• Preheat a grill for indirect cooking or a smoker to 275 degrees F (135 degrees C).

  Tip: As this is a dessert, it can easily be placed in a barbecue after you have taken the main course out to use the residual heat while eating.

Ricotta Stuffing

• Combine the ricotta cheese, brown sugar, honey, walnuts, and lemon zest in a bowl.
• Once well combined, put aside until needed.

Maple Whiskey Glaze

• Combine the maple syrup and whiskey in a bowl.

Crumble Topping

• Place the biscuits in a ziplock bag and crush until crumbed.

To Cook

• Clean the pears then slice in half longways and remove the seeds with a spoon to create a dint.
• Place the pears in the baking dish flat side down and brush with the Maple Whiskey Glaze. Turn the pears over and brush the other side with the glaze.
• Place a large spoonful of the ricotta filling in each pear so as to use up all the filling across the eight pear halves.
• Sprinkle the crushed biscuits over the pear filling, then drizzle with the additional maple syrup.
• Place the pear-filled baking dish in the preheated barbecue and cook until soft. Depending on the size and firmness of the pear, this can take 30 to 60 minutes.

  Tip: the softness of the pears can be checked by inserting a skewer and feeling the resistance.