Best for: A five-ingredient dessert for the last coals of the evening.
Pears take grill marks beautifully: the cut face caramelizes while the flesh turns silky. A brush of honey and cinnamon at the end — plus a salty wedge of cheese alongside, as Russian tables love fruit with cheese — makes a complete dessert from almost nothing.
Grill: Direct medium heat; 375–400°F. Equipment: Grill, tongs, pastry brush.
Ingredients
Rest: 3 minutes. Total: 23 minutes.
Pears
- 4 firm-ripe pears, halved and cored
- 1 tablespoon neutral oil or melted butter
- 1/4 teaspoon fine table salt
To finish
- 2 tablespoons honey
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon lemon juice
To serve
- Wedges of firm white cheese or a spoonful of thick yogurt
- Toasted walnuts (optional)
Directions
Brush the cut faces of the pears with oil or melted butter and sprinkle with the salt.
Heat the grill to 375–400°F and clean and oil the grates.
Grill the pears cut-side down for 5 to 6 minutes, until deep grill marks form and the edges caramelize.
Turn and grill 3 to 4 minutes more, until just tender when pierced.
Stir the honey, cinnamon, and lemon juice and brush it over the hot pears.
Rest for 3 minutes. Serve warm with cheese or yogurt and walnuts if using.
Grilling tip: Firm-ripe is the whole game: an overripe pear slumps through the grates before it can take a mark.
