Simple as it sounds, one of my favorite summertime desserts is a grilled pear. Just a pear, sliced in half and tossed on the grill. The sweetness of the pear “paired” with smokiness from the grill = heaven. When entertaining though, or when I want to step it up a bit, I’ll quick-marinate them in balsamic (which caramelizes beautifully on the grill) and serve them with a dollop or three of coconut-cardamom cream. There isn’t any added sugar in this recipe—it’s just the right amount of sweet—but you can drizzle Balsamic Reduction or honey on top if you like.
No grill? You can easily roast these pears in an oven heated to 350°F for 20–30 minutes instead.
Makes: 6–8 servings
Tongs for grill
Basting brush (optional, can use a spoon instead)
Platter to marinate/grill/serve pears
Large glass bowl
Standing mixer with whisk attachment (optional)
6 small pears or 3 large pears (any kind you like)
1–2 cans of coconut milk (not reduced fat) chilled in the fridge for at least 6 hours*
1/2 tsp vanilla extract
1/4 tsp ground cardamom
Fine-ground sea salt
Unrefined, virgin coconut oil for grill
*Every so often a can won’t yield the solid coconut fat that we need for a cream (it’s a crap shoot), but you can still make a delicious sauce out of the coconut milk to drizzle on your pears. If serving to guests, just call it a sauce and they won’t know the difference from delicious.
Let’s get started.
1. Open up a can of chilled coconut milk.
2. Carefully scoop out the solidified cream from the top of can and transfer to a glass bowl (or bowl for standing mixer).
Using a whisk and some elbow grease or a standing mixer with the whisk attachment…
… whip together coconut milk, vanilla extract, cardamom and salt. Place bowl in the fridge to chill while pears grill.
3. Wash and slice pears in half from top to bottom. Pick out any seeds you see and discard. Arrange pears on platter.
4. Drizzle face of pears with balsamic vinegar…
… then flip pears face down. Allow to marinate like this for 7–10 minutes.
5. While pears marinate, fire up the grill to medium-hot heat—you should be able to hold you hand 1 inch over the cooking grate for 2 to 3 seconds. Make sure the cooking grate is clean and well oiled.
6. Place pears face down onto grate.
7. Grab a basting brush (or a spoon) and soak up some balsamic from the marinating platter.
Paint the backsides of the pears…
… and allow to grill for 10 minutes, until pears get grill marks and are heated through.
8. Serve your Balsamic-Grilled Pears warm with a dollop of chilled cardamom cream.
I want to hear from YU. What do you think of this recipe? What fruit do you like to grill? Tell us with a comment below.
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