Poached pears make such a great dessert. They’re easy to prepare but look and taste more elegant. All it takes is some liquid and some pears.
Typically, pears get poached in wine or simple syrup or even port. A bit of a change up on that, though, works great with the grill: molasses, bourbon, vanilla and the special addition of smoke.
The grill is a stove top or an oven or an upside down broiler. Anything you can do in a kitchen you can do on a grill.
5 cups water
2 cups molasses
1 cup bourbon
1 cup mascarpone cheese
2 vanilla beans, cut and scraped
3-6 pears, peeled and cored, with bottoms cut flat