Cut the pear into 4 to 6 thick lengthwise slices. Use the tip of a knife to remove the seeds.
If the pear is very hard, simmer the slices in water for a few minutes or until you can pierce the thickest part with the tip of a sharp knife without much resistance. Drain them thoroughly.
Grease a ridged griddle pan or skillet with nonstick cooking spray and heat it on the stove.
Add the pear slices with tongs. Let them cook for a couple of minutes, then turn them and cook the other side.
Rotate the slices 90 degrees and continue cooking if you want a crisscross pattern. Skip this step if you prefer straight griddle marks.
When the marks are dark and the pears are tender when pierced, remove them from the pan. Serve the pears warm with ice cream or whipped cream. Let them cool for a salad, cheese plate, oatmeal or granola parfait.
