with "Rockin' Ronnie" Shewchuk
|Ron Shewchuk Home > Let's Barbecue > Barbecue Recipes|
Whiskey and Honey-Planked Pears
|3/4 cup||Jack Daniel’s Tenessee Whiskey|
|1/2 cup/ 125 mL||honey|
|freshly ground black pepper|
|freshly grated nutmeg|
|4||large, ripe but firm pears, halved and cored|
|1 Tbsp./ 15 mL||fresh lemon juice|
| whipped cream flavoured with Amaretto,
or vanilla ice cream
|8||sprigs fresh ming|
Soak a cedar plank for six hours to overnight.
In a small saucepan over medium-high heat, combine the Jack Daniel’s Tenessee Whiskey and honey. Season with pepper and nutmeg. Bring to a boil, reduce the heat and simmer until the liquid is reduced by half. Remove from heat and cool.
Arrange the pears in a dish just large enough to hold them in one layer and brush with lemon juice. Spoon 1 Tbsp./15 mL whiskey-honey mixture over each pear and let marinate for 1 hour.
Preheat the grill to high. Place the soaked plank on the grill, close the lid and bake for 3 to 5 minutes or until it begins to crackle and smoke. Carefully lift the lid, place pears on the plank, cut side up, and close the lid. Cook for 10-12 minutes or until the pears are hot and tender, and starting to char on the edges. Remove from the plank and transfer to dessert plates. Garnish each pear with a dollop of whipped cream or ice cream, drizzle with the remaining whiskey-honey mixture, add a sprig of mint and serve immediately.
|© Copyright 2004-2016 Ron Shewchuk||604-351-1999