One of my favourites I make every summer is BBQ Pears. I don't have the measurements handy, but you can tailor it to taste so here's the gist.Ingredients:
Pears (3 or 4 is usually more than enough for 4 people, do 2 for 2 people)
Blue cheese (pre-crumbled is easier, but you can get a smaller wedge and be fine)
Ham (can get one of the nuggets or just a ham slice or two)
Nuts (mixed nuts is best, peanuts, almonds, walnuts, etc)
The last four ingedients will be used as a stuffing, so make enough to fit into each pear halve with some of the center scooped out. It can be prepared a little earlier and put in the fridge for when you're ready to BBQ. Chop up each into small pieces (not too fine, you still want it a little chunky rather than it being blended) and add together with about 1/3 cheese, 1/3 ham, 1/3 green onion and nuts. You can have less blue cheese and more nuts, or more ham, or whatever, but I find that works best.
Once you're ready to BBQ, halve the pears, then scoop out some of the center of each. You'll need to remove at least enough to take out the core but only so much as to fit the stuffing you want to have in each half. I have the stuffing coming out of the top a bit, but not so much it's falling out before it cooks and melts together.
Make space on the BBQ to fit them all together, on a section with low heat. Put them on pear-side down and cook for 2 minutes. While they're cooking get a piece of tin foil big enough to cover all the pears and fold down the edges to create a bit of a lid. After the pears have been on for 2 minutes, cover them with the foil and let cook for 3 more minutes.
You can adjust the cooking time for your BBQ, but the pear meat should be starting to soften a little but not overcook.Pairings:
This goes great with steaks in particular (bacon wrapped filet mignon is a favourite), and I use it instead of potatoes or rice. You can have it alongside those as well, but a light salad on the side is plenty to go with whatever meat you've chosen. I find most people will eat one half and be good, but if you really love them like I do, have an extra half or two for seconds.
I've also made this as an salad itself, slicing up the pear to go with the stuffing mixture. I usually use spinach or arugula/mixed greens. There are lots of options for pear/blue cheese dressings, so you can use one of those and cut back on the blue cheese you add to the stuffing but I like to still have some crumbled in with the ham/nuts/green onions.
However you eat it, you can match up your wine with the rest of the meal (red for steaks). I'm a beer guy though, so pick a citrusy beer like a heifeweizen wheat ale, maybe a Hoegaarden
if you go that route.