Pineapple stack with caramel sauce

Ingredients

1 can (about 480 g) pineapple slices
1 tablespoon butter
1⁄2 teaspoon brown sugar
1⁄4 teaspoon vanilla extract
1⁄8 teaspoon ground cinnamon
1⁄8 teaspoon ground nutmeg
6 thick slices pound cake
vanilla ice-cream

Caramel Sauce Ingredients

1 cup (250 ml) cream
1 cup (220 g) packed brown sugar
2 tablespoons butter

Preparation
 

1. To make caramel sauce, place all ingredients in a small saucepan and bring to the boil, stirring constantly. Reduce heat to low and simmer gently for 5 minutes or until sauce is thickened slightly. Set aside.

2. Drain pineapple, reserving 1⁄3 cup (90 ml) juice and 6 pineapple slices (save any remaining juice and pineapple for another time).

3. In another small saucepan over medium heat, combine butter, brown sugar, vanilla, cinnamon, nutmeg and reserved pineapple juice. Bring to the boil and simmer for 1–2 minutes. Set aside.

4. Lightly oil a hotplate or grill rack covered with foil and preheat to medium heat. Brush half of the pineapple juice mixture on both sides of the pineapple rings and the cake slices.

5. Place the pineapple and cake slices on the hotplate or grill rack, and cook over direct heat for 1–2 minutes on each side or until golden-brown, brushing occasionally with the remaining pineapple juice mixture.

6. To serve, place a slice of cake on each plate, then top with a pineapple ring and a scoop of ice-cream. Drizzle with caramel sauce and serve immediately.