At a glance
Halve and core ripe but firm pears, brush them with honey ginger butter and smoke them cut side up at 250°F for 45 minutes to 1 hour, until tender but still holding their shape. Serve them warm with vanilla ice cream, or with blue cheese, walnuts and arugula as a savory starter.
Smoked pears are elegant, simple and versatile. Gentle smoke and a honey ginger butter bring out the pears' floral sweetness, and they work equally well as a warm dessert with ice cream or as a starter with salty blue cheese and toasted walnuts. They are perfect for fall barbecues and holiday menus.
Choosing pears
Use pears that are ripe and fragrant but still firm. Bosc pears are the best choice, as their dense flesh holds its shape. Anjou and Bartlett pears work too, but they soften faster. If your pears are very firm, add 15 minutes to the cooking time.
Sweet or savory
For dessert, serve them warm with vanilla ice cream or mascarpone and the pan juices. For a starter, top them with crumbled blue cheese or smoked goat cheese, toasted walnuts and a drizzle of balsamic over a few leaves of arugula.
Recipe
Smoked Pears
- Prep
- 10 min
- Cook
- 1 hr
- Total
- 1 hr 10 min
- Makes
- 4 to 6 servings
- Smoker 250°F (121°C)
- About 45 minutes to 1 hour
- Done when tender but holding their shape
Ingredients
Pears
- 4 ripe but firm pears, such as Bosc or Anjou
- 3 tbsp butter, melted
- 2 tbsp honey
- 1/2 tsp ground ginger
- 1/4 tsp ground cinnamon
- Pinch of salt
To serve, sweet
- Vanilla ice cream or mascarpone
To serve, savory
- 2 oz (55 g) crumbled blue cheese or goat cheese
- 1/4 cup toasted walnuts
- Arugula and a drizzle of balsamic
Equipment
- Smoker
- Melon baller or teaspoon
- Foil tray or cast iron pan
Method
- Halve the pears lengthwise and scoop out the cores with a melon baller or spoon.
- Mix the melted butter, honey, ginger, cinnamon and salt.
- Arrange the pears cut side up in a foil tray or pan and brush generously with the honey butter.
- Heat the smoker to 250°F (121°C) with apple, cherry or pecan.
- Smoke for 45 minutes to 1 hour, basting once, until tender when pierced but still holding their shape.
- Serve warm with ice cream for dessert, or with blue cheese, walnuts and arugula as a starter.
Notes
- Bosc pears hold their shape best. Very ripe, soft pears collapse.
- Smoked pears keep for 3 days in the fridge and are good chopped into salads.
Serving ideas
- Alongside pork, such as pork belly or pork collar.
- Sliced onto a cheese board.
- Chopped into oatmeal or yogurt for breakfast.
For more smoked fruit, try our smoked apples, peaches and figs.
Frequently asked questions
How long do you smoke pears?
About 45 minutes to 1 hour at 250°F.
Do I need to peel pears before smoking?
No. The skin helps them hold their shape.
What wood is best for pears?
Mild fruit woods such as apple and cherry, or pecan.