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Grilled Pears with Balsamic Reduction

50 min
10 min prep
40 min cook

Serves 8

Ingredients

  • 4 Large Asian pears, cored and quartered
  • 1 tbsp Olive oil
  • 1 cup Balsamic vinegar
  • 1 pt Blackberries
  • 2 tbsp Lemons, juiced

Instructions

  1. Preheat grill to medium-high.
  2. Coat pears with lemon juice and olive oil, then set aside.
  3. Place vinegar in a small saucepan, and reduce until thick enough to coat the back of a spoon, 30-40 minutes.
  4. Place pears on grill, and cook until fork tender; place on a platter with blackberries, and drizzle with balsamic reduction.

Nutrition

24gCarbs
2gFat
1gProtein

Nutrition Facts

8 servings

  • Amount Per Serving
    Calories120
  • % Daily Value*
  • Total Fat
    • 2g
    • 3%
  • Saturated Fat
    • 0g
  • Trans Fat
    • 0g
  • Cholesterol
    • 0mg
  • Sodium
    • 10mg
  • Total Carbohydrate
    • 24g
    • 8%
  • Dietary Fiber
    • 7g
  • Sugars
    • 16g
  • Protein
    • 1g
  • Vitamin C
    • 25%
  • Calcium
    • 2%
  • Iron
    • 2%
  • Vitamin A
    • 2%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Disclaimer

This information is provided for educational purposes only, and the values are estimates.

We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes.

Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.

Consult a healthcare provider for nutritional guidance specific to your needs.

Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.