Paired Pared Pears

I didn't want ramen noodles tonight, so I asked Kristen to swing by the grocery store on the way home from work.  I had plenty of leftover rub and Bar Americain sauce, plus (at the suggestion of our friend Ashley) we picked up some spices at Penzey's Spices in Carytown.  I ended up remaking the rib eye recipe from a few weeks ago but with two different rubs (one on each side) and a different cut of meat.

But tonight wasn't so much about the meat as it was the pears.

I 've done grilled fruit before in this little experiment, but I think I got it right this time.  I remembered to coat them with canola oil first and put them directly on the grill to get the sear marks.  Plus the wine for tonight goes very well with fruit. 

If you're going to grill fruit, coat them with an oil with little to no flavor, and be sure to use a clean grill.  Fruit is basically sugar and water, and as you heat it the water evaporates and the sugars caramelize, resulting in a very sweet but soft item.  Make sure you pick a fruit that will remain firm enough to withstand the grill heat.  (Yeah, I know I've said all this before...)

Off the record, I don't like the new photo uploader in this blog editor, so I'm being lazy with layout today.



Wow - the fruit and wine was one of the best food/wine pairings I've had.  (It's the Rapidian River Riesling from a few of my past entries.)  It went surprisingly well with the steak and rice too, although I still prefer reds with beef.  I think some time in the near future I'll make a grilled desert plate with just fruit and wine.  =o9