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.
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