PLANK-ROASTED PEARS WITH BLUE CHEESE
Recipe copyright Kared Adler and Judith Fertig and used by permission of The Harvard Common Press. Photo courtesy: 25 Essentials: Techniques for Planking.
Whether you serve these over dressed greens as a salad, on their own with a bold red wine as an appetizer, or as a sweet-savory dessert with a glass of port, you’ll savor the extra flavor that plank-roasting over charcoal gives this mild fruit.
2 cedar or alder grilling planks, soaked in water for an hour
4 large, ripe Anjou or Bartlett pears
2 tbsp (30 ml) unsalted butter, melted
2 tbsp (30 ml) wildflower or other amber honey
½ cup (120 ml) crumbled blue cheese, such as Maytag or Point Reyes
Fresh thyme sprigs for garnish
Set the EGG for direct cooking without the convEGGtor at 350°F/177°C.
- Cut the pears in half lengthwise, leaving the stems intact.
Using a sturdy teaspoon or a melon baller, remove the core from each half. Place pear halves on a baking sheet, cut side up.
- In a bowl, mix the melted butter and honey. Brush the honey mixture over the cut surface of the pears.
Sprinkle the pears with the crumbled blue cheese.
- Place the planks on the cooking grid and close the lid.
- When the planks start to smoke and pop, after 3 to 5 minutes, open the lid and turn the planks over using a grill gripper.
- Quickly place the pear halves on the planks, cut side up.
- Cover and cook for 12 to 15 minutes, or until the pears are scorched around the edges.
Garnish with thyme sprigs and serve.