Columbus Chef Earns National Pear Recognition

As pears reach their peak season in the Northwest Region of the United States, they will be at their best. A national competition called Pear Panache recognizes seven chefs’ innovation and creativity with using the pear in recipes. For the first time, a Columbus chef has won an honor for his recipe. Geoff Kelty of Eddie Merlot’s is the first honoree for the month of September for his pear-centric appetizer, Grilled Pears Stuffed with Mascarpone and Bacon. ”I wanted to present the delicate pear in a fashion similar to many pear desserts, but combined with rich, savory ingredients,” Kelty said. These grilled Bartlett pears are a sweet, yet satisfying, appetizer when combined with the creamy mascarpone and saltiness of the bacon.” A new chef and pear recipe will be featured on www.PearPanache.com each month through March 2010. Read on to see the winning recipe!

Grilled Pears Stuffed with Mascarpone and Bacon

Makes 2 servings

Pear Halves

1 medium Bartlett pear, cut in half

1 cup granulated sugar

1 cup water

1 cup white wine

Juice of 1/2 lemon

1 vanilla bean, split and scraped

Mascarpone Filling

3/4 cup mascarpone cheese

2 slices bacon, cooked and crumbled (to make 1/4 cup)

1 teaspoon finely chopped chives

1/2 teaspoon salt or to taste

1/4 teaspoon freshly ground black pepper

Combine the sugar, water, white wine, lemon juice and vanilla seeds and bean in a small saucepan. Bring the mixture to a simmer for 5 minutes, or until the sugar has dissolved.

Remove the core from the pear halves with a melon baller and use a small paring knife to remove the stem. Add the pears to the liquid and simmer over low heat until they turn slightly translucent and become tender, about 10 to 12 minutes. Allow the pear halves to cool slightly in the liquid before removing and allowing to drain.

Make the filling by mixing the mascarpone, crumbled bacon, chopped chives, salt and black pepper in a small bowl until the ingredients are well distributed. Set aside.

To grill the pears, lightly coat the grill with vegetable oil and preheat to high, about 400 degrees. When it is hot, place the pears cut side down on the grill for 4 to 6 minutes, or until the flesh is lightly caramelized. Turn the pears over and fill them with about two tablespoons of the mascarpone mixture. Remove the pears from the grill when the mascarpone begins to melt. Serve immediately.

To serve, arrange each pear half on a plate with some of the remaining mascarpone mixture on the side. Garnish with chopped chives.