Smoked Pears
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 3:53pm

Ingredients




1 pear
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon raisins
1/2 tablespoon sliced, roasted almonds or hazelnuts
2 tablespoons rum or water

Preparation

1 Cut off around 2 inches of the top; core, leaving about 1 inch of flesh inside. Pierce the flesh with fork. Mix together brown sugar, ground cinnamon, raisins andalmonds or hazelnuts; fill pear up to 1/2 inch of the top with this mixture. Add rum or water. 2 Wrap each pear in foil, leaving about two inches of the outside of the pear exposed. Place pears in the center of a charcoal grill heated to around 275-300 degrees; cook for 30 minutes, then reduce the heat to 250 degrees after 30 minutes and add wood chips to the fire. The smoke should be light, so only do this once while cooking the pears for about 60-75 minutes or until tender but not mushy.

About


Serve in bowl with vanilla ice cream. For non-smoked pears, place pears in the center of the grill heated to around 275-300 degrees; cook for 45-60 minutes or until tender but not mushy. Recipe is easily doubled, tripled, quadrupled, etc. From Mr. Barbecue.