2014 “Topping the Texas Grill” Recipe: Pear

Ethné and Philippe de Vienne—owners of Spice Trekkers, an e-commerce site for spices and teas that they procure from around the world—share with us one of the most coveted desserts from their catering days.

Cumin Grilled Pear with Stilton and Caramelized Pecans

Serves 6


  • 3 firm pears
  • 3 teaspoon cumin, seeds
  • 1 teaspoon vegetable oil
  • 2 tablespoon honey
  • 6 wedges of Stilton
  • 3/4 cup pecans
  • 3 tablespoon sugar

Preheat the grill to medium heat.

On the stove, heat a non-stick pan to medium-high heat. Add pecans and stir with a wooden spoon until nearly toasted. Add sugar to pan and stir until caramelized. Pour toasted nuts on an oiled baking sheet and set aside.

Cut pears in two and remove core. Brush with vegetable oil and sprinkle cut side of the pears with the cumin seeds. Once the grill is the correct temperature, place pears cut side down and grill for 3-4 minutes. When fruit is nearly done, brush each pear with honey and grill 2 minutes more. Remove from grill and place on clean plate, drizzle remaining honey over the top. Serve hot with Stilton and candied pecans.

Did You Know?

Many people know Stilton is a type of blue cheese, but did you know that Stilton has its own trademarked certification? There are only six dairies in the world certified to produce Stilton cheese.

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