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5. Let cool in the pan on a rack for 10 minutes. Run a thin knife around the edge to loosen the cake, then invert it onto the rack to cool completely. When cool, wrap in wax paper and store at room temperature for up to 2 days.

6. For the candied oranges: While the cake bakes, cut the oranges into slices about 1/4 inch thick. Put the water and sugar in a wide, shallow pan and cook over medium-high heat until the sugar dissolves. Stir in the corn syrup and bring to a boil. Add the orange slices and reduce the heat to low. Simmer until the slices are sugar-soaked and translucent, 45 minutes to 1 hour. Using tongs, transfer the slices to a wire rack set over foil or a baking sheet and cool completely. Reserve the syrup in the pan. To make ahead, cool the pan of orange slices and syrup, then cover and refrigerate for up to 2 days.

7. Heat the grill as directed.

8. Cut the pound cake into slices about 1 inch thick.

9. Brush the grill grate and coat it with oil. Put the pound cake and orange slices on the grill and cook until toasted and grill-marked, 2 to 4 minutes per side (less for the oranges, more for the pound cake).

10. Remove to plates and arrange the orange slices over the pound cake. Drizzle with some of the reserved orange syrup and serve.

* * *

TIMING

Prep: 15 minutes

Bake and simmer: 1 hour

Grill: About 7 minutes

GRILL TOOLS AND EQUIPMENT

• Long-handled spatula

• Long-handled tongs

TIP

• To save time, replace the pound cake with store-bought pound cake. You’ll lose a little flavor, but it will still be good.

Grilled Mango and Papaya with Cardamom Shortcakes

Here’s our tropical take on traditional strawberry shortcake. Grilled mango and papaya take the place of strawberries, and we add cardamom to the shortcakes, which are little more than sweet, rich biscuits. A rum-laced whipped cream completes the layers. This is a three-step recipe in which you bake the shortcakes, grill the fruit, and then layer the dessert with whipped cream, but if you take it one step at a time, it’s fairly easy. The entire dessert can be made and served in just over 30 minutes. If you prefer, use other tropical fruit like pineapple, bananas, and/or oranges.

THE GRILL

Gas:

Direct heat, medium (350°F) Clean, oiled grate

Charcoal:

Direct heat, medium ash

12-by-12-inch charcoal bed (about 3 dozen coals)

Clean, oiled grate on lowest setting

Wood:

Direct heat, medium ash 12-by-12-inch bed, 3 inches deep

Clean, oiled grate set 4 inches above the fire

INGREDIENTS (MAKES 6 SERVINGS)

For the fruit:

1 mango

1 small papaya, about 1 pound

Oil for coating grill grate

¼ cup sugar

For the shortcakes:

1¾ cups all-purpose flour

1½ tablespoons sugar

2½ teaspoons baking powder

1 teaspoon ground cardamom

¾ teaspoon kosher salt

6 tablespoons cold butter, cut into pieces

¾ cup half-and-half or light cream

For the whipped cream:

1 cup (½ pint) heavy whipping cream

2 tablespoons sugar

1 tablespoon rum

1 teaspoon vanilla extract

DIRECTIONS

1. For the fruit: Heat the grill as directed. Chill a medium bowl and a whisk or beaters for the whipped cream.

2. Stand the mango on its thick end and cut the sides off the center pit, curving the knife around the pit. Peel each half with a paring knife, then slice lengthwise into ½-inch-thick slices.

3. Cut the papaya lengthwise and scoop out the seeds. Peel each half with a paring knife or vegetable peeler, then slice the halves lengthwise into ½-inch-thick slices.

4. Brush the grill grate and coat it with oil. Put the mango and papaya on the grill and cook and until lightly grill-marked, 3 to 5 minutes per side.

5. Remove to a cutting board and cut into bite-size pieces. Transfer to a medium bowl and toss with the sugar until the sugar dissolves. Cover and keep warm.

6. For the shortcakes: Preheat the oven to 450°F.

7. Mix the flour, sugar, baking powder, cardamom, and salt in a large bowl. Cut in the butter with a pastry blender or 2 knives until the mixture looks like coarse