Try this grilled poundcake dessert for Memorial Day

Sure, you’ve probably figured out what meat you’re going to throw on the grill — maybe steak, maybe some chicken or tri-tip — and perhaps you’ve even thought of a vegetable dish or two to cook over the live fire. But what about dessert? Why not grill up your grand finale?

This grilled poundcake recipe is about as easy as it gets. Use a good store-bought poundcake, or your mother’s homemade recipe if you’re particular, and cut it into thick slices. Give the slices a thin coat of spray oil and toss them on the grill until they’re nice and toasty, a minute or two on each side. The fire caramelizes the sugars in the cake, giving the slices rich flavor. While you’re at it, throw some fresh fruit – peaches are just in season – on the grill until softened and lightly caramelized. Serve the warm slices and fruit with a scoop of cold ice cream and a drizzle of caramel sauce and you’ve just created a dessert your guests won’t soon forget.

GRILLED POUNDCAKE WITH PEACHES AND WHISKEY CARAMEL SAUCE

Serves 8

CARAMEL SAUCE

1/3 cup whiskey

1 1/3 cups sugar

1/2 cup water

1 teaspoon corn syrup

1 3/4 cups heavy cream

6 tablespoons (¾ stick) butter

1/4 teaspoon salt

1 1/4 teaspoons vanilla extract

1. Pour the whiskey into a small sauté pan, and place the pan over medium-high heat. Gently and carefully tilt the pan over the flame to flambé the alcohol (the alcohol will catch fire). Immediately remove from heat and let the flame continue to burn; the flame will self-extinguish when the alcohol is burned out of the whiskey. Set the whiskey aside.

2. In a large saucepan, combine the sugar, water and corn syrup, stirring until the sugar has the consistency of wet sand. Place the saucepan over high heat and cook until the sugar dissolves and begins to boil. Do not stir the sugar, as this may cause it to seize.

3. While the sugar is cooking, combine the cream, butter and salt in a saucepan over medium heat. Keep an eye on the sugar while you’re heating the cream to keep it from scorching. Cook until the butter melts, stirring it into the cream. When the mixture has come to a simmer, remove from heat.

4. Continue to cook the sugar until it darkens to a rich caramel color, 7 to 10 minutes — the sugar will darken quickly and noticeably and will smell faintly nutty. Swirl the pan as the sugar darkens to judge the true color of the caramel (the sugar may darken in patches if there are hot spots on the stove). Watch carefully, as the sugar can easily overcook at this point and burn.

5. As soon as the color is a rich caramel, remove the pan from the heat and quickly add the cream mixture in a slow, steady stream. The sugar will bubble and steam as the cream is added; be careful as both the mixture and steam are very hot. Carefully stir in the whiskey and vanilla.

6. Stir the caramel until it stops bubbling, then remove to a heat-proof container until needed. This makes about 2 1/2 cups sauce.

GRILLED POUNDCAKE WITH PEACHES AND WHISKEY CARAMEL SAUCE

1 poundcake, cut into thick slices

Spray oil

4 to 6 ripe peaches

1 pint butter pecan or vanilla ice cream

Whiskey caramel sauce

1. Heat a grill over medium heat until hot. Spray the poundcake slices on both sides with spray oil. Grill the slices on both sides until the slices are warm and toasted with defined grill marks, 1 to 2 minutes on each side. Remove from heat.

2. Halve the peaches, discarding the pits. Spray the cut halves with spray oil. Grill the cut sides until lightly softened with defined grill marks, 2 to 3 minutes. Remove from heat.

3. To serve, place a toasted slice of poundcake on each plate, and top with 1 to 2 peach halves and a scoop of ice cream. Drizzle over the whiskey caramel sauce and serve immediately.

Each of 8 servings: Calories 668; Protein 6 grams; Carbohydrates 73 grams; Fiber 2 grams; Fat 41 grams; Saturated fat 22 grams; Cholesterol 130 mg; Sugar 50 grams; Sodium 309 mg

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