Nov. 24, 2017

Grilled Bosc Pears

Yield: 8- ½ pear servings

Skill level: Easy

With ingredients like whiskey, maple syrup, and pears, this dessert has all the makings of something truly epic and is guaranteed to put you in the grilling hall of fame.


  • 4 ripe but firm Bosc pears
  • 1 tablespoon butter
  • A pinch of sea salt
  • ½ cup pecans toasted finely chopped

Maple Whiskey Cream Sauce

  • 1 cup heavy cream
  • 2-teaspoon cornstarch
  • 2 teaspoons water
  • 2 tablespoons whiskey
  • ⅓ cup maple syrup


Cut the pears in half and remove the seeds, but keep the stems on if possible. Brush the pears with butter and sprinkle with sea salt. Heat a grill pan to medium-high heat. Place the pears cut-side down. Grill the pears for 5 minutes until the pears are soft but still hold their shape.

If making rings, core the pears and cut them into ¼ inch rings. Brush all sides with butter and salt and grill on both sides for 2 minutes.

To make the sauce, bring the heavy cream to a gentle boil. Mix the cornstarch and the water together and then slowly whisk into the cream. Bring the sauce back to a boil and then remove from heat. Add the whiskey and maple syrup and let the sauce cool.

Serve the grilled pears with sauce and toasted pecans.

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