Grilled Pears with Chestnut Honey, Tahini and Oats

I thought I’d found a new one. Something we hadn’t seen before, an undiscovered combination, a pattern in the stars. It turns out, though, I’m not the only astronomer staring up into the night sky, looking for inspiration. Pears and tahini is already a thing! But, I can’t imagine pears, tahini and chestnut honey is, so maybe I will get my badge after all. Let the fire burn nice and hot for this one, so you can develop some distinct charring on the fruit. That slightly bitter edge works so beautifully with the sweetness of the flesh and the rich, woody honey.

Serves 4

Ingredients

25ml (1fl oz) groundnut or sunflower oil, plus extra for brushing
25g (1oz) light brown soft sugar
2 tablespoons runny chestnut honey or your favourite alternative, plus extra to trickle
a pinch of sea salt
75g (2½ oz) porridge oats (oatmeal)
2 large ripe-ish pears
2 tablespoons tahini
4 tablespoons crème fraîche
a few thyme sprigs, leaves picked (optional)

Method

Set a grill down over a hot fire and, when the embers are glowing and the fire’s giving out a good, steady heat, pop a pan on and add the oil, brown sugar, 1 tablespoon of the honey, the salt and the porridge oats (oatmeal). Keep stirring the oats, which will help the sugar and honey melt and stick to the flakes as they get hot. Toast the oats over a medium heat until they are golden in colour and smell sweet and nutty. Leave to cool in the pan while you grill the pears.

Halve the pears. I don’t bother peeling or coring them. Brush them with a little light oil and set them down on the hot grill. Cook the pears for 6–8 minutes on each side, or until they’re taking on some charring from the bars and beginning to soften.

To serve, spoon a few toasted oats into the bottom of a shallow plate or bowl. Place the pear halves on top. Combine the tahini with the crème fraîche and another tablespoon of honey and mix well. Place a dollop of this next to the pears and finish by trickling over a little more honey and scattering over a few thyme leaves, if you have some.

From Outside - By Gill Meller
Published by Quadrille Publishing
Photography by Andrew Montgomery