This tasty treat is a perfect dessert to add to your next barbecue.
- One large pear per adult. (Bosc, Anjou, Comice)
- Apples-Red delicious, Fuji or Braeburn
- 2 tablespoons brown sugar
- 1 tablespoon raisins
- 1/2 tsp. ground cinnamon
- 1/2 teaspoon sliced almonds or hazelnuts
- Cut off top-about 2 inches worth. Core out center of the fruit, leaving about 1 inch thick flesh inside. Pierce the flesh with fork.
- Mix together 2 tablespoons of brown sugar, 1/2 tsp. Ground cinnamon, 1 tablespoon of raisins and 1/2 tablespoon of sliced roasted almonds or hazelnuts.
- Put this mixture inside,leaving about a half-inch from top. Add 2 tablespoons of water or rum to the mixture.
- Wrap each in foil, leaving about two inches of the outside exposed.
- On your grill, place the fruit in the center of your cooking grid. You’ll want to maintain a temperature of 275-300 degrees and cook for 45-60 minutes, until they become tender, BUT NOT MUSHY to the touch. If you want to smoke them, reduce the heat to 250 degrees and add wood chips or Bear Mountain BBQ Pellets (we recommend Washington Apple, Cascade Alder, or Smokehouse Maple) to your fire after the first 30 minutes. You want the smoke to be light, not heavy, so only do this once while cooking for about 60-75 minutes. Once done, remove carefully from the grill, remove foil, place in bowl and add a small scoop pf premium vanilla ice cream on top. You can also quarter them and then add ice cream if you wish.
This recipe generously provided by New Radio KXL’s Mr. BBQ, Bruce Bjorkman.