To make the chocolate sauce, in the top of a double boiler set over simmering water, melt the chocolate and butter. Stir in the brown sugar. Add the half-and-half and cook until the mixture is blended and smooth. Stir in the liqueur. Remove from the heat and cover to keep warm.
Prepare a medium-low fire in the grill.
Grill the pears, cut side down, until tender and grill-marked, about 10 minutes.
To serve, place the pears, cut side up, on dessert plates. Spoon the chocolate sauce over the fruit and sprinkle the nuts on top.
Serves: 4 to 8
NOTE: To toast nuts, place the nuts in a dry skillet and toast, stirring constantly, over medium heat, until golden and fragrant, about 5 minutes. Do not allow the nuts to scorch.
"Pears and chocolate are such a magical combination, it's hard to understand why it is so infrequently encountered. This is a great dessert, although a little on the rich side. Some would say that one pear half per serving is sufficient, but dessert lovers will insist that a whole pear is only fair." Andrea Chesman
Reprinted with permission from ©Andrea Chesman, The New Vegetarian Grill, published by Harvard Common Press click for book review
back to main desert recipes page
chef and cookbook recipes
back to grill page