Pears. Those ever-so-sweet yet earthy-tasting delights. They make just about any green salad extra yummy, and their scent inspires relaxation and revitalization.

There are a vast number of recipes out there, but this has to be my personal favourite now….probably because I actually created the recipe.

This recipe calls for 2 pears halved, but you can increase the recipe to accommodate more if you’d like. If you double the recipe, you will only need a minor adjustment on the maple syrup.

I’m sorry I didn’t add pictures, unfortunately this recipe gets eaten too quickly to take them….but I’ll try to get some up very soon.

Grilled Maple-Glazed Pears with Blueberry White Chocolate Drizzle

• 2 Pears (your choice)
• 1/2 cup of Pure Maple Syrup
• 1 teaspoon of cinnamon
• 1/4 cup of frozen blueberries
• 1/2 bag of white chocolate chip-its
• 1/8 cup cream at room temperature (you can use light cream here if you like)
• Vanilla Bean Ice Cream (or just plain vanilla if you like)

Warm up the grill (or George Foreman).

Start with taking 2 pears, peel them and then halve them length-wise. Then using a melon baller, scoop out the core.

Take a shallow baking pan and pour the 1/2 cup of maple syrup into it, stir in the cinnamon and place the pear halves into it. Move the maple syrup around so that you can spoon it onto the pears ensuring you get good coverage.

While the pears are sitting in the maple syrup, take your white chocolate chip-its and melt them down in a pot. (don’t use microwave so you don’t risk burning them) Once they’ve melted and you’re done sampling, slowly pour in the cream to the chocolate while stirring to blend. Don’t worry if the chocolate starts to chunk up, it’ll smooth out again. Once that’s done and the chocolate is smooth once more, slowly pour in your blueberries and stir them in. You’ll notice that the chocolate is starting to turn blue…this is a good thing. If you don’t want it all blue, you don’t have to stir it all the way. The marbled effect works too for presentation.

Hopefully you’ve warmed up the grill by now — gently using tongs, you will place each of the halves onto the grill, inside down. Depending on the pear you used you may need to leave them on this side for a few minutes. The goal here is to get grill marks on the pears, while ensuring you don’t burn them and don’t under cook them. Once you have grill marks on this side, gently flip them over and let the maple syrup caramelize a little here too further cooking the pear.

After the pears are grilled, and the chocolate mixture is ready to go, comes the fun part….plating.

Place the pears on the plate with the grill marks facing up. Using the melon baller place two scoops of ice-cream onto each half. Then take a small spoon, place it into your chocolate mixture, and then holding it over the grilled pears, drizzle the mixture over the pears moving your hand back and forth. Don’t worry if it looks messy, it’s supposed to…it’s “Artisan”

Now you’re ready…serve and listen to your guests, date or family praise your efforts.

I know it’s not the quickest recipe, but it’s probably one of the best. The blending of the caramelized maple syrup with the grilled pear combined with the vanilla ice cream and the tart/sweet chocolate mixture is simply divine.

Enjoy, I know I do every time.