A delightful twist on traditional bread pudding, featuring caramelized fruits and a creamy custard, all grilled to perfection.
Preheat your grill to medium heat.
Ensure the grill is clean to avoid unwanted flavors.
Line a cast iron skillet with aluminum foil, leaving some overhang, and spray with cooking spray.
The foil makes cleanup easier and helps with flipping the dessert.
In a bowl, mix brown sugar, honey, butter, cinnamon, and apricot preserves until smooth. Spread this mixture evenly in the skillet.
Ensure the mixture is evenly spread for consistent caramelization.
Arrange pear slices in a spiral pattern over the caramel base.
Overlap the slices slightly for a beautiful presentation.
In a bowl, beat cream cheese, sugar, cream, lemon juice, lemon zest, egg, and vanilla until smooth. Toss biscuit pieces in this mixture until coated.
Ensure all biscuit pieces are well coated for even cooking.
Spread the biscuit mixture over the fruit layer in the skillet.
Press gently to ensure an even layer.
Place the skillet on the grill over indirect heat, close the lid, and cook for 35 minutes.
Check occasionally to ensure even cooking.
Remove the skillet from the grill and let it cool for 10 minutes. Invert onto a serving plate and remove the foil.
Be careful when inverting to avoid burns.
Sprinkle sliced almonds on top and serve warm.
Pair with ice cream for an extra treat.
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