Grilled Plums and Pears with Sorghum-Pistachio Creme
Make grilled plums and pears a bit fancier with a light pistachio creme.
Makes: 4-6 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 9 hours 20 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 9 hours 20 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Ingredients
Grilled Plums and Pears
- 4-6 plums and pears
- 2 tablespoons butter, melted
- 2 tablespoons sorghum, plus additional for garnish
- ½ teaspoon cardamom, ground
Pistachio Creme
- 4 ounces ⅓-less-fat cream cheese
- ½ cup milk
- ⅓ cup sorghum
- ½ cup pistachios, shelled
Instructions
- 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.
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