A gentle reminder that tomorrow- August 15th - is the deadline for Monthly Mingle - Grill It event. If you haven’t grilled anything yet, you have another 28 hours to go. Thanks for all the wonderful entries so far and please note that if you haven’t submitted your entry using the entry form, I won’t be able to include it in the round up.
I wanted to end my grilling expedition with a nice dessert; grilled pears have always been a favorite. The initial plan was to soak the pears in rum, but when I opened the liquor cabinet, I got another idea - Kahlua! Kahlua is a coffee-flavored liquor and the label of my bottle also mentioned notes of rum, vanilla and caramel, perfect for dessert isn’t it?
I mixed up some brown sugar, Kahlua, cinnamon and cardamom pods in a bowl and added some dark rum just for kicks and soaked the pear slices in it. The soaking liquid tasted so good, I kept “tasting” it by the spoonful. I was a bit drunk by the time the dessert was done! I just couldn’t get enough of that liquid, so I soaked some pecans in it and toasted them in a pan. Slightly caramelized sweet pecans were super delicious in this dessert!
(There really is no proper recipe, I was eyeballing everything. So adjust the measures to taste.)
Ingredients
- 2 pears cored and cut into six slices lengthwise.
- 1 cup Kahlua
- ¼ cup rum
- 1 tbsp brown sugar
- 1 large cinnamon stick broken into small pieces
- 6-7 cardamom pods broken
- For serving
- Pecans
- Ice cream of your choice. I had coconut ice cream; plain vanilla will be great too!
Method
Mix the Kahlua, rum, sugar and spices in a large bowl and place the pear quarters in the bowl. Mix well so the pears are coated with the liquor. Leave it in the fridge for at least two hours, overnight will be great.
Heat a grill to medium high heat and place the pear slices at an angle, so that it gets diagonal grill marks. Grill for about 3-4 minutes per side, the slices will start to brown and the fruit will get soft.
In the meantime, soak the pecans if using, in the same marinade. Place a slightly greased pan on the stove. When the pan is hot add the pecans and heat them through stirring frequently. Remove when the pecans are brown and toasty.
To serve, arrange 2-4 pear slices in a bowl, place a scoop of ice cream, pour some of the marinade over and top with the pecans.
I really wanted to get some flaming action going with the alcohol, but Siv wasn’t home and I don’t know how to operate the fire extinguisher, maybe next time… 
Wishing a Happy Independence day to all my fellow Indians!!!
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20 Responses to “Kahlua Soaked Grilled Pears a la Mode”
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this is wht i call delicious,,,happy independence day..:-)
Gorgeous post from a gorgeous lady .. :))
:drool: :(Yes):
Looks fantabulous Sig. If you ever decide to open a gourmet restaurant please remember me! I will be your taster :p
Really making the most of the grill aren’t you?
What a fabulous & delicious idea Sig - and lovely presentation too.
Too appealing.. :drool:
OMG it looks really tempting and I am just drooling here. Lovely lovely recipe. I love khalua and the presentation is too good. Happy Independence day. :party:
I have been thinking about grilling each and every day…you will mind terribly if I am a little late? You are the sweetest Sig I know… :(Flower):
Oh, and this recipe looks absolutely smashing - something I will really really love!
Happy Independence Day to you too Siggy…the entry is coming today
looks great, pears & cardamom go very well :(Yes):
Happy Independence day to you as well!
Looks great Sig! its our fav bbq dessert! I made something for grill it, but wouldn’t be able to post it until tomorrow…so I guess I’ll have to pass the deadline
unless u extend it by a day, catering to Anita’s request! 
Hey sig,
Happy Independence Day.
fabulous dessert ! love the grilled pears.
waiting for the event results
oooh…i like it a lot! Yummy!
Amazing flavours! Looks great too:-) Belated Happy Independence Day, and A Happy Rakshabandhan too.
That must have been an explosion of flavors Sig! I love the idea of Kahlua with pear. I have some pineapple at home and am almost tempted to try this but I suspect Pineapple and coffee flavor wouldn’t go together.
i had made something specially for this but pics are not uploaded and i am going crazy with SIL’s marriage
no way i can make it.. 
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lovely dessert….i have never tried fruits paired with drinks….must have tasted great with the coffee liquorish flavor….absolutely loved your pesto- pasta with arugula and yogurt….the yougurt is a nice twist….also the pine nuts add special flavor.
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