Prepare a hot fire in a charcoal grill or preheat a gas or electric grill on high.

In a small bowl, combine the currants, apple juice, and pepper. Allow the currants to marinate until ready to serve.

Peel the pears and cut them in half lengthwise. Use a paring knife or melon baller to remove the core, leaving a gumball-sized-hole. Place in a shallow dish and brush all over with the melted butter.

When ready to grill, brush the grill grate with vegetable oil. Place the pears, cut side up, in a single layer directly over the hot fire. Cook just until grill marks appear, about 3 minutes. Brush with any butter remaining in the dish, then turn and grill until tender but firm, about 3 to 4 minutes.

Serve warm with a little of the apple juice-soaked currants spooned over the top.