- 3 anjou pears, halved
- John Henry’s Sugar Maple Rub
- 6 tbsp maple syrup
- 1/4 tsp cinnamon
- 3/4 cup honey yogurt
- 1/2 cup granola
Preheat your Kamado Joe Classic Joe to 375º-400ºF, set up for indirect grilling.
Using a teaspoon, scoop out the seeds inside the pears. On the skin side of the fattest part of the pear, slice off a small amount of the pear to make it sit flat. Place the pears in a Lodge Logic 10” cast iron skillet, cut side up. Season the pears with John Henry’s Sugar Maple Rub.
Whisk together the maple syrup and cinnamon. Pour about 1 tablespoon of the syrup over each half pear, covering the cut surface and filling the cavity where the seeds were. Transfer the skillet to the grill and cook until the pears are tender when pierced with a knife. Cooking time will depend on how ripe your pears are, but expect anywhere from 30-60 minutes.
Remove the pears from the grill. Top with a dollop of yogurt and the granola.