Ingredients
The following ingredients have 4 Servings
- 1 cup fresh or thawed frozen raspberries  
- 1 tsp. honey 
- 1 Tbs. Grand Marnier or other orange-flavored liqueur 
- 4 Bosc, Anjou or other firm winter pears 
- 1 lemon, halved crosswise 
- 3/4 cup sugar 
- 1 Tbs. ground cinnamon 
- Vanilla ice cream for serving (optional) 
Instruction
- Prepare a medium-hot fire in a grill. Oil the grill rack.
- To make the sauce, in a bowl, combine the raspberries and honey. Mash the raspberries lightly with a fork and stir in the liqueur. Set aside.
- Cut the pears in half lengthwise and remove the cores. Squeeze the lemon over the cut sides of the pears to prevent browning. In a shallow bowl, stir together the sugar and cinnamon. Dip the cut sides of the pears in the cinnamon sugar.
- Grill the pears, cut side down, directly over medium-high heat until the fruit is grill-marked and the sugar is caramelized, 2 to 4 minutes. Do not allow the pears to char. Using a spatula, turn the pears over and grill until tender and heated through, 3 to 4 minutes. If the pears start to char, move them to a cooler part of the grill to cook.
- Serve the pears topped with the raspberry sauce and with a scoop of vanilla ice cream alongside. Serves 4.
- <b>Serving Tip:</b> Serve the grilled pears with a small glass of pear eau-de-vie, a clear fruit brandy. You could also use the eau-de-vie in the sauce in place of the orange liqueur, if you wish, and increase the honey to taste.
