How to Grill Pears

Grilled Pears. Photo © Molly Watson
Ratings (20)
  • Total: 15 mins
  • Prep: 5 mins
  • Cook: 10 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
188 Calories
4g Fat
42g Carbs
1g Protein
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 188
% Daily Value*
Total Fat 4g 5%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 4mg 0%
Total Carbohydrate 42g 15%
Dietary Fiber 7g 25%
Protein 1g
Calcium 26mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Grilled pears are great alongside grilled pork or sausages, but they're even better when served with ice cream, whipped cream, or frozen yogurt for dessert. The smokiness of the grill highlights pears' natural sweetness to fabulous effect.

Depending on how you're going to serve them, plan on cooking one pear per person. However, half a pear can suffice, too, especially if you're going to serve them for dessert with ice cream after a big meal.

Ingredients

  • 4 whole pears
  • 1 tablespoon neutral-flavored oil, such as canola oil
  • 2 tablespoons brown sugar (optional)
  • Kosher salt and freshly ground black pepper to taste (optional)

Steps to Make It

  1. Make sure the cooking grate on the grill is clean and well-oiled.

  2. Cut the pears in half length-wise and use a melon baller to scoop out the seeds. Drizzle the pear halves with oil and use a pastry brush to spread it over the pear flesh.

  3. Prepare a gas or charcoal grill to medium hot heat. You should be able to hold your hand about 1 inch above the cooking grate for 2 to 3 seconds before pulling it away from the intensity of the heat.

  4. Put the pears, cut-side down, on the grill. Cover and cook until they're grill-marked, heated through, and tender, about 10 minutes. You can turn them to grill-mark them on the other side or continue cooking them for even more tender fruit.

  5. If you want to use the brown sugar, sprinkle it on the pear after cooking one side, and let the sugar melt into the pears while the second side cooks. If serving the pears as a side dish, ditch the sugar and add some salt and freshly ground black pepper instead.

Tips

  • Any variety of pear works just fine on the grill, even notoriously juicy Bartletts. However, choose one that's still firm and not overly soft and ripe.
  • Instead of using oil, drizzle the pears with melted butter before grilling.
  • Serve the grilled pears hot or warm as a side dish or with ice cream or whipped cream for dessert. Let the pears cool slightly, so the ice cream doesn't melt quickly. You may also want to consider serving these lovelies with some homemade buttermilk ice cream
  • Instead of halving the pears, you can also slice them into 1 1/2-inch rounds. If you slice them too thinly, the pears will get mushy. Grill each side of the round for approximately 2 minutes each.

Recipe Variations

  • Kick them up: Add a sprinkle of cinnamon to the pears while they cook. A dusting of ground cardamom or even garam masala, a warm spice mix, can also be a delicious addition.
  • Make them nutty: Top grilled pears with some chopped toasted walnuts or pecans.
  • Add some spice: Mix 1/8 teaspoon of cayenne into the oil or butter before brushing it on the pears.