Andrew Schloss, David Joachim

Barbecued Balsamic Pears

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

    • Ready in

      45 min

Appears in
Mastering the Grill: The Owner's Manual for Outdoor Cooking
Mastering the Grill

By Andrew Schloss and David Joachim

Published 2007

  • About

Here’s a pyromaniac’s version of poached pears. The whole, peeled fruit is cooked via indirect heat on the grill and frequently basted with sugar syrup to soften and sweeten the flesh. Drizzled with a buttered balsamic reduction sauce, the pears make a delightful fall dessert.

Ingredients

  • 1 cup water plus hot water for the foil pan
  • ½ cup plus 1 teaspoon

Method

Directions

  1. Heat the grill as directed.
  2. Put the 1 cup water and the ½ cup sugar in a small saucepan. Heat over medium heat, stirring once or twice, until the sugar dissolves, 3 to 5 minutes. Remove from the heat, stir in the vanilla, and let cool.
  3. Peel the pears, but leave the stems intact. Cut a small slice from the bottom of each pear to ma