Grilled Pound Cake with Tequila-Soaked Pineapple

• 1/2 cup packed light brown sugar
• 1/4 cup tequila reposado
• 16 fresh pineapple rings (1/3 inch thick)
• 1 cup heavy cream
• 3 to 4 tablespoons butter, softened
• 8 slices store-bought or homemade pound cake (3/4 inch thick)
• 2 tablespoons chopped fresh mint plus 8 sprigs, for garnish

1. Preheat a gas grill to medium-high heat, or prepare a medium-hot fire in a charcoal grill.
2. In a small saucepan, whisk together the brown sugar, tequila and 1/4 cup water.
3. Set the pan on the grill (or a side burner on medium-high heat) and cook, stirring, until the sugar is dissolved and the mixture comes to a boil.
4. Remove from the heat and let stand until cool.
5. Put the pineapple slices in a baking dish and pour the cooled syrup over them, tossing gently to coat.
6. Let stand at least 5 minutes and up to 30 minutes.
7. Whip the heavy cream in a bowl to the soft-peak stage.
8. Refrigerate until ready to use.
9. Spread the butter on both sides of each pound cake slice and grill, turning once, until light golden, about 1 minute per side.
10. Drain the pineapple, reserving the syrup, and grill, turning once, until grill marks appear, about 1 minute per side.
11. To assemble, place each pound cake slice on a dessert plate and top with 2 pineapple rings.
12. Drizzle a little of the tequila syrup over each plate, top with a dollop of whipped cream and garnish with a mint sprig and some chopped mint.

brown sugar, tequila reposado, pineapple, heavy cream, butter, storebought, mint

Taken from www.foodnetwork.com/recipes/marcela-valladolid/grilled-pound-cake-with-tequila-soaked-pineapple.html (may not work)