Thursday, April 18, 2019

Grilled Pear with Syrup and Berries #recipe by Essie Lang

I wanted a dessert to celebrate spring to go along with my burger BBQ meal, even though the weather wasn't very spring-like. I thought, that's not going to stop me and it didn't.

Although it was chilly, windy and raining, the first BBQ of the season went a long way to putting us all in a good mood, expect perhaps the one standing outside doing the actual barbecuing.

I've grilled pears before and used them in salads but I thought it might make an interesting dessert, and it was a test-run for Easter. Why not be a bit un-traditional on that special day?

I started with Asian pears, because I've never tried them but had read they have a sweeter taste. They weren't overly sweet though, which I'd worried about because I planned to dress the pears in Coconut syrup. It's my syrup of choice after I discovered it for a previous recipe that required a syrup that was low in sugar and high in taste. I should point out that one comment from around the table was that chocolate syrup would have been great, too. Even a licquer.

I added vanilla ice cream, although whipped cream would work just as well. And then came the fresh berries. I'm surprised they are so flavorful so early in the season, of course, they're not local and they come from a much warmer climate.

The only thing I'll do differently when I make this dessert in summer, it to serve the pears cold and that way the ice cream won't melt so quickly. Other than that, it scored high on the flavor meter at my house.

What you'll need:

2 Asian pears
Olive oil
Vanilla ice cream
1 pt. fresh berries, sliced

What to do:

1.  Wash the pears and berries. Slice the pears in half and remove the seeds and core. Set the berries aside.

2.  Apply a light coating of olive oil to both sides of each pear half.

3.  Heat grill to medium-high, then place pears, sliced side down, directly to the grill for 5 minutes; turn over and grill for another 5 minutes. Test before removing so that the pears have softened. If they haven't, leave on for a few more minutes until they reach the texture you prefer.

4.  Remove and let cool then drizzle each half with syrup. Place a scoop of ice cream on top of each and add the berries.


It's now available --  the first of the Castle Bookshop Mysteries 
written by Essie Lang (that's me!)

  Dine out with the DINNER CLUB MYSTERIES

Here's a taste of the reviews for Marinating in Murder, #3:     

Wiken’s third entry to the Dinner Club series is a clever twist on the classic whodunit… The book will have you guessing until the very end…. All in all, an intriguing read by Wiken.” – RT Reviews

"Foodies will love this book and this series. Great recipes are included as well....A fun romp of intrigue filled with foodie fun." -- Open Book Society

ROUX THE DAY,  the second  Dinner Club Mystery is available in paper and as an e-book. 
Recipes included!

TOASTING UP TROUBLE, the first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

Visit Linda at
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at

Visit Erika at 
 at my Facebook author page
and on Twitter  @erika_chase.


  1. I never would have thought to grill a pear! This recipe sounds fantastic -- thanks for sharing ~

    1. They taste delicious when grilled, Celia. The same with peaches although they should be on the grill a shorter time.

  2. What a nice looking plate.
    Grilling is a magical thing.

  3. Looks so delicious, Linda! I've never used coconut syrup before, so will be adding that to my grocery list. Thanks!