Pound Cake with Blackberry Sauce and Ice Cream

Instructions

1. In a large sauté pan heat the butter over medium high heat.
2. Add in the black berries, rosemary, a touch of black pepper, and brown sugar and let the berries reduce slightly.
3. Add the Haitan rum and cook off the alcohol by setting a flame to the mixture. You can do this with a stick lighter, otherwise let it reduce.
4. Serve a slice of pound cake with the sauce and a scoop of ice cream.