Grilled Pears

Serves 4.

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.