I fired up the grill to do steaks for my Dad for Father’s Day and decided that we’d go pear shaped for dessert. I like baked pears (and apples) and figured wood smoke would be a delicious addition.
Not really knowing too much about pears, I just picked up some firm ones from the grocery. You need them to keep their shape, so don’t choose soft ones.
I filled the pears with a sweetened and flavored cream cheese, that I rolled into balls and then rolled the balls in chopped pecans.
Once the steaks were grilled and were resting, I put the pears on to get grill marks. I then closed off the vents and let the pears roast in a pan above the dying fire while we ate. Once we finished and the plates cleared, I pressed in the nut ball and served the grilled and filled pears.
Very simple and quite tasty!
Grilled and Filled Pears
2 tablespoons lemon juice mixed with 2 tablespoons water
4 ounces of cream cheese, softened
¼ cup packed brown sugar
1 teaspoon cinnamon
½ cup pecans, finely chopped
2 tablespoons butter
Cut pears in half and core. Rub the exposed surface with diluted lemon juice to keep from browning.
Combine cream cheese, brown sugar and cinnamon. Roll into balls the size of the cored cavities and then roll the ball in chopped pecans. Place into the fridge.
Place pear halves cut side down on the grill grates and roast for 5 minutes. Drop the butter into the aluminum pan and let melt. Use tongs to remove the halves to the pan and rub the cut sides in the butter. Leave the pears butter side down and place the pan on the grill away from the coals and continue to roast until tender, about 15 minutes more or until pears have softened and yield gently when squeezed.
When the pears are done, remove the nut balls from the fridge. Flip over the pears and press a nut ball into the cored cavity of each pear half. You can leave the pears on the fire to stay warm or remove pan from the grill and serve.