Categories: Fruit Desserts

Ingredients

• 4 oz. brie (such as Brillat-Savarin or Moses Sleeper) or other triple-cream cow's milk cheese
• 4 firm, ripe Bartlett pears
• 1/2 cup unsalted butter
• 6 Tbsp. dark brown sugar
• 1/2 tsp. vanilla extract
• Pinch salt

Directions

1. Cut cheese into 12 small portions. Let rest at room temperature.
2. Leave skin on pears. Slice each lengthwise into 1/2-inch thick planks. Using a paring knife or apple corer to punch out any seeds. (Each slice will look something like a guitar; pear profile with a hole in the belly.) Set pears on a baking sheet lined with parchment paper.
3. In a medium saucepan set over medium heat, whisk together butter, sugar, vanilla and salt until thick and foamy, about 4 minutes. Keep this caramel sauce warm over low heat.
4. Brush each pear plank lightly on both sides with sauce.
5. Spark a medium-hot fire. Clean and oil grates (Or use a ridged griddle pan set over medium heat.) Grill pears, turning once or twice, until golden brown and nicely crisscrossed with grill marks. about 8 minutes.
6. On each of 4 plates fan out 4 pear planks separated by 3 cheese wedges. Warm pears will melt the cheese. Drizzle each with about 1 Tbsp. of the remaining sauce. Serve Immediately.

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