Today was one of those beautiful autumn days full of crunching leaves, the smell of wood stoves and rain. The moon is almost full and my thoughts are turning to simmering soups and hearty casseroles that fill my kitchen with the most comforting aromas. Autumn brings crisp apples and delicious pears just ripe for baking or munching. My friend and I recently got together and shared a meal on a Sunday afternoon and found this recipe for Kaluah Soaked Pears. It turned into a wonderful afternoon of conversation and laughter. We also watched old movies and complained about our kids. By the time the pears were ready, we were done solving the problems of the world, and completed a couple crossword puzzles. Aren't friends the greatest?
Kahlua Soaked Grilled Pears a la Mode
Ingredients
- 2 pears cored and cut into six slices lengthwise.
- 1 cup Kahlua
- ¼ cup rum
- 1 tbsp brown sugar
- 1 large cinnamon stick broken into small pieces
- 6-7 cardamom pods broken
- For serving
- Pecans
- Ice cream of your choice.
- Method
Mix the Kahlua, rum, sugar and spices in a large bowl and place the pear quarters in the bowl. Mix well so the pears are coated with the liquor. Leave it in the fridge for at least two hours, overnight will be great.
Heat a grill to medium high heat and place the pear slices at an angle, so that it gets diagonal grill marks. Grill for about 3-4 minutes per side, the slices will start to brown and the fruit will get soft.
In the meantime, soak the pecans if using, in the same marinade. Place a slightly greased pan on the stove. When the pan is hot add the pecans and heat them through stirring frequently. Remove when the pecans are brown and toasty.
To serve, arrange 2-4 pear slices in a bowl, place a scoop of ice cream, pour some of the marinade over and top with the pecans.
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