Salt Slab-Grilled Pears with Gingersnap Cookies and Cream

Steven Raichlen shares his recipe for gingersnap stuffed pears grilled with a salt slab on the Big Green Egg.



  • 1 1/2 cups (360 ml) gingersnap cookies, crumbled 
  • 1/4 cups (60 ml) sugar 
  • 1/2 teaspoons (2.5 ml) grated lemon zest 
  • 1/2 teaspoons (2.5 ml) ground cinnamon 
  • 8 tablespoons (120 ml) unsalted butter, in 8 pieces 
  • large ripe pears 
  •  Sweetened whipped cream, for serving (optional) 
  • individual or 1 large salt slab 


Step 1

Set the EGG for indirect cooking with a convEGGtor at 400°F/204°C.

Step 2

Preheat the salt slabs according to the manufacturer’s instructions. Note: heat the salt slabs gradually to avoid cracking.

Step 3

Place the cookies, sugar, lemon zest, and cinnamon in a food processor and grind to coarse crumbs. Grind in the butter.

Step 4

Cut each pear in half lengthwise and remove the seeds and core. Spoon the filling into the hollowed pears.

Step 5

Place 2 pear halves on each heated salt slabs. Cook 10-15 minutes or until the pears are browned and soft.

Step 6

Serve the pears on the salt slabs with sweetened whipped cream.

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