Categories: Fruit Desserts
Ingredients
- 4 oz. brie (such as Brillat-Savarin or Moses Sleeper) or other triple-cream cow's milk cheese
- 4 firm, ripe Bartlett pears
- 1/2 cup unsalted butter
- 6 Tbsp. dark brown sugar
- 1/2 tsp. vanilla extract
- Pinch salt
Directions
- Cut cheese into 12 small portions. Let rest at room temperature.
- Leave skin on pears. Slice each lengthwise into 1/2-inch thick planks. Using a paring knife or apple corer to punch out any seeds. (Each slice will look something like a guitar; pear profile with a hole in the belly.) Set pears on a baking sheet lined with parchment paper.
- In a medium saucepan set over medium heat, whisk together butter, sugar, vanilla and salt until thick and foamy, about 4 minutes. Keep this caramel sauce warm over low heat.
- Brush each pear plank lightly on both sides with sauce.
- Spark a medium-hot fire. Clean and oil grates (Or use a ridged griddle pan set over medium heat.) Grill pears, turning once or twice, until golden brown and nicely crisscrossed with grill marks. about 8 minutes.
- On each of 4 plates fan out 4 pear planks separated by 3 cheese wedges. Warm pears will melt the cheese. Drizzle each with about 1 Tbsp. of the remaining sauce. Serve Immediately.