Grilled or Broiled Fresh Pears


4 to 6 servings


  • 4 to 6 firm ripe medium to large pears (Bartlett or Anjou or Bosc variety), peeled,
  •   each cut in half, seeds, core, and stems removed
  • 4 to 6 teaspoons butter or margarine, divided
  • 4 to 6 teaspoons light brown sugar, divided (optional)
  • 4 to 6 teaspoons brandy or dry or cream sherry
  •   or other desired liqueur, divided (optional)
  • Nutmeg as desired (optional)
  • Sprigs of fresh lavender or thyme or sage or parsley for garnish

Arrange pear halves, cavity-side down, on a grill rack, about 10 inches or highest grill level above heat source, over slow charcoal coals (very ash gray and glowing) or at the low setting of a gas grill.  Grill for about 3 to 5 minutes; turn (over) pear halves and continue grilling for about 3 to 5 minutes to lightly brown fruit.  Transfer pear halves, cavity-side up, to a sheet of heavy-duty aluminum foil. 

Fill each pear cavity with ½ teaspoon butter and ½ teaspoon brown sugar, if desired drizzle 1 teaspoon brandy or sherry or liqueur of choice over each pear half, if desired.  Sprinkle each lightly with nutmeg, if desired.  Continue to grill for 5 to 7 minutes or until peaches are fork tender (about 3 minutes for mango wedges). 

Pears may also be broiled on a grill rack lined with aluminum foil in a broiler pan. Fill each pear half cavity with butter, brown sugar, and brandy or sherry before broiling for 5 to 7 minutes or until fruits are fork tender and sprinkle each lightly with nutmeg.  Serve hot.

Note: May microwave pear halves in a shallow heat-proof glass or ceramic baking dish, loosely covered in plastic wrap, at HIGH power for 3 minutes prior to grilling or broiling, if desired, to shorten grilling or broiling time, if desired.

Variation: Omit nutmeg; use a sprinkle of saffron on pears

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