Ingredients:
Pears
Arugula
Balsamic glaze
Candied nuts
Gorgonzola cheese
Pears are one of the easiest fruits to grill. You can also roast them in the oven, but it’s summer, so let’s grill them. We want to start by taking 5-6 pears and cutting them in half. Take your halves and cut a little off the bottom to make a flat surface for your pears to lay flat.
Next, we want to take a spoon and scoop out the seed and center of the pear to make room for our gorgonzola stuffing. We want to grill the pears flesh side down for a few minutes so that we get grill marks, and the pears start to soften.
After we have some nice caramelization on the flesh side of our pears, we will flip them over. Let them grill for a few minutes before you stuff them with gorgonzola. The gorgonzola melts fast so take that fact into account while you are grilling.
Finally, we will stuff them with a healthy portion of your favorite gorgonzola cheese. Once the cheese is melty you can pull your pears off. Serve them on a bed of arugula. Top them with candied pecans and a balsamic glaze drizzle. My fellow carnivores can also top it with a bacon crumble. This is the perfect side accompaniment to any grilled meat dish.
Tara Riddle is a real estate agent at Coldwell Banker Select. She has previously worked at Comma Coffee in Carson City, baking desserts like muffins, and soups from scratch. She also works at the Farmer's Market in Carson City or Black Rock Bison.
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