in the heavy
cream and cook until heated through and slightly thickened. Transfer the mixture to a bowl, keep
warm.

Heat the grill to high.

Brush the pineapple on both sides with the oil and place on the grill. Grill until golden brown and
caramelized on both sides, about 6 minutes. Remove from the grill, stack the slices and cut into
chunks. While the pineapple is grilling, place the pound cake on the grill until lightly golden
brown on both sides, about 20 seconds on each side. Remove the pineapple from the grill and, when
cool enough to handle, either slice or cut into chunks.

Top each piece of pound cake with some of the pineapple and drizzle with the caramel-rum sauce. Top
with more pound cake, vanilla ice cream and a maraschino cherry, if desired.