Grilled Pineapple Shortcake

(Courtesy of Family Circle)

Ingredients:
3/4 c. orange-pineapple juice
1 Tbsp. cornstarch
3/4 c. coconut-flavored rum
3 Tbsp. dark-brown sugar
1 tsp. rum extract
1/2 tsp. coconut extract
1 peeled and cored pineapple (about 9 oz.)
1 small prepared pound cake (about 11 oz.)
1 light pineapple-coconut ice cream (Haagen-Dazs makes one)

Directions:
Stir together 1 Tbsp. of the juice and the cornstarch.  Set aside.  In a small saucepan, combine the remaining juice, rum and brown sugar.  Bring to a boil over medium-high heat and simmer for 10 minutes.  Stir in the cornstarch mixture and extracts.  Cook another 2 minutes.  Set sauce aside.

Cut pineapple into 8 slices, each about 3/4 inch thick.  Cut pound cake into 8 slices, each about 1 inch thick.  Heat gas grill to medium or prepare charcoal grill with medium-hot coals.

Brush pineapple with some of the rum sauce.  Grill 5 minutes, turning once, until grill marks form.  Set aside.  Grill pound cake slices 2 minutes or until grill marks appear, turning once.

Serve pound cake slices, topped with grilled pineapple and a scoop of ice cream.  Drizzle with remaining sauce.

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