Serves: Makes 4 servings
- 6 tablespoons unsalted butter
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon ground cinnamon, divided
- ½" teaspoon pure vanilla extract
- 4 large, firm-ripe Bartlett pears, peeled, cored, and cut into 4 to 5 thick slices
- 1 cup heavy whipping cream
- 1 to 2 tablespoons sugar
Procedures:Ripe pears, sweet with cinnamon and tinged with smoke, make a unique dessert that’s simple to make. The cinnamon cream can be prepared up to 2 hours in advance and dolloped on just after the pears come off the grill. Depending upon what’s in season in your area, you can substitute ripe apricots or plums for the pears.
Prepare a moderate charcoal fire, preheat a gas grill to medium, or heat a grill pan over medium heat.
Place butter, lemon juice, ½" teaspoon cinnamon in a small saucepan and heat over medium heat until butter melts. Remove from heat, add vanilla, and stir well. Let butter mixture cool slightly and pour into a large mixing bowl.
Add pear slices to the bowl and toss well to coat with the butter mixture. Place pears on the grill grates and cook, turning often with tongs, until pears are hot and have grill marks, about 5 to 7 minutes total. Remove pears from grill and divide between 4 warmed dessert plates.
To prepare cinnamon cream, pour cream into the bowl of a stand mixer fitted with a whisk attachment and whip on medium speed until soft peaks form. Stop mixer and sprinkle sugar and cinnamon over the cream. Continue whipping on medium-high speed until stiff peaks form.
To serve, garnish each serving of pears with a generous dollop of cinnamon cream. Serve immediately.