From the Chicago Tribune.
• 4 oz. brie (such as Brillat-Savarin or Moses Sleeper) or other triple-cream cow’s milk cheese
• 4 firm, ripe Bartlett pears
• 1 stick (1/2 c.) unsalted butter
• 6 tbsp. dark brown sugar
• 1/2 tsp. vanilla extract
• 1 pinch salt
Cut cheese into 12 small portions. Let rest at room temperature.
Leave skin on pears. Slice each the long way into 1/3-inch-wide planks. Use a paring knife or apple corer to punch out any seeds. (Each slice will look something like a guitar: pear profile with a hole in the belly.) Set pears on a baking sheet lined with parchment paper.
In a medium saucepan set over medium heat, whisk together butter, sugar, vanilla extract and salt until thick and foamy, about 4 minutes. Keep this caramel sauce warm over low heat.
Brush each pear plank lightly on both sides with sauce.
Spark a medium-hot fire. Clean and oil grates. (Or use a ridged griddle pan set over medium heat.) Grill pears, turning once or twice, until golden brown and nicely crisscrossed with grill marks, about 8 minutes.
Fan out 4 pear planks separated by 3 cheese wedges on each plate. (The warm pears will melt the cheese.) Drizzle each with about 1 tablespoon of the remaining sauce.
Nutrition information per serving:
Calories 450 Fat 31 g Sodium 260 mg Saturated fat 20 g
Carbohydrates 41 g Total sugars 31 g
Protein 7 g Cholesterol 90 mg Dietary fiber 6 g
Exchanges per serving: 2 fruit, 1 carb, 1 high-fat meat, 4½ fat.