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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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In Boulder, Colorado, Becky Gillespie completes a grilled meal with this light, refreshing dessert. By the time we're done eating, the coals have cooled to the right temperature, she notes. I brush the slices of pineapple and pound cake with a sweet sauce, toast them on the grill and top 'em with ice cream and convenient caramel sauce. Ingredients:
1 can (20 ounces) sliced pineapple, drained |
1 teaspoon butter |
1/2 teaspoon brown sugar |
1/4 teaspoon vanilla extract |
1/8 teaspoon ground cinnamon |
1/8 teaspoon ground nutmeg |
6 slices pound cake |
vanilla ice cream |
caramel ice cream topping |
Directions:
1. Drain pineapple, reserving 1/3 cup juice and six pineapple rings (save remaining juice and pineapple for another use).
2. In a microwave-safe dish, combine the butter, brown sugar, vanilla, cinnamon, nutmeg and reserved pineapple juice. Microwave, uncovered, on high for 1-2 minutes or until bubbly. Brush half of the mixture on both sides of pineapple rings and cake slices.
3. Grill, uncovered, over medium heat, cook pineapple and cake for 1-2 minutes on each side or until golden brown, brushing occasionally with remaining pineapple juice mixture.
4. Top each slice of cake with a pineapple ring and scoop of ice cream; drizzle with caramel topping. Serve immediately. Yield: 6 servings.
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