Grilled Coconut Poundcake Sundaes With Tropical Fruit - cooking recipe

Ingredients

1/2 cup packed light brown sugar
1/4 cup fresh lemon juice
1/4 cup water
4 (1/8-inch-thick) slices fresh ginger, smashed
1/2 pineapple, trimmed, peeled, and halved lengthwise
8 (1/2-inch-thick) slices
2 pt premium ice cream (vanilla, banana, or mango)
2 mangoes, peeled, pitted, and cut lengthwise into 1/4-inch pieces

Preparation

Bring brown sugar, lemon juice, water, and ginger to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then remove from heat and let steep, uncovered, 15 minutes. Pour syrup through a sieve into a bowl and cool to room temperature, about 15 minutes.
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows:
While grill heats, cut core from pineapple and discard. Cut each piece of pineapple lengthwise into 8 wedges, then halve each wedge diagonally (use caution; peeled pineapple is slippery).
Grill pound cake, covered only if using a gas grill, on lightly oiled grill rack, turning over once with a metal spatula, until grill marks appear, about 1 1/2 minutes total.
Divide coconut pound cake among 8 shallow bowls, then top each slice with a generous scoop of ice cream and some pineapple and mango. Drizzle each serving with 1 1/2 tablespoons lemon ginger syrup.