Raley’s Something Extra Summer 2012
Recipe Center

Grilled Pineapple Mango Shortcake
Grilled Pineapple Mango Shortcake
Rum Sauce:
1/4 cup butter
3/4 cup brown sugar
1 tsp. vanilla extract
1/8 tsp. each: cinnamon and nutmeg
1/3 cup whipping cream
1/3 cup pineapple or regular rum
1 large ripe mango peeled
3 (1/2 -inch thick) slices fresh pineapple peeled
6 (3/4 -inch thick) slices Raley's Golden Loaf Cake (in our Bakery)
Nonstick cooking spray
Vanilla ice cream
macadamia nuts (optional) chopped

Prep: 15 minutes Cook: 5 to 7 minutes Serves: 6

1. Melt butter in a small saucepan over low heat. Add brown sugar and cook for a few minutes, stirring frequently. Stir in extract, spices and cream and cook for 2 minutes. Slowly stir in rum and cook for 1 minute more; set aside and keep warm. (May be prepared up to 1 week ahead and stored tightly covered in the refrigerator.)
2. Cut mango along the pit to cut away large pieces. Cook fruit and cake on a well-oiled grill over medium heat until lightly charred, cooking fruit for about 2 minutes on each side and cake for about 30 seconds on each side. Cut fruit into 1/4-inch cubes.
3. Place cake slices on 6 dessert plates and top with diced fruit. Add a small scoop of ice cream and drizzle with warm rum sauce. Sprinkle with nuts if you like. 

Nutritional Information:
Nutrition per serving (1 shortcake): 579 calories, 4 g protein, 29 g total fat (12 g sat., 0 g trans), 71 g carbohydrate, 1 g fiber, 59 g sugar, 90 mg cholesterol, 191 mg sodium, 15 points