- 3 cups (720 ml) apple wood smoking chips, divided (soak 2 cups in water for 1 hour)
- 3 tbsp (45 ml) unsalted butter, room temperature
- 12 gingersnap cookies, crushed
- 2 tbsp (30 ml) brown sugar
- 2 tsp (10 ml) lemon zest
- ½ tsp (2.5 ml) cinnamon
- ½ tsp (2.5 ml) nutmeg
- ½ tsp (2.5 ml) ground cloves
- 1 tbsp (15 ml) orange liqueur
- 1 vanilla bean, scraped
- 6 firm fleshed Bartlett pears
- 1 lemon, cut into wedges
- 1 cup (240 ml) white sugar
- 1 cup (240 ml) cold 35 per cent cream
- splash of orange liqueur
- ½ vanilla bean, scraped
- 1 tbsp (15 ml) icing sugar
- orange zest
- Prepare barbecue for indirect heat by preheating only one side of the grill to 400F (205C).
- Place a large stainless steel bowl in the freezer and allow to chill for 15-20 minutes to prepare for the whipped cream.
- To build a smoke pouch, drain 2 cups (480 ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil.
- Place 1 cup (240 ml) of dry wood chips on top. Mix them together.
- Close the foil around the chips to make a sealed foil package.
- Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the pears.
- Place smoke pouch directly onto heat source on the barbecue.
- To make the stuffing, combine butter with crushed gingersnap cookies in a bowl. Add brown sugar, lemon zest, cinnamon, nutmeg, cloves, orange liqueur and vanilla seeds and mix.
- Peel pears. Slice a bit off of the bottom of the pears so that they stand up on a plate.
- Remove tops and core pears using a melon baller.
- Rub the pears with lemon wedges to stop discoloring. Roll in white sugar.
- Blow torch all sides of the pears until sugar caramelizes and turns a golden colour. (If you don’t have a blow torch, place sugared pears on hot side of grill for 1-2 minutes, turning periodically to achieve grill marks. Remove pears from grill.)
- Spoon stuffing into the centre of the pears.
- Once barbecue is smoking, lower the heated side of the grill to 220F (105C).
- Place pears on a perforated baking sheet on the unheated side of the grill.
- Smoke the pears over indirect heat for approximately 30 minutes.
- Remove from heat.
- Pour cold, heavy cream in the chilled bowl along with the orange liqueur and vanilla seeds. Gradually add icing sugar while whipping. Continue whipping until stiff peaks form.
- Plate pears topped with whipped cream and sprinkle with orange zest.
Note: Cooking times and temperatures will vary depending on the size and type of your barbecue.