Grilling concentrates the sugars in stone fruit and adds a faint smokiness that transforms something simple into something special. This dessert is a quiet celebration of seasonal produce, where the natural sweetness of ripe pears is gently enhanced by the direct heat from the BBQ. The subtle char and caramelisation bring depth without overpowering the fruit’s fresh character.

Paired with a dollop of rich mascarpone and a scattering of crunchy pistachios, it strikes a balance between creamy, sweet, and nutty textures. The olive oil adds just a touch of silkiness, helping the fruit grill evenly while keeping the flavours clean and straightforward. It’s a dessert that feels effortless but thoughtful—something you can pull together in minutes using ingredients you’re likely to have on hand or grow yourself.

This recipe embraces the simplicity of fire cooking, relying on good ingredients and straightforward technique rather than fuss. It’s a reminder that BBQ isn’t just about meat and smoke; it’s a versatile tool that brings out the best in whatever you put on it, especially when you work with what’s in season. This is everyday BBQ at its most elegant and accessible.