Smoked Oregon Pears on the Arteflame Grill

Introduction

There’s something truly special about grilling locally grown Oregon pears on the Arteflame grill. Slow-smoked and lightly grilled, these pears take on an incredible balance of sweetness and savory, making them a perfect side, appetizer, or dessert with a twist. Using the Arteflame’s flat top cooktop, we can gently caramelize and infuse them with smoky goodness without burning, letting their natural flavors shine. This recipe celebrates simplicity, bold flavor, and the flexibility of live-fire cooking on the Arteflame.

Ingredients

• 4 ripe but firm Oregon pears (Bartlett or Anjou work best), halved and cored
• 2 tbsp unsalted butter, softened
• 1 tsp sea salt
• 1/2 tsp freshly cracked black pepper
• 1/2 tsp smoked paprika (optional)
• Fresh thyme sprigs (for garnish)
• 1/4 cup crumbled blue cheese (optional garnish)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame grill

1. Place three paper napkins in the fire bowl and soak them with vegetable oil.
2. Stack seasoned firewood over the oiled napkins.
3. Light the napkins. Let the fire build for about 20 minutes until the grill is hot and ready to use.

Step 2: Prep the pears

1. Cut the pears in half and remove the cores with a spoon or melon baller.
2. Brush the cut side of each pear half with softened butter.
3. Sprinkle with sea salt, black pepper, and smoked paprika if using.

Step 3: Smoke and grill the pears

1. Place the pear halves cut-side down on the outer edge of the Arteflame flat top grill.
2. Allow them to cook slowly to absorb the gentle smoke and caramelize, about 8–10 minutes.
3. Flip the pears to the skin-side down and slide them closer to the center for another 5–7 minutes, just until lightly seared and tender, but not mushy.

Step 4: Serve and garnish

1. Remove the pears from the grill and plate them warm.
2. Finish with a sprinkle of fresh thyme and crumbled blue cheese if desired.

Tips

• Use firmer pears to prevent them from falling apart during grilling.
• Closer to the center of the Arteflame, the higher the temperature—use this to quickly sear if desired.
• Butter enhances the sweet nuttiness of pears better than oil.
• You can use fruitwood like apple or cherry for more flavor in your smoke.
• If serving as dessert, drizzle lightly with honey or a balsamic reduction.

Variations

1. Honey Walnut Pears: Replace blue cheese with chopped toasted walnuts and drizzle with honey for a sweet nutty finish.
2. Cinnamon Sugar Pears: Sprinkle the pears with cinnamon sugar before grilling for a warm, dessert-inspired version.
3. Prosciutto-Wrapped Pears: Wrap each pear half with a thin slice of prosciutto before grilling for a salty-sweet appetizer.
4. Balsamic Fig Pears: Top grilled pears with a dollop of fig jam and a tangy balsamic glaze.
5. Chili-Lime Pears: Add a squeeze of lime juice and a dust of chili powder before grilling for a tangy, spicy variant.

Best pairings

• Grilled pork chops or smoked brisket
• Sharp cheeses like gorgonzola or manchego
• Autumn-inspired salads with arugula and caramelized nuts
• Dry white wine like Sauvignon Blanc, or a light Pinot Noir

Conclusion

Smoked Oregon pears grilled on the Arteflame deliver a rich, nuanced flavor that plays beautifully between sweet and savory. Whether you’re featuring them as a starter or a charcuterie side, you’ll impress guests with how simple yet elegant a grilled fruit can be. And with the ease of grilling on the Arteflame, cleanup is minimal, and the results are always delicious.