Summertime is chef Eva Wong’s favorite season for fruits, and she enjoys using those that require little processing to create a sumptuous dessert. Light cooking, such as grilling, helps summer fruits keep their gorgeous shape and color, making dessert as pretty as it is delicious. These grilled ginger pears pair beautifully with a scoop of ice cream and a drizzle of honey.
SERVES 3–6
3 Bartlett pears
2 tablespoons olive oil
2 tablespoons unsalted butter
4 tablespoons brown sugar
1 teaspoon ginger powder
Vanilla ice cream
Honey to taste
Preheat grill to medium to low heat.
Cut the pears in half lengthwise and remove the core with a melon baller. Coat the pears with the oil. Place the pears cut side down on the hot grill for about 8 minutes, or until the pears are tender. Try not to move the pears around so they can retain the grill marks.
In the meantime, heat the butter, brown sugar, and ginger powder in a pot until melted and combined.
Once the pears are tender, flip over and let the skin side warm for a few minutes. Then brush the butter mixture on each pear. Remove from the grill.
Serve with vanilla ice cream and a drizzle of honey.
Wine Pairing
2021 Monarch Piquenique ‘Road Trip’
Monarch’s Piquenique ‘Road Trip’ is zesty and dry and makes the ginger more pronounced and the honey taste sweeter in Eva Wong’s grilled pear dessert. Per Shore’s suggestion, we served this ice cold, which is a great contrast next to the warm pear.
$29
Recommendation by Anastasia Jermolaewa and Nick Shore, owners of Mischa’s. Mischa’s opened last September on the north side of town and is one of Bozeman’s newest specialty fine-food and natural wine stores. Their wines are organic or low-intervention and the food they offer is carefully curated and every bit delicious. Anastasia Jermolaewa and Nick Shore are intent on delivering exceptional wine from small-scale, independent producers relying on vineyards that are sustainable, organic, or biodynamic. These wines are fermented with native yeasts and have no additives.
