gas grill before winter came just for that reason. I wanted to be cooking outside when in the middle of ice storms etc... I don't know why, I just did. As it has started to thaw out here in Chicagoland I have been cooking on the grill even more... the kiddos have been re-discovering their bats, balls, skates swings and the trampoline. It works well because I like to be able to keep an eye on them and I miss grilling. Not just the food and the flavor it brings, but the standing outside and taking my time, enjoying a cocktail and cooking out. Instead of running out in the dark (winter sunset is about 4:30 in my area) and flipping food over then running back in. I prefer the leisurely pace that a grilled meal should have.
One of the things I really like and haven't done in a while is grilled fruit, in this case pears. I like grilling fruit for a quick summer dessert. Grilling brings out the sweet flavors and most fruit caramelizes well when cooked on a grill. This time Bosc Pears and a Blackberry Compote, one of the guys at work got a good deal on both so I brought a few home. The Blackberry compote was simple enough and can be made a day ahead (in fact I encourage that) the ingredients:
1/2 cup Water
1/2 cup Triple Sec
3 TBS Sugar
1/2 Pound Fresh Blackberries
1/4 tsp (or less) Cinnamon
Put the water, triple sec and sugar into a sauce pan and cook for about15 minutes until reduced by about 1/3 when it is ready poor in the Blackberries and cook for just a couple of minutes then set aside. Let that cool for a few hours until it is thick and syrupy. The compote is really great the cinnamon adds a really nice depth to the sauce.
For the Pears slice them top to bottom and brush with melted butter. I sprinkled mine with a little cinnamon sugar for good measure then place on the grill to cook 3-4 minutes on each side. My middle slices were cut a bit thicker because I wanted cool pictures so they took a bit longer to cook. When I arraigned the plates I propped the pears on top of some angel food cake the topped with the blackberry compote. A little bit of a drizzle in the edges and here you have that dessert that will impress.