Instructions: Prepare a very hot barbecue fire, or at the broiler to 550 degrees F.

Cut each squab in half; brush halves with olive oil and season with salt and pepper. Grill skin side down for 1 1/2 to 2 minutes, or until skin is crisp but meat is still tender and juicy. Turn squabs and grill 30 seconds longer. When birds are ready to turn, place pear halves on grill (or under the broiler) and heat through, turning once.

These birds are wonderful served on a bed of Napa cabbage sauteed with bacon, sliced onions and red wine vinegar.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.