Steven Raichlen shares his recipe for gingersnap stuffed pears grilled with a salt slab on the Big Green Egg.
Set the EGG for indirect cooking with a convEGGtor at 400°F/204°C.
Preheat the salt slabs according to the manufacturer’s instructions. Note: heat the salt slabs gradually to avoid cracking.
Place the cookies, sugar, lemon zest, and cinnamon in a food processor and grind to coarse crumbs. Grind in the butter.
Cut each pear in half lengthwise and remove the seeds and core. Spoon the filling into the hollowed pears.
Place 2 pear halves on each heated salt slabs. Cook 10-15 minutes or until the pears are browned and soft.
Serve the pears on the salt slabs with sweetened whipped cream.
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