Pears Grilled in Vanilla Wine Syrup

1. 1

   Start this ahead while you are grilling other courses.

2. 2

   Line bottom of heavy skillet to protect from soot.

3. 3

   Add wine and sugar, slit vanilla bean open lengthwise and scrape out seeds with tip of pairing knife, adding these (and entire vanilla bean) to wine mixture.

4. 4

   Allow mixture to boil on the grill until it becomes reduced to about 1/2 cup and has a slightly syrupy texture.

5. 5

   Set aside until needed.

6. 6

   Procedure for Pears:

7. 7

   With a pairing knife, slice the bottom of each pear half into 1/2 inch thick slices (about 2/3 of the way towards stem, leaving the stem end intact.)

8. 8

   Fan the bear slices slightly to make a flatter grilling surface.

9. 9

   Remove vanilla bean pod from syrup.

10. 10

    Dip each pear half in syrup, place on grill, flesh side down, and grill just until pears are lightly grill-marked.

11. 11

    Turn pears skin-side down and continue grilling until skins are lightly grill-marked.

12. 12

    Remove from heat and set aside.

13. 13

    To serve add half of the remaining wine syrup and stir well to blend.

14. 14

    Spoon a bed of the ricotta mixture on individual serving plates.

15. 15

    Fan a grilled pear half on top of ricotta, drizzle with remaining wine syrup, sprinkle with black pepper and serve.

No additional tips available.