YOU'LL NEED: 1 lightly oiled
aluminum foil pan large enough to hold 6 pears;
1 cup wood chips (preferably apple, pear, cherry, or
maple), soaked for 1 hour in cold water to cover, then drain
6 large ripe pears ? lemon
5 tablespoons butter, at room temperature 5 tablespoons brown sugar
5 tablespoons graham cracker crumbs or ground hazelnuts
? tsp. grated lemon peel
? tsp. ground cinnamon
? tsp. grated nutmeg
? tsp. ground cloves
1 tablespoon rum
1/tsp. vanilla
1. Cut a thin slice off the bottom and remove the top from each pear Discard the bottom slices and set the tops aside. Core the pears, using a melon baller. Rub the cut bottoms and tops with the cut side of the lemon to prevent browning. Squeeze a few drops of juice into the cavities.
2. Prepare the filling. Beat the butter and brown sugar in a bowl with a wooden spoon. Beat the graham crumbs, lemon zest, cinnamon, nutmeg, cloves, rum and vanilla. Spoon the butter mixture into the pears and loosely place the caps on top.. Arrange the pears in the lightly greased aluminum pan. The recipe can be prepared up to this stage several hours ahead.
Set up the grill for indirect grill to medium. If using a gas grill place the wood chips in the smoker box or in the smoker pouch and heat on high until you see smoke, then reduce the heat to medium.
4. When ready to cook, place the pan with the pears in the center of the hot grate, away from the heat. If using a charcoal grill, toss the wood chips on the coals. Cover the grill and smoke roast the pears until nicely brown and soft on the sides, 40 minutes to one hour. Serve at once.
Kay?s note: If you have trouble coring the pears, you can cut the pears in half lengthwise, core them then set them in the pan skin side down and put the filling on the cut side. The cooking time would only be about 20-30 minutes.
Also the pears are delicious served with a bit of vanilla ice cream on top!