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Let's Barbecue!

with "Rockin' Ronnie" Shewchuk
Bestselling Cookbook Author and International Barbecue Champion

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Whiskey and Honey-Planked Pears
Serves 8

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.


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