Instructions: Place the sugar in a non-reactive pan and caramelize over medium heat. When it liquifies and is dark brown in color, add the cream and reduce heat. Add the butter and rum. Stir until butter is melted; set mixture aside.

Dust pears with powdered sugar and place in center of cooking grate. Grill pears 10 to 15 minutes, until tender, turning once halfway through grilling time.

Sprinkle each slice of pound cake with powdered sugar; tap off any excess. Place cake slices in center of cooking grate. Grill 2 minutes, turning once halfway through grilling time. Transfer to warming rack and continue grilling for about 2 minutes to warm through.

Cut cake slices in half on an angle. To serve, cross each half piece with the other half on a serving plate. Arrange pears around cake and drizzle with caramel sauce. Garnish with whipped cream and mint, if desired.

This recipe yields 4 servings.

Wine Recommendation: A Mosel Auslese Riesling for this buttery fruit dessert. Or at the very least, a late-harvest Riesling from Washington state.

Beer Recommendation: A Belgian wheat beer will make a lovely lace doily on which to showcase the rich flavors of this exquisite dessert.

Comments: The sumptuous flavor of grilled pears is made all the more irresistible with this to-die-for caramel rum sauce.

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