When grilling large slabs of flavorful meat all summer long it can be hard to remember the other delicious food groups: like fruits. Putting your fruits on the grill alongside your pork chops and steaks can make all the difference from a great meal to an exquisite meal.
These grilled pears caramelize nicely and create the perfect compliment to a salty and slightly rare cut of pork chop. And the best part- they’re quick and easy to make, especially if you already have the grill going!
Pickled Pears (or any Canned Pear from the grocery store)
The fresher the ingredients the better, which is why I always can my own pears. You can use the pickled pear recipe (link or below) or buy them straight from the store.
The pickled pear recipe is nice it allows you to pick pears that haven’t yet gone mushy- they hold their shape better through the pickling and then especially as you grill them.
Take the sheet of tinfoil and wrap it into a rectangle box, making sure to have each side up so the olive oil doesn’t spill out. A Tbsp. of olive oil should be plenty. It’s basically just there to prevent the pear from burning to the tinfoil.
Once your grill temperature reaches 375 to 400 degrees Fahrenheit you can place your pears on the grill. It’s a good idea to turn them once or twice so that all sides can evenly caramelize.
Serve hot on top of, or alongside of, your meat of choice. Pictured here with locally grown and butchered pork.
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