Smoked Pears
The following recipe is courtesy of our friend Patrick Evers. Patrick and his family live in the Red Bluff California. Patrick, who has travelled the world courtesy of the US Navy, has been a teacher, in sales, and has had a long standing love affair with the culinary arts and was kind enough to share some of his favorites with you. Patrick, Thanks for these wonderful recipes!
6 large ripe pears
½ lemon
5 Tbs. butter (at room temp)
5 Tbs. brown sugar
5 Tbs. graham cracker crumbs (or crushed hazelnut)
½ tsp. lemon zest (grated)
½ tsp. ground cinnamon
¼ tsp. grated nutmeg
½ tsp. ground cloves
1 Tbs. rum
1 tsp. vanilla extract
Cut a thin slice off the bottom of the pear so it will stand up. Cut the top of the pear off like a jack-o-lantern so you can put it back on later. Hollow out the pear using a melon baller, saving the good portions, discarding the core and any seeds. Rub the cut bottoms, tops and inside of the pear with lemon juice to prevent discoloration. Make the filling: beat the butter and brown sugar in a mixing bowl, beat in the graham cracker crumbs, lemon zest, cinnamon, nutmeg, cloves, rum and vanilla (and any salvaged pear guts). Spoon this mixture back into the pears, place the tops back on, arrange them in a baking dish and grill (away from direct heat) until browned and soft on the sides, 40-60 minutes. Try serving with home made vanilla ice cream!
½ lemon
5 Tbs. butter (at room temp)
5 Tbs. brown sugar
5 Tbs. graham cracker crumbs (or crushed hazelnut)
½ tsp. lemon zest (grated)
½ tsp. ground cinnamon
¼ tsp. grated nutmeg
½ tsp. ground cloves
1 Tbs. rum
1 tsp. vanilla extract
Cut a thin slice off the bottom of the pear so it will stand up. Cut the top of the pear off like a jack-o-lantern so you can put it back on later. Hollow out the pear using a melon baller, saving the good portions, discarding the core and any seeds. Rub the cut bottoms, tops and inside of the pear with lemon juice to prevent discoloration. Make the filling: beat the butter and brown sugar in a mixing bowl, beat in the graham cracker crumbs, lemon zest, cinnamon, nutmeg, cloves, rum and vanilla (and any salvaged pear guts). Spoon this mixture back into the pears, place the tops back on, arrange them in a baking dish and grill (away from direct heat) until browned and soft on the sides, 40-60 minutes. Try serving with home made vanilla ice cream!