Geoff Kelty, executive chef of Eddie Merlot’s in Columbus, has been named as Pear Bureau Northwest’s September 2009 chef-of-the-month. He will be recognized in the fresh pear organization’s “Pear Panache” program, which coincides with peak pear season and spotlights creative new uses of Northwest-grown USA Pears.

Pear Bureau Northwest recently held a nationwide search for seven top chefs who demonstrate “flair with the pear.” Kelty is the first chef to be named this season and was chosen for his Grilled Pears Stuffed with Marscapone and Bacon recipe.

Kelty's savory appetizer was selected from hundreds of entries, proving pears plated prior to the meal are just as good as dessert.

“I wanted to present the delicate pear in a fashion similar to many pear desserts, but combined with rich, savory ingredients,” Kelty says. "These grilled Bartlett pears are a sweet yet satisfying appetizer when combined with the creamy mascarpone and saltiness of the bacon.” 

Kelty has worked at Eddie Merlot’s since its inception in 2001. His recipe is included as follows:

Grilled Pears Stuffed with Mascarpone and Bacon

(makes 2 servings)

Pear Halves
1 medium Bartlett pear, cut in half
1 cup granulated sugar
1 cup water
1 cup white wine
Juice of 1/2 lemon
1 vanilla bean, split and scraped

Mascarpone Filling
3/4 cup mascarpone cheese
2 slices bacon, cooked and crumbled (to make 1/4 cup)
1 teaspoon finely chopped chives
1/2 teaspoon salt or to taste
1/4 teaspoon freshly ground black pepper

Combine the sugar, water, white wine, lemon juice and vanilla seeds and bean in a small saucepan. Bring the mixture to a simmer for 5 minutes, or until the sugar has dissolved.

Remove the core from the pear halves with a melon baller and use a small paring knife to remove the stem. Add the pears to the liquid and simmer over low heat until they turn slightly translucent and become tender, about 10 to 12 minutes. Allow the pear halves to cool slightly in the liquid before removing and allowing to drain.

Make the filling by mixing the mascarpone, crumbled bacon, chopped chives, salt and black pepper in a small bowl until the ingredients are well distributed. Set aside.

To grill the pears, lightly coat the grill with vegetable oil and preheat to high, about 400 degrees. When it is hot, place the pears cut side down on the grill for 4 to 6 minutes, or until the flesh is lightly caramelized. Turn the pears over and fill them with about two tablespoons of the mascarpone mixture. Remove the pears from the grill when the mascarpone begins to melt. Serve immediately.

To serve, arrange each pear half on a plate with some of the remaining mascarpone mixture on the side. Garnish with chopped chives. 

Kelty's pear recipe is also featured at www.PearPanache.com.