Recipe - Grilled Peaches With Raspberry Puree

4 lg Firmripe anjou or Bartlett
pears
3 tablespoon Fresh lime juice
2 tablespoon Granulated sugar
1/3 cup Evaporated milk
2 tablespoon Firmly packed light brown
sugar
2 teaspoon Unsalted butter
One half teaspoon Vanilla extract

Preheat the grill and the grill topper to medium heat. When ready to cook,
spray the rackoff the grill with nonstick cooking spray.

Peel the pears, halve them lengthwise, and core. With a sharp knife, cut a
very thin slice from the rounded side of each pear half so it will lie flat
on the grill topper. In a medium bowl, toss the pear halves with the lime
juice and granulated sugar.

Grill the pear halves on the grill topper for 4 minutes. Turn the pears
over, drizzle with any remaining lime juice mixture, and grill for 5
minutes or until tender.

Meanwhile, in small saucepan, combine the eveaporated milk, brown sugar,
butter, and vanilla. Cook directly on the grill ont he stovetop over medium
heat, stirring constantly, until the mixture comes to a gentle boil. Cook
until the sauce is smootha nd slightly thickened, about 2 minutes. Divide
the pears among 4 plates, drizzle with the butterscotch sauce, and serve
hot or warm.

Recipe by: Unknown Cookbook Posted to MCRecipe Digest V1 #683 by
L979@aol.com on Jul 21, 1997