- To make pistachio creme, puree cream cheese, milk, sorghum and pistachios. Freeze overnight.
- When ready to grill, slice the plums and pears in half. With a melon baller, scoop out the pit and pear seeds and create a hollow center.
- In a small bowl, combine butter, sorghum and cardamom. Grill plums and pears, basting with butter-sorghum mixture, until they are soft, about 1 hour.
- Serve with a spoonful of pistachio creme in the center and an additional drizzle of sorghum, if desired.
Tips & Notes
If you don’t have sorghum on hand, you can substitute with honey.