Grilled Pears w/Cinnamon Honey Drizzle
Serves 6 (1/2 pear per serving)
Ingredients:
- 3 ripe, but firm bosc pears, washed and dried
- 1 tablespoons honey (We use Honey Feast from Florida)
Grilled Pears w/Cinnamon Honey Drizzle
- 1 tablespoon TAO Cinnamon Pear (Fig or Traditional work here, too) balsamic vinegar
- 1/4 cup chopped pecans
- TAO EVOO – use one of our unflavored EVOOs or try our Blood Orange olive oil for a citrusy twist.
- Himalayan pink salt
- Vanilla ice cream, optional
Directions:
- Turn grill burners to low and preheat to between 350-400 F. You can also use a grill pan on the stove with similar results.)
- Cut pears in half (top down to bottom) removing any visible seeds, and leave stems on one half, if possible, for a dramatic look.
- Brush pears with EVOO, sprinkle with sea salt and place on grill at an angle flesh side down.
- Cook pears on covered grill for 15 minutes. Carefully lift with tongs and turn to see if the pears have softened and have a solid grill mark. If they do not, continue to cook, covered and check every 5 to 10 minutes. Turn pears on an angle to create another grill mark (this is how you get a criss-cross pattern) and cook for an additional 10-15 minutes, checking every 5 minutes for the second set of grill marks. Be careful not to over cook the pears to a mushy consistency.
- In a small bowl combine 1 tablespoons honey, 1 tablespoon Cinnamon Pear balsamic and mix well.
- Let pears rest for a bit after cooking, when they are warm but not HOT, drizzle balsamic-honey over them and top with chopped pecans.
- Serve immediately by themselves or with vanilla ice cream that has a light sprinkling of Himalayan pink salt.
This was adapted from a beautiful recipe and photo from the blog: A House in the Hills, 02.25.14
Grilled Pears w/Cinnamon Honey Drizzle
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Grilled Pears w/Cinnamon Honey Drizzle
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