dessert recipes

Pound Cake with Grilled Pears and Caramel-Rum Sauce

INGREDIENTS

½ cup granulated sugar

½ cup heavy whipping cream

¼ cup (½ stick) unsalted butter

¼ cup dark rum

4 fresh pears, cored and quartered

Confectioners’ sugar

4 thick slices pound cake

Whipped cream (optional)

Fresh mint (optional)

INSTRUCTIONS

1. In a medium saucepan over medium heat, caramelize the sugar. When it becomes liquid and is dark brown in color, add the cream and reduce the heat. Add the butter and rum. Stir until the butter is melted. Remove from the heat.

2. Prepare the grill for direct cooking over medium heat (350° to 450°F).

3. Dust the pears with confectioners’ sugar. Brush the cooking grates clean. Grill the pears over direct medium heat, with the lid closed as much as possible, until tender, 8 to 10 minutes, turning once or twice.

4. Sprinkle each slice of pound cake with confectioners’ sugar and then tap off any excess. Grill the cake slices over direct medium heat until warmed through, about 2 minutes, turning once.

5. Cut the cake slices in half on an angle. To serve, cross each half piece with the other half on a serving plate. Arrange the pears around the cake and drizzle with the caramel sauce. Garnish with whipped cream and mint, if desired.

Chocolate Brownie Cake

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INGREDIENTS

1 cup (6 ounces) semisweet chocolate chips
¼ pound (1 stick) unsalted butter, cut into 8 pieces, plus more for greasing the pan
1¼ cups granulated sugar
3 large eggs
1¼ cups all-purpose flour
¼ cup cocoa powder
½ teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
2 tablespoons confectioners’ sugar

INSTRUCTIONS

1. Prepare the grill for indirect cooking over medium heat (about 350°).

2. In a medium saucepan over low heat, melt the chocolate chips and butter, stirring often (be careful not to burn the chocolate). Remove the pan from the heat.

3. In a large bowl using an electric mixer, beat the sugar and eggs on medium-high speed until pale yellow and thick, 4 to 5 minutes.

4. In a large bowl sift the flour, cocoa powder, cinnamon, baking soda, and salt.

5. Grease the inside of a 9-inch round cake pan with butter.

6. With the electric mixer on low, add the flour mixture to the sugar-egg mixture. Then add the chocolate mixture. Mix until just smooth. With a rubber spatula transfer the batter to the cake pan, spreading it evenly.

7. Brush the cooking grates clean. Cook the cake over indirect medium heat, with the lid closed as much as possible, until a skewer inserted in the center comes out with moist crumbs attached, 35 to 45 minutes, rotating the pan 90 degrees after about 20 minutes. Remove from the grill and let cool in the pan completely, about 1 hour. Invert the cake onto a serving platter. Carefully turn it over. Sift the confectioners’ sugar through a sieve on top of the cake. Cut into wedges. Serve at room temperature.

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