It's a bit of a stretch to say this counts as a recipe, but I did look at a recipe before making them. I didn't follow the recipe, but I looked at it. Almost the same.
I recently discovered the joy that is grilled pineapple. I looked online to see what other fruit can be grilled and found this recipe for grilled stuffed pears. I don't have hazelnuts or pear nectar, and I decided they probably didn't need to be stuffed at all.
I quartered two pears, sliced out the core, brushed them with honey, and stuck them on the grill.
They're... pretty good. I felt that the honey flavor somewhat covered up the yumminess that is pear. I don't know what would happen if I just slapped some pears on the grill. Is there enough sugar in pears to do any sort of carmelization? If not, could I use Splenda brown sugar or something besides honey? They take about 10 minutes to grill, so I would want to make sure the "sugar" carmelized and didn't burn. I'm not sure how I would get Splenda brown sugar to stick, but pears and brown sugar sounds awfully good to me.
Cooking is tricky. It doesn't come naturally to me. I feel that there is a world of information that I need and don't have. In the spirit of that, today I purchased a voucher for a cooking class. They offer a vegetarian one occasionally, and I am going to try to sign up for one that's offered on the 25th. I've also been trying to find a nutrition class but haven't had much luck. (I think I don't know where to look.) I'm left with the feeling that I should have tried to retain the information I learned in health class.
In related news, I also ate grilled asparagus and a grilled portabella sandwich last night. (I mentioned I loved my grill, yes?) DELICIOUS. Andrew made hamburgers for himself and the friend that was over, and it's surprising to me how turned off I have become at the sight of meat. I never liked cooking meat, even when I ate it, but now just watching those red clumps on the grill kind of turns my stomach. I'm a delicate flower.
After dinner, there was an extensive planning session about my gardening plan. I'm very excited about it and will post more soon.
Onward and upward.
There's a bucket of sugars in ripe pears (and most fruits and veggies) to caramelize. In fact, you could have just grilled them outright and drizzled the honey on when you put them on the plate.
ReplyDeleteI think the best way would be to start with a really hot grill, put the pears on and turn the heat to low (if charcoal, just pile the coals on one half of the grill, put the pears on the grate over direct heat, and rotate the grate so the pears are off the direct heat).
Dan, dude, you're smart. I'll try again and just not worry about putting anything on them. Plain is good. We use a gas grill, so changing the heat isn't a problem. Thanks!
ReplyDeleteHi Bonnie! Two words: Awesome and Yum! Grilling for us is so pathetic--I'll have to take a photo just to show our "inventive" ways we've constructed our BBQ pit! I laugh every time I see it!
ReplyDeleteThey not only look good, but agree, you could just slap them on the grill and be just fine.
ReplyDeleteI have always loved cooking and there are times when "experiement" and have a wonderful husband agrees to be my guinea pig.. he is also nice enough to tell me honestly if it was good or not.