Pineapple Upside-down Cake Sundaes

Pineapple Upside-down Cake Sundaes Grill or Broil: Rings of fresh pineapple, sprinkled with sugar (1 ring per 2 sundaes) Slices of purchased pound cake (1 slice per 2 sundaes) Layer: Caramel Sauce with Mixed Nuts (See below.) Vanilla ice cream Cubes of grilled pineapple Cubes of grilled pound cake Grill pineapple and pound cake over medium heat until lightly charred. Cut each into cubes and set aside. Pour a couple of tablespoons of warm caramel sauce into each dish. Top with scoops of ice cream, pineapple, cake, and more caramel sauce. Serve immediately. -------------------------------------------------------------------------- Caramel Sauce with Mixed Nuts: Makes About 1 1/2 Cups Total Time: 15 Minutes Cook the syrup until it looks like iced tea. Less than that, the flavor lacks depth. Longer, it's bitter. Combine: 1 cup sugar 1/4 cup water 1 t. fresh lemon juice Carefully Add: 1/2 cup heavy cream 1/4 cup (4 T.) unsalted butter Stir in: 1 cup salted mixed nuts, coarsely chopped Combine sugar, water, and lemon juice in a heavy saucepan. Simmer over medium heat until sugar dissolves, then increase heat to high. Boil, swirling pan, until syrup is iced tea-colored, 10-12 min. Remove from heat. Carefully add cream a little at a time while whisking - it'll bubble violently so stand back from the pan as you do this. When bubbling subsides, add butter and whisk until smooth. Stir in the nuts. Cool sauce 15-20 minutes to thicken.