Bourbon-Glazed Pears With Blue Cheese

Photo by Sara Reeves

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Serves 4 to 6

  • 4 tablespoons unsalted butter
  • 3 tablespoons amber honey or sorghum
  • 1/3 cup bourbon
  • Kosher salt
  • 4 young pears, such as red Bartlett or Comice
  • 1 (6-ounce) wedge blue cheese
  • Grilled bread for serving

Use pears that are ripe enough to be fragrant, but still firm.

  1. Prepare a charcoal grill for two-zone cooking and build a medium-hot fire. Clean and oil the grates.
  2. Combine butter, honey, bourbon, and a pinch of salt in a 12-inch cast-iron skillet and cook, stirring, over medium-high heat until the mixture comes to a lively simmer. Remove from heat and set aside to cool slightly.
  3. Halve and core the pears, keeping stem intact, and dip cut-side down in butter-bourbon mixture. Grill pears cut-side down until nice grill marks appear, and then use a spatula or tongs to transfer to a serving platter. Place skillet of bourbon glaze directly on hot grates. When the mixture returns to a simmer, cook, stirring, until slightly reduced. Drizzle warm pears with glaze and serve on a platter or board with blue cheese and grilled bread.
  • Recipe By
    Paula Disbrowe

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