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.
Total Time: 1 hour
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
- Prepare a Kettleman grill with half a chimney of briquettes and a handful of wood chunks, all set to one side of the grill.
- Add water, molasses, bourbon and vanilla to a 4-quart pan and heat it on the side opposite the coals.
- Once simmering, add the pears and close the lid for 15-20 minutes, checking doneness by poking the pears with a toothpick. Once the toothpick can be fairly easily inserted, they are done.
- Remove the pears and set aside.
- Continue simmering the liquid until it’s reduced by half its volume and syrupy.
- Add 1/4 cup of the liquid to one cup of mascarpone cheese and stir until well blended.
- Top the pears with the mascarpone mixture and serve.