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| Yield: |
| 1 |
| Ingredients: |
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4 lrg
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firm-ripe Anjou or Bartlett pears |
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60 ml
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fresh lime juice |
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40 ml
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granulated sugar |
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1/3 cup
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evaporated milk |
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40 ml
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firmly packed light brown sugar |
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2 tsp
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unsalted butter |
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1/2 tsp
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vanilla extract |
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| Method: |
Heat grill to medium. Carefully remove rack from grill and coat with nonstick cooking spray.
Peel the pears, halve them lengthwise, and core. With a sharp knife, cut a thin slice from the rounded side of each pear half so it will lie flat on the grill.
In a medium bowl, toss the pear halves with the lime juice and granulated sugar. Grill the pear halves for 4 minutes. Turn the pears over, drizzle with any remaining lime juice mixture, and grill for 5 more minutes or until tender.
Meanwhile, in small saucepan, combine the evaporated milk, brown sugar, butter and vanilla. Cook directly on the grill or on the stove over medium heat, stirring constantly, until the mixture comes to a gentle boil. Cook until the sauce is smooth and slightly thickened, 2 minutes.
Divide the pears among 4 plates, drizzle with sauce and serve hot or warm.
Time saver: Substitute prepared butterscotch ice cream topping for sauce.
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| Rating: 0 |
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