Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 211 :: UP IN SMOKE
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SMOKE-ROASTED PEARS
Source: Adapted from How to Grill, pg. 430
Method: Indirect Grilling
Advance
Preparation: 
Category: Desserts
Ingredients:
6 large ripe pears, preferably with stems
1/2 lemon
1 8-ounce package cream cheese, at room temperature
3 tablespoons brown sugar
1 tablespoon candied ginger, chopped
1/2 teaspoon grated lemon zest
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/2 teaspoon ground cloves
2 tablespoons Poire William eau de vie
1 teaspoon vanilla extract
Vanilla or cinnamon ice cream (optional; for serving)
1/4 cup walnuts, toasted and coarsely chopped (optional; for serving)


Other Items Needed:
1 lightly oiled aluminum foil pan large enough to hold the pears; 1 cup wood chips, preferably apple, pear, cherry, or maple), soaked for 1 hour in cold water to cover, then drained; one sturdy resealable plastic bag

Directions:
Cut a thin slice off the bottom (so the pear will stand upright) and remove 1-inch from the top. Discard the bottom slices and set the tops aside. Core the pears, using a melon baller. Rub the cut sides with the lemon to prevent browning. Squeeze a few drops of juice into the cavities.

Prepare the filling: In a small mixing bowl, beat the cream cheese and brown sugar until fluffy. Stir in the ginger, lemon zest, cinnamon, nutmeg, cloves, eau de vie, and vanilla extract. Spoon the cheese mixture to one corner of a resealable plastic bag, and snip about 1/2inch off the corner.

Pipe the filling into the cavities in the pears. (Alternatively, you can use a small spoon to put the filling into the pears.) Loosely place the pear caps on top. Arrange the pears in the lightly greased aluminum foil pan. The recipe can be prepared up to this stage several hours ahead.

Set up the grill for indirect grilling and preheat to medium. If using a gas grill, place the wood chips in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium.

When ready to cook, place the pan with the pears in the center of the hot grate, away from the heat. If using a charcoal grill, toss the wood chips on the coals. Cover the grill and smoke-roast the pears until nicely browned and soft on the sides, 40 minutes to 1 hour. If desired, serve with vanilla or cinnamon ice cream and chopped walnuts.
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