Winter Grilled Belgian Roquefort Pears

Introduction

Grilling fruit brings out incredible depths of flavor, and when combined with creamy Belgian Roquefort, you get a sweet and savory delight that melts in your mouth. Using the Arteflame grill, we achieve a flawless caramelization on pears while the cheese melts perfectly over them. This simple yet elegant dish is perfect for winter gatherings or as a unique appetizer to impress your guests.

Ingredients

• 2 ripe but firm pears, halved and cored
• 2 tbsp unsalted butter, melted
• 4 oz Belgian Roquefort cheese
• 1 tbsp honey
• 1/4 cup crushed walnuts
• 1/2 tsp cinnamon

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the grill.
3. Stack firewood on top of the napkins and light them.
4. Allow the Arteflame grill to heat up for about 20 minutes.

Step 2: Prepare the Pears

1. Cut the pears in half and remove the cores.
2. Brush the cut sides with melted butter.

Step 3: Grill the Pears

1. Place the pears cut-side down on the Arteflame flat cooktop, close to the center for a higher temperature.
2. Let them cook undisturbed for about 5 minutes until caramelized.
3. Flip the pears and move them slightly outward to a cooler temperature zone.

Step 4: Add the Roquefort

1. Top each pear half with Belgian Roquefort cheese.
2. Sprinkle with cinnamon and let the cheese melt for 2-3 minutes.

Step 5: Garnish and Serve

1. Drizzle honey over the pears.
2. Sprinkle crushed walnuts for added texture.
3. Serve warm and enjoy!

Tips

• Use slightly under-ripe pears to prevent them from becoming too soft on the grill.
• If you prefer a smokier flavor, move the pears closer to the firewood for a light char.
• Adjust sweetness with more or less honey based on preference.

Variations

1. Spiced Pears: Add a dash of nutmeg and clove for a warm, holiday flavor.
2. Balsamic Glaze: Instead of honey, use a balsamic reduction for a tangy twist.
3. Prosciutto Wrapped: Wrap the pears in thin slices of prosciutto before grilling for a salty contrast.
4. Cranberry Walnut: Add dried cranberries for a tart balance to the creamy cheese.
5. Maple & Pecan: Swap honey for maple syrup and use pecans instead of walnuts for a richer aroma.

Conclusion

Grilling pears on the Arteflame brings out their natural sugars, creating a caramelized exterior while maintaining their juicy texture. Topped with Belgian Roquefort and a drizzle of honey, this dish is an elegant combination of sweet and savory, perfect for winter gatherings.

Best Pairings

• A crisp white wine like Sauvignon Blanc
• Fresh arugula salad with balsamic dressing
• Grilled baguette slices for extra crunch
• Toasted nuts and dried fruits on the side