Serves: 4
Total Calories: 388
To make the sauce: Place the sugar in a small, heavy-bottomed saucepan and set over medium heat. Without touching the sugar, allow it to melt and turn dark brown, occasionally swirling the pan by its handle to be sure all the sugar turns to clear liquid, 8 to 12 minutes.
In another pan bring the cream and butter to a simmer. Carefully add the mixture to the sugar (it will bubble up). The sugar will stiffen, so simmer the mixture for a few minutes while you whisk it to melt the sugar again and smooth out the sauce. Remove the sauce from the heat. Whisk in the almond extract. Set the sauce aside (if it gets too stiff, reheat and whisk it over low heat).
Quarter the pears vertically and core them. Lightly dust the pears and the pound cake all over with the confectioners' sugar (tap off any excess). Grill the pears over Direct Medium heat until tender, 5 to 7 minutes, turning once halfway through grilling time. Grill the pound cake over Direct Medium heat until the slices are well marked and warm, about 1 minute, turning once halfway through grilling time.
Arrange the pears and cake slices on serving dishes. Drizzle with the caramel sauce and serve warm.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Grilled Pears With Pound Cake And Caramel Sauce recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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