Ingredients
6 ounces mascarpone cheese1 cup crushed gingersnap cookies (about 20), divided1/2 teaspoon grated lemon zest2 ripe medium pears, halved and coredHot caramel ice cream topping, optional
Preparation
In a small bowl, combine mascarpone, 3/4 cup crushed cookies and lemon zest; refrigerate until serving. Place pears, cut side down, on a greased grill rack. Grill, uncovered, over medium heat or broil 4 in. from heat 5-7 minutes or until pears are tender and begin to caramelize. Cool slightly.
Spoon cheese mixture over pears. Sprinkle with remaining crushed cookies. If desired, drizzle with caramel topping.
