Grilled Pound Cake with Tequila-Soaked Pineapple

1. 1

   Preheat a gas grill to medium-high heat, or prepare a medium-hot fire in a charcoal grill.

2. 2

   In a small saucepan, whisk together the brown sugar, tequila and 1/4 cup water.

3. 3

   Set the pan on the grill (or a side burner on medium-high heat) and cook, stirring, until the sugar is dissolved and the mixture comes to a boil.

4. 4

   Remove from the heat and let stand until cool.

5. 5

   Put the pineapple slices in a baking dish and pour the cooled syrup over them, tossing gently to coat.

6. 6

   Let stand at least 5 minutes and up to 30 minutes.

7. 7

   Whip the heavy cream in a bowl to the soft-peak stage.

8. 8

   Refrigerate until ready to use.

9. 9

   Spread the butter on both sides of each pound cake slice and grill, turning once, until light golden, about 1 minute per side.

10. 10

    Drain the pineapple, reserving the syrup, and grill, turning once, until grill marks appear, about 1 minute per side.

11. 11

    To assemble, place each pound cake slice on a dessert plate and top with 2 pineapple rings.

12. 12

    Drizzle a little of the tequila syrup over each plate, top with a dollop of whipped cream and garnish with a mint sprig and some chopped mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.