Ginger Smoked Pears Recipe

Nothing better to finish your smoking session than these Ginger Smoked Pears. Serve warm, with whipped cream spooned over them.


4 Large ripe pears

½ Lemon

5 Tablespoons butter, at room temperature

5 Tablespoons brown sugar

5 Tablespoons gingersnap cookie crumbs

2 Tablespoons minced candied ginger

½ Teaspoon grated lemon zest

½ Teaspoon ground cinnamon

1 Tablespoon rum

Whipped cream for serving

Bradley Flavor Bisquettes – Oak


Cut each pear in half lengthwise. Core the pear halves using a melon baller or small spoon. Rub the cut sides with the lemon to prevent browning.

Beat the butter and brown sugar in a mixing bowl with a wooden spoon. Beat in the gingersnap crumbs, candied ginger, lemon zest, cinnamon, and rum. Spoon the mixture into the pear cavities.

Set up your Bradley Smoker and preheat to 250°F. (I like to smoke the pears with Oak Flavor Bisquettes.

Arrange the filled pear halves on the wire grates. Smoke the pears until nicely browned and soft on the sides, 1 to 1½ hours. Serve the pears warm, with whipped cream spooned over them.

Recipe by: Steven Raichlen

Photo courtesy of Richard Dallett


Oak Wood Bisquettes

The most versatile wood of them all is Oak. Pairs especially well with poultry, beef, pork, lamb, and game.

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