Grilled Pears With Blue Cheese And Toasted Hazelnuts

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   ["Prepare a medium-hot fire in a gas or charcoal grill or a grill pan over medium-high heat. Meanwhile, halve the pears, and brush a little oil over the cut sides.", "When the grill is hot, put the pears cut side down on the grill. Let cook undisturbed for at least 2 minutes; then peek at one and check the browning (if it sticks, it means it hasn't browned enough). Cook until the pears have nice dark grill marks, 1 to 2 minutes longer. Then flip them over and cook just until heated through and softened slightly, about 4 minutes longer. Remove the pears from the grill and set aside.", "Put the vinegar in a small saucepan over medium-high heat and bring to a rapid simmer. Cook until it has reduced to about half its original volume and has become noticeably thicker, 3 to 5 minutes. Remove from the heat and let cool slightly.", "Divide the cheese among the pears, mounding it slightly in the fruit's cavity. Sprinkle the hazelnuts and basil over the cheese.", "To finish, drizzle with the reduced vinegar and a bit more of the olive oil.", "Tip: To toast hazelnuts, spread them evenly on a rimmed baking sheet and broil, shaking the pan frequently, until toasted and fragrant, about 5 minutes. (They toast from the inside out, so let your nose guide you rather than your eyes.) Remove the skins by putting the nuts on a clean kitchen towel, gathering the corners to make a bundle, and rubbing the bundle against the palm of your hand.

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   Note: Though it can be hard to find, Pedro Ximenez sherry vinegar would be spectacular here. It has a lovely fruity quality that's a little brighter than balsamic but reduces to the same lovely syrupy consistency."]

* Per serving · 4 servings · Values may vary.