Grilled stuffed pears
6 - 8
PersonalPoints™ per serving
Bring out a wonderfully sweet and smoky flavor of this juicy, mild fruit. Select pears without green undertones or soft spots for grilling. Use either a melon baller or small spoon to core the pear, being certain to scoop out all of the seeds. To peel hazelnuts, toast them until the papery outer skins crack. Cool, then rub gently in a kitchen towel to remove the skins. Also try peaches or plums instead of pears or serve with berries or a dollop of nonfat yogurt.
1 medium, Bartlett, firm but ripe
6 nut(s), peeled, coarsley chopped
Uncooked old fashioned oats
Unpacked brown sugar
- Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium, or prepare medium fire in charcoal grill.
- Peel and halve pear. Using melon baller or spoon, remove core. Cut small slice off rounded side of each pear half so they stay upright on grill. Transfer pear halves to grill, cut-side down, and brush with honey. Cook pears, turning once and brushing both sides occasionally with honey, until hot, charred in spots, and tender, about 10 minutes per side. Arrange pears, cut-side up, on plates.
- Meanwhile, in small pan, cook nuts and oats over medium heat, stirring occasionally, until lightly toasted. Add butter and stir until melted. Remove from heat. Stir brown sugar and nectar into nuts. While pears are still hot, spoon filling into centers.
- Serving size; 1 pear half