4 lg Firm-ripe anjou or Bartlett
3 tb Fresh lime juice
2 tb Granulated sugar
1/3 c Evaporated milk
2 tb light brown sugar; Firmly packed
2 ts Unsalted butter
1/2 ts Vanilla extract
Preheat the grill and the grill topper to medium heat. When ready to cook, spray the rack–off the grill– with nonstick cooking spray. Peel the pears, halve them lengthwise, and core. With a sharp knife, cut a very thin slice from the rounded side of each pear half so it will lie flat on the grill topper. In a medium bowl, toss the pear halves with the lime juice and granulated sugar. Grill the pear halves on the grill topper for 4 minutes. Turn the pears over, drizzle with any remaining lime juice mixture, and grill for 5 minutes or until tender. Meanwhile, in small saucepan, combine the evaporated milk, brown sugar, butter, and vanilla. Cook directly on the grill on the stovetop over medium heat, stirring constantly, until the mixture comes to a gentle boil. Cook until the sauce is smooth and slightly thickened, about 2 minutes. Divide the pears among 4 plates, drizzle with the butterscotch sauce, and serve hot or warm.
makes 4 Servings