Grilled Pear and Blueberry Dessert Packets

Serves: 4


4 firm, ripe pears

2 Tbsp Flying Olive Lemon or Butter Extra Virgin Olive Oil

4 Tbsp Flying Olive Blueberry, Cranberry Pear, or Pomegranate-Quince Balsamic Vinegar (I'm sure there are many more possiblities you can use!)

1 ΒΌ cup fresh blueberries

4 Tbsp light brown sugar

Freshly ground black pepper, optional

Whipped cream, whipped topping, or ice cream, if desired


Heat a grill to medium hot or pre-heat the oven to 375 degrees.

Peel the pears thinly.  Cut them in half, lengthwise. Scoop out the core from each half, using a sharp kitchen knife and a teaspoon. Brush the pears with the Flying Olive Balsamic Vinegar of Choice to prevent them from discoloring as soon as each half is cored.

Cut 4 squares of heavy-duty aluminum foil, large enough to wrap two pears. Brush the Flying Olive Extra Virgin of Choice on the aluminum foil. Place two pear halves on each piece, cut side up. Gather the foil up around the edges of the pears to hold them as level as possible.

Mix the blueberries and sugar together. Spoon them over the pears. Sprinkle, if desired, with black pepper. Seal the edges of the foil over the pears and cook on the grill or in the oven for about 20-25 minutes.

Remove the pears from the foil. Place on a plate. Top with whipped cream, ice cream, or whipped topping, if desired. Drizzle with the blueberries and sauce.

Submitted by Barb L.