- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 2 Bosc pears, cored and sliced
- 4 glazed doughnuts, split lengthwise
- 8 scoops vanilla ice cream
- Caramel sauce
In bowl, mix sugar and cinnamon; toss in pear slices. Grill over medium, turning once, until browned. Grill doughnut halves, cut side down, until grill marked. Top doughnuts with pear and ice cream; drizzle with caramel.