Since we’re enjoying our pears around here, we thought we’d share this one before we head off to Mr. N’s new international destination. It doesn’t really fit with any particular region or state; although we did use our Canadian Ice Syrup again. Not to worry if you don’t have any, maple syrup will do the trick. We’re calling these Grilled Pears with Iced Mascarpone.
When the pancetta was done, we toasted some chopped walnuts in the grease and oil and reserved them for later. The pears were then removed from the poaching liquid and set aside to cool slightly. We used this time to mix some mascarpone cheese, chopped fresh basil and ice syrup together to serve as our topping once the pears were ready to go.
For the final touches, we heated our grill pan on the stove and placed the pears, fruit-side down on the greased surface. We grilled the pears until they were slightly caramelized, and then scooped the iced mascarpone we had set aside over the top and sprinkled them with the pancetta and walnuts.
Mike and I loved the sweet and savory flavors of this dish. Everything from the sweetness of the iced mascarpone to the crunch of the toasted walnuts came together in a perfect balance. We ate our pears for dinner, but they would make a great side dish or appetizer. As for our spoon ratings, Mike gave the grilled seasonal goodness 3 spoons and I came in at 4 spoons. Since we poached the pears in the wine, we didn’t let the kids have too much. They each got a bite or two, but they both wanted more. Had then been allowed to dig-in, I think they would have come in with pretty high spoon marks too.
If you’re loving pears as much as we are this season, you may also want to check out these beauties at Rufus’ Food and Spirits Guide. I’m particularly excited about the cranberry version. Yum! And stay tuned, Mr. N will be our culinary guide for the next few weeks. He’s learning about land forms in school and is planning to pick an island country.
Print this recipe: Grilled Pears with Iced Mascarpone