Pears and cranberries are an inspired combination in flavor (fragrant and milky versus tart and sharp), texture (velvet smoothness versus turgid pop), and color (creamy pale versus eye-popping scarlet). Adding a confetti of blackened flecks from the grill only increases the delight.
Prep: About 10 minutes
Grill: 6 to 9 minutes.
BBQ TOOLS AND EQUIPMENT
– Long-handled spatula
– Grill screen.
Gas: Direct heat, medium-high (400° to 450°F)
Clean, oiled grate
Charcoal: Direct heat, light ash
Clean, oiled grate on medium setting.
INGREDIENTS (MAKES 12 TO 14 SERVINGS)
Oil for coating grill screen
4 Bartlett pears or 12 Seckel pears
2 teaspoons vegetable oil
1 pound cranberries, fresh or frozen
11/3 cups sugar, plus more if needed
1 teaspoon vanilla vinegar (or 1 teaspoon red wine vinegar and 1/4 teaspoon vanilla extract).
1. Heat the grill as directed. Oil the grill screen and put it on the grill.
2. Peel the pears, cut in half lengthwise, and remove the core with a small melon baller. If using Bartlett pears, cut each pear half in half again lengthwise. Toss the pears in a medium bowl with the 2 teaspoons oil until evenly coated.
3. Put the pears on the oiled grill screen; cover and cook until the pears are browned and barely tender, about 3 minutes per side (6 minutes total for Seckel pears, 9 minutes total for Bartlett pears).
4. Cut the pears into bite-size chunks; set aside.
5. Combine the cranberries and sugar in a large saucepan and cook, covered, over medium heat until the cranberries burst, about 4 minutes, stirring as needed. Taste for sweetness and add a little more sugar, if needed. Add the pears and simmer for a minute more. Stir in the vanilla vinegar. Serve warm or at room temperature.