- 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, cut about ½ inch thick
- Whipped cream (optional)
- Fresh mint sprigs (optional)
In a medium saucepan over medium heat on the stove, melt the granulated sugar without stirring (but occasionally swirl the saucepan by the handle) until the caramel is amber brown and just beginning to smoke. Reduce the heat to low. Carefully add the cream (it will sputter). Add the butter and rum. Stir until the butter is melted and the caramel sauce is smooth. Remove from the heat.
Prepare the grill for direct cooking over medium heat (180° to 230°C).
Dust the pears with confectioners’ sugar. Brush the cooking grates clean. Grill the pears over direct medium heat, with the lid closed, until tender, 8 to 10 minutes, turning once or twice.
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.