The BBQ Queens are back, and this time, they're going straight from the garden to the grill. Judith Fertig and Karen Adler's The Gardener & the Grill shows that "grilling gives foods (even a head of romaine) that special super-concentrated flavor you just can’t get in the kitchen."

And with this recipe, the Queens prove that grilling can be gourmet.

Grilled Pears with Honey-Cinnamon Crème Fraîche

Grilled pears are delicious served with blue cheese as the topping on a salad (see Plank-Roasted Pears with Blue Cheese and Balsamic Honey, page 211 or Plank-Roasted Pear Salad with Blue Cheese and Walnuts, page 112), but they’re also great with this easy sauce, made with wildflower honey that the bees make in early summer.

Serves 4

  • 1/2 cup sour cream

  • 1/2 cup heavy whipping cream

  • 2 tablespoons wildflower honey

  • 2 teaspoons ground cinnamon

  • 4 pears, halved and cored

In a bowl, stir together the sour cream, cream, honey, and cinnamon. Cover and let stand for at least 1 hour or up to 4 hours until it thickens.

Prepare a medium-hot fire in your grill.

Place the pear halves cut-side down on the grill. Grill for 4 to 6 minutes, turning once, until the pears are tender and blistered.

To serve, place 2 pear halves in each bowl and spoon the crème fraîche on top. Serve warm.

Recipes reprinted with permission from The Gardener & the Grill © 2012 by Karen Adler & Judith Fertig, Running Press, a member of the Perseus Books Group. Read our review of this book.

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