The BBQ Queens are back, and this time, they’re going straight from the garden to the grill. Judith Fertig and Karen Adler’s The Gardener & the Grill shows that “grilling gives foods (even a head of romaine) that special super-concentrated flavor you just can’t get in the kitchen.”
And with this recipe, the Queens prove that grilling can be gourmet.
Grilled Pears with Honey-Cinnamon Crème Fraîche
Grilled pears are delicious served with blue cheese as the topping on a salad (see Plank-Roasted Pears with Blue Cheese and Balsamic Honey, page 211 or Plank-Roasted Pear Salad with Blue Cheese and Walnuts, page 112), but they’re also great with this easy sauce, made with wildflower honey that the bees make in early summer.
- 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.
To serve, place 2 pear halves in each bowl and spoon the crème fraîche on top. Serve warm.