Grilling the pears caramelizes their sugars a bit, complements their sweetness with a little smoke and gives them pretty grill-lines.
By Bethany Jean Clement, The Seattle Times
SEATTLE — Too many pears is a happy problem to have. At a sad time recently, someone sent a box of bereavement pears, not something to belabor here except to say that the gift — with one pear, mysteriously deemed special, wrapped in golden foil in the center of the cushioned box — actually helped in a small way, which is kind of all one can hope for at a sad time.
Trying to figure out what to do with the pears as the ripening tumbled made for a nice distraction. We weren’t equal to anything remotely difficult, nor to anything involving a hot oven, which most pear recipes — both those gathered from an oversized personal library of cookbooks and those found by Googling “best pear dessert recipe” — require either or both of.
Many recipes for pear tarts and such make the absolutely appropriate serving suggestion of vanilla ice cream, a trusty friend to fruit and to us all, always there and always better than you expect when you stop to think about its cold richness — subtly tropical rather than plain, really. For a local/family-owned/sustainable/etc. option that’s easy to find hereabouts, Snoqualmie Ice Cream’s vanilla bean, made with Madagascar vanilla extract, is dense, velvety and not tooth-hurtingly sweet.
What else would pair with verging-on-overripe pears and vanilla ice cream? I remembered that we still had some of The Honey, which is how I’ve come to think of the exceptionally dark, thick, caramelly raw buckwheat honey from the Yakima Valley sold by local company Villa Jerada. It costs $13.
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