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Source in .scx format of Grilled Pears with Cinnamon Drizzle

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<RecipeTitle>Grilled Pears with Cinnamon Drizzle</RecipeTitle>
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<PrepTime hours="0.0"></PrepTime>
<TotalTime hours="0.0"></TotalTime>
<IngredientText>Serves 6 (1/2 pear per serving)
3 ripe bosc pears</IngredientText>
<Ingredient id="879" quantity="2.0" unit="tablespoons" comment="" defaultState="true" weightGram="21.1875" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="2.0" unit="tablespoons">2 tablespoons</IngredientQuantity>
<Ingredient id="743" quantity="1.0" unit="tablespoon" comment="" defaultState="true" weightGram="6.8" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="tablespoon">1 tablespoon</IngredientQuantity>
<Ingredient id="786" quantity="0.25" unit="cup" comment="" defaultState="true" weightGram="109.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.25" unit="cup">1/4 cup</IngredientQuantity>
<IngredientItem>chopped pecans</IngredientItem>
<IngredientText>coconut oil</IngredientText>
<Ingredient id="1819" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.0" unit=""></IngredientQuantity>
<IngredientItem>sea salt</IngredientItem>
<RecipeText>maldon salt
- Turn burn grillers to low and preheat to between 350-400 F. (if you don?t have a grill, a grill pan will also work!)
- Cut pears in half removing any visible seeds, leaving stems.
- Brush pears with refined coconut oil, sprinkle with sea salt and place on grill at an angle flesh side down
- Cook pears on covered grill for 15 minutes and check to see if the pears have softened and if the pears have a solid grill mark. If they do not, continue to cook, covered and check every 5 to 10 minutes. Turn pears on an angle to create another grill mark (this is how you get a criss cross pattern) and cook for an additional 10-15 minutes.
- In a small bowl combine 2 tablespoons honey, 1 tablespoon cinnamon and mix well.
- Let pears rest for a bit after cooking, when they are warm but not HOT, drizzle cinnamon honey over them and top with chopped pecans.
- Sprinkle with maldon salt.
- Serve immediately!

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