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
- 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
- Melt the butter mix with teriyaki; pour over pears in zip lock bags and make sure each is well coated. Set aside
- Make the dressing:
- 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.
- Make the filling:
- Toast walnuts in microwave for 2 minutes allow to cool then coarsely chop
- Crumble the gorgonzola and combine with chopped walnuts
- Grill the pears
- Place the pears on a hot barbecue grill, cored side down and grill until caramelized and beautifully brown
- Brush the round sides with teriyaki butter and turn to grill second side.
- Once turned, fill the cores with gorgonzola/walnut mixture and grill for about 2 minutes to a light caramelization.
- Remove to a serving platter that has been lined with romaine leaves
- May be served hot or at room temperature.
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