Grilled Stuffed Pears
SmartPoints® value 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. If you can't find very ripe pears for this recipe, substitute peaches or plums in this recipe. To peel hazelnuts, toast them until the papery outer skins crack, cool, then rub gently between your fingers. Serve the pears with a few other small berries as a dessert or as a special breakfast.
1 medium, Bartlett, very ripe
6 nut(s), peeled, coarsley chopped
Uncooked old fashioned oats
Unpacked brown sugar
- Preheat grill.
- Peel, halve and core pear. Cut a small slice off the rounded side of each pear half so halves will stand on grill. Set pear halves on grill, flat side down; brush with honey. Grill 10 minutes on each side, brushing occasionally with honey.
- While pears are grilling, make filling. In a small pan, stir together hazelnuts and oats over medium heat until lightly toasted. Stir in butter until it melts. Remove from heat; stir in sugar and nectar.
- When pears are hot and tender, spoon filling into centers and serve.