Let the King of the Grill put his feet up this weekend—on Father’s Day, treat your Dad to these tasty grilled pears! This recipe was created by Geoff Kelty, executive chef of Eddie Merlot’s in Columbus, Ohio, for the Pear Panache program. Combined with creamy mascarpone and salty bacon, these grilled pears make for a sweet, satisfying appetizer.

Ingredients

Pear Halves
1 medium Bartlett pear, cut in half
1 cup granulated sugar
1 cup water
1 cup white wine
Juice  of 1/2 lemon
1 vanilla bean, split and scraped

Mascarpone Filling
3/4 cup mascarpone cheese
2 slices bacon, cooked and crumbled (to make 1/4 cup)
1 teaspoon finely chopped chives
1/2 teaspoon salt or to taste
1/4 teaspoon freshly ground black pepper

Directions

Combine the sugar, water, white wine, lemon juice and vanilla seeds and bean in a small saucepan. Bring the mixture to a simmer for 5 minutes, or until the sugar has dissolved.
Remove the core from the pear halves with a melon baller and use a small paring knife to remove the stem. Add the pears to the liquid and simmer over low heat until they turn slightly translucent and become tender, about 10 to 12 minutes. Allow the pear halves to cool slightly in the liquid before removing and allowing to drain.
Make the filling by mixing the mascarpone, crumbled bacon, chopped chives, salt and black pepper in a small bowl until the ingredients are well distributed. Set aside.

To grill the pears, lightly coat the grill with vegetable oil and preheat to high, about 400 degrees.  When it is hot, place the pears cut side down on the grill for 4 to 6 minutes, or until the flesh is lightly caramelized. Turn the pears over and fill them with about two tablespoons of the mascarpone mixture. Remove the pears from the grill when the mascarpone begins to melt. Serve immediately.
To serve, arrange each pear half on a plate with some of the remaining mascarpone mixture on the side. Garnish with chopped chives.

yield: Makes 2 servings