Monday, 5 December 2011

017 - Brandied Pears

Without wanting to sound like a Weber fan-boy, after I started using their briquettes to BBQ with this year, I haven't used anything else. However, because they maintain their temperatures for so long, it always seems like a waste of charcoal once I've stopped cooking - especially if it was just a quick grilling job. So, this recipe is a really quick dessert that you can throw together after you've cooked your main meal and leave to cook over the remaining heat.

I chose to use pears and brandy but really, you could use any fruit and alcohol combination that you like. Just be sure to choose a fruit that will stand up to the heat and not turn straight to mush :-)

I added the pears to a disposable foil tin, poured in a generous amount of brandy and then sprinkled with some sugar. Then the package was sealed, added to the BBQ and the lid closed. It's a judgement call on whether to place the package over direct or indirect heat, but generally speaking, the longer you've already used the coals then the more likely that you'll be ok to place the fruit directly over them.

After you've finished eating your other BBQ goodness, the parcel will have been steaming for a good while, the sugar will have dissolved into the alcohol and been absorbed into the fruit, making it deliciously soft. Great served with some whipped cream :-)


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