Grilled Pears with Dill Mayonnaise
Spring appears to be committedly here now and I get the fever for all things fruit. These Bartlett pears were looking pretty and almost ripe at the produce section of the super market and all I could think was about grilling something.
That something would be pears. Grilled pears are great on their own since the cooking process brings out their sweetness. But wouldn’t a chilled dill mayo just totally balance out the sweet and give that perfect combination of creamy, piquant and just an all over yum? Totally. This is what I was going for.
I pulled out my grilling pan, cut up the pears and off I went to make my dish. The dill mayo required almost no time to make and just adding a bit of this and that was all it took to complete the meal.
- 2 tablespoons Vegenaise or non-dairy mayonnaise
- 2 teaspoons coconut yogurt or any non-dairy yogurt
- 1 teaspoon apple cider vinegar (divided)
- 1 teaspoon chopped dill
- salt and pepper to taste
- ⅛ teaspoon agave (optional)
- 2 Bartlett pears not fully ripe (washed and dried)
- In a small bowl combine Vegenaise and yogurt.
- Add half of the cider vinegar and chopped dill and mix
- Add remaining cider vinegar, agave (optional)
- Add salt and pepper to taste
- Cover bowl and chill for at least 20 minutes before using
- Cut pears into thin slices (about an ⅛ of an inch)
- Grease grill pan and heat over medium heat
- Add pear slices and cook 1 to 2 minutes until grill marks appear on down side
- Gently turn pears over with thongs or spatula
- Cook 1 to 2 minutes or until grill marks appear
- Turn heat off and gently place grilled pears on board or plate
- Let pears cool completely
- Spoon chilled dill mayonnaise on top of each pear and garnish with more dill (optional)
- Serve immediately