I am not typically a sweets person, but I do love fruit that has been caramelized on the grill. Pears, particularly red ones, are wonderful when fired up. They soften and get a slight smoky flavor to their natural sweetness. This dessert comes together easily and adds a little theater to a night of entertaining guests. The hint of cardamom in the honey is a subtle surprise. It's especially delicious when drizzled over the pear and scoops of rich, creamy Häagen-Dazs.
- 2 large red pears, cored and quartered – leave skin on. Pears can be slightly firm when bought
- 2 Tablespoons olive oil
- 4 Tablespoons wildflower honey (or other floral scented honey)
- 1½ teaspoons ground cardamom
- ¼ teaspoon fresh cracked pepper
- ¼ cup broken Georgia pecans, toasted
- 1 pint Häagen-Dazs vanilla ice cream
- Fresh mint leaves for garnish
Heat grill or grill pan to medium high.
In a medium bowl, whisk together the olive oil, honey, cardamom and pepper. Toss the pears in the mixture until they are fully coated.
Put the pecans in aluminum foil and place on the grill to toast while the pears are cooking. Watch closely and shake every few minutes. Let the pecans brown slightly, but not burn.
Place the pears on the grill. Let cook 3-5 minutes until light grill marks appear. Turn on the other side and grill about 3-5 minutes. They should be softened and browned. Remove. Let rest in aluminum foil while you prepare the ice cream bowls.
To serve, arrange two pear quarters in a bowl and place 1-2 scoops of ice cream on top. Drizzle any remaining honey cardamom mixture over the pears. Sprinkle a tablespoon of pecans over the ice cream. Garnish with a fresh mint leaf.