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.
Ingredients
- 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
- 4 large ripe pears
- Sweetened whipped cream, for serving (optional)
- 4 individual or 1 large salt slab
Instructions
- 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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