Lemon Cake with Kiwi Sauce

This tropical dessert is the perfect closure for any Polynesian or Asian meal. You can also make it with orange pound cake.

1-1/2		cups unsweetened pineapple juice
1/4		cup sugar
3		teaspoons arrowroot
1		tablespoon water
6		kiwi fruit, peeled and thinly sliced
6		2-ounce slices lemon pound cake
3		firm bananas, peeled and cut in half crosswise
1/4		cup butter, melted
6		scoops vanilla ice cream
1		teaspoon black sesame seeds

In a small saucepan combine pineapple juice and sugar. Bring to a boil and simmer for 10 minutes. Dissolve arrowroot in water and add gradually to liquid, stirring constantly until slightly thickened. Remove from heat to cool. Gently fold kiwi slices into sauce.

Brush cake slices and banana halves lightly with butter; place on cooking grate. Grill 3 to 4 minutes, turning once halfway through grilling time.

Serve each cake slice topped with a banana half. Arrange kiwi sauce around cake and serve with a scoop of ice cream. Sprinkle with black sesame seeds.

Makes 6 servings.


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