Yield: Serves 4 to 8 people (makes 8 halves)
4 Large ripe pears
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
- 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