Serves: 6 (1/2 pear per serving)
Ingredients
3 ripe, but firm bosc pears, washed and dried
1 tablespoon honey (We use Honey Feast from Florida).
1 tablespoon TAO Cinnamon Pear Balsamic Vinegar, (TAO Black Mission Fig Balsamic Vinegar or TAO Traditional Balsamic Vinegar work well, too)
1/4 cup chopped pecans
TAO Extra Virgin Olive Oil – use one of our unflavored EVOOs or try TAO Orange Pressato Olive Oil or 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 the 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 the grill at an angle, flesh side down.
Cook pears on a 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, cover, and check every 5 to 10 minutes. Turn pears on an angle to create another grill mark (this is how you get a crisscross pattern) and cook for an additional 10-15 minutes, checking every 5 minutes for the second set of grill marks. Be careful not to overcook the pears to a mushy consistency.
In a small bowl, combine 1 tablespoon honey and 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.
Adapted from the blog: A House in the Hills, 02.25.14