Grilled Pears with Vanilla Ice Cream & Caramel Drizzle

Caramelized on the grill and sprinkled with cinnamon brown sugar, these warm grilled pears are topped with vanilla ice cream and caramel sauce. It's an effortless, crowd-pleasing dessert that feels straight out of a bistro!

TIPS TO GET THE BEST OUT OF THIS RECIPE

Pear Selection: Choose pears that are firm and slightly underripe (Bosc or Anjou work best). Soft, ripe pears will get mushy and break apart on the grill.

Prevent Sticking: Make sure your grill grates are thoroughly cleaned and lightly oiled right before placing the pears down.

Serving Temp: Serve the pears warm right off the grill so you get that delicious contrast with the cold vanilla ice cream.

Yield: 8

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Grilled Pears with Vanilla Ice Cream & Caramel Drizzle

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Ingredients

• 4 firm plums, halved or quartered
• 4 ounces goat cheese, at room temp
• 1 tablespoon heavy cream
• 2 tablespoons balsamic glaze (like this one or make your own)
• 1 teaspoon diced fresh basil
• Enough olive oil to brush over the cut side of the plums

Instructions

1. Halve and remove the pits. Keep them in halves and/or quarter them and rub the cut sides with olive oil.
2. Mix together the goat cheese, heavy cream and 1 tablespoon of the balsamic glaze. Spoon into a plastic sandwich bag or freezer bag and manipulate it toward one corner. Refrigerate until just cooled.
3. Cook the oil brushed plum halves cut side down directly over medium-high heated grill for 2 minutes, until you can see some nice grill marks.
4. Flip and move to indirect heat with skin side down for another 2-3 minutes, until just softened.
5. Remove from heat and let cool to room temperature.
6. Pipe a dollop of goat cheese cream over the center of each plum halve.
7. Drizzle balsamic glaze over and sprinkle a little fresh basil on top. Serve right away.

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