Grilled Gorgonzola Pear Boats w/Rosemary Honey Dressing

It’s 90° F here today…just the kind of day that begs for a light but spectacular supper.  It will have to be something that requires little work, something that is so good you forget that this flower-scented patio supper service is a moment too good to last. Yes, tonight we want something that will make you wish summer could last forever.  Cool and delicious, fresh or canned, grilled pears brushed lightly with a teriyaki butter before grilling, their little cores mounded with blue cheese/toasted walnut crumbles before they leave the barbecue served on whole leaves of crisp baby romaine finished with Rosemary Honey Dressing is just what this summer evening ordered!  A French Baguette, a Fume Blanc, what more can I suggest?

The Recipes                                   Serves 6


  • 12 pear halves (fresh or canned)
    • If fresh: Core pears, brush cut sides with pineapple juice and place in a gallon sized zip lock bag.
    • If canned: Drain and dry well.  Place in a gallon sized zip lock bag.
  • 1/4 c. teriyaki (low sodium, if desired)
  • 1/2 c. unsalted butter, melted

Gorgonzola Filling

  • 1 c. gorgonzola, crumbled
  • 1 c. toasted walnuts, chopped

Rosemary Honey Dressing (the finish)

  • 1/4 tsp. rosemary minced and ground together with
    • 1/2 tsp. coarse kosher salt
  • 3 Tbsp. champagne vinegar
  • 2 Tbsp. light olive oil
  • 2 tsp. dijon mustard
  • 2 Tbsp. honey
  • 12 baby romaine leaves, washed, dried and cold


  1. Melt the butter mix with teriyaki; pour over pears in zip lock bags and make sure each is well coated.  Set aside
  2. Make the dressing:
    1. Dice rosemary until it is tiny, add the coarse salt and rub together with the side of a knife blade until it is paste-like.  This is a small amount and will take only a moment.  Place in a bowl or a shaker with the other dressing ingredients and blend together well either with a whisk or by shaking vigorously.
  3. Make the filling:
    1. Toast walnuts in microwave for 2 minutes allow to cool then coarsely chop
    2. Crumble the gorgonzola and combine with chopped walnuts
  4. Grill the pears
    1. Place the pears on a hot barbecue grill, cored side down and grill until caramelized and beautifully brown
    2. Brush the round sides with teriyaki butter and turn to grill second side.
    3. Once turned, fill the cores with gorgonzola/walnut mixture and grill for about 2 minutes to a light caramelization.
    4. Remove to a serving platter that has been lined with romaine leaves
  5. May be served hot or at room temperature.

© 2014 Barbara A. Ziegler/   All rights reserved


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