Sweet pear juices and light crème fraîche combine in this delectable Grilled Pears With Honey-Cinnamon Crème Fraîche Recipe. Grilled sear marks on pale, pear flesh and a dollop of white make this dessert beautiful as well as flavorful. This recipe is excerpted from Karen Adler and Judith Fertig’s The Gardener & the Grill (Running Press, 2012), a cookbook celebrating the flavors of summer with freshly harvested vegetables grilled to perfection alongside savory meats and plump grilled fruits.
Grilled pears are delicious served with blue cheese as the topping on a salad, but they’re also great with this easy sauce, made with wildflower honey that the bees make in early summer.
Grilled Pears With Honey-Cinnamon Crème Fraîche Recipe Serves 4
1/2 cup sour cream
1/2 cup heavy whipping cream
2 tablespoons wildflower honey
2 teaspoons ground cinnamon
4 pears, halved and cored
In a bowl, stir together the sour cream, cream, honey, and cinnamon. Cover and let stand for at least 1 hour or up to 4 hours until it thickens.
Prepare a medium-hot fire in your grill.
Place the pear halves cut-side down on the grill. Grill for 4 to 6 minutes, turning once, until the pears are tender and blistered.
To serve, place 2 pear halves in each bowl and spoon the crème fraîche on top. Serve Grilled Pears With Honey-Cinnamon Crème Fraîche warm.
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Photo by Steve Legato
This excerpt has been reprinted with permission from The Gardener & the Grill, published by Running Press, 2012.
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