Caramelized Roasted Pears
These roasted pears with honey and balsamic are one of my favorite simple desserts, loved by hundreds of readers over the years.
- 2 pears (large and slightly underripe, Note 1 )
- 2 teaspoons unsalted butter
- 3 tablespoons balsamic vinegar (good quality )
- 4 teaspoons runny honey (or more to taste)
- Preheat the oven to 400°F/ 200°C.
- Cut pears: Halve and core the pears. Don't peel them.2 pears
- Melt butter in the skillet or ovenproof pan.2 teaspoons unsalted butter
- Cook on the stove: Add the pears, the cut side facing down, and saute them for two minutes on the stove.
- Roast pears: Place the pan in the oven and roast the pears for 20 minutes.
- Flip the pear halves and drizzle the balsamic vinegar on the pears. Continue roasting for a further 5 minutes.3 tablespoons balsamic vinegar
- Drizzle pears: Remove the pan from the oven, drizzle each pear with some honey, and let the pears rest for another few minutes. Drizzle with the pan juices (Note 2).4 teaspoons runny honey
- Serve immediately with more pan juices and honey, if you wish.
They caramelize beautifully in the oven, and the sticky pan juices make them impossible to resist. I've been making roasted pears like this for years in our home in Germany - a fall favorite for family dinners.
Just yesterday, after lunch (we had German Meatballs or Königsberger Klopse), I told my family to wait a few minutes - dessert was coming. The pears were ready, and everyone was delighted.
This recipe was first published in 2017 and has earned hundreds of glowing reviews over the years. If you love baked fruit, you might also enjoy Honey Pears with Greek Yogurt or Stewed Pears - simple, seasonal recipes that celebrate fruit in the easiest way possible. Ingredients: 4 | Prep Time: 5 minutes | Cook Time: 25 minutes | Servings: 4 | Difficulty: Easy
Recipe ingredients
Pears for roasting: Choose slightly underripe and large ones. This recipe is perfect for using those stone-hard pears we all buy occasionally.
The roasting process softens them without making them mushy, and the added honey makes them sweeter. Don't use very ripe fruit; it will get mushy.
The best ones for baking would be Bartlett, Anjou, or Bosc. They all retain their shape and flavor when baked or cooked.
Other ingredients: Unsalted butter, honey (the clear, runny kind), and balsamic vinegar. You will also need a cast-iron or another oven-proof heavy-bottomed pan to make the roasted pears.
See the recipe card for full information on ingredients and quantities. How to roast pears?
Step #1: Halve and core the fruit carefully, but leave the peel on. Step #2: Melt the butter in the skillet.
Add the pears, cut side down, and cook for 2 minutes. Transfer the pan to the hot oven and roast for 20 minutes.
Step #3: Flip the pears in the pan, drizzle with balsamic vinegar, and roast for 5 minutes. Step #4: Drizzle with honey, and let rest for a few minutes. Spoon the pan juice over the pears (that is the caramelized thing you see in the pictures).
Variations
Nuts & spices: Sprinkle a few chopped walnuts or almonds over the pears before drizzling with honey.
About 1 teaspoon per pear half is plenty - it adds a lovely crunch without overpowering the fruit. You can also dust with a little cinnamon if you like.
Mix it up: Try adding a splash of pomegranate molasses with the balsamic, or scatter some pomegranate seeds on top - I love the extra color and flavor it brings. Other baked fruit: If you enjoy this, check out Roasted Cherries for a similar, simple, seasonal dessert.
How to serve baked pears?
- Serve the roasted pears warm, spooning over some of the pan juices.
- Add a scoop of vanilla ice cream, a dollop of Greek yogurt, or strained yogurt for a slightly tangy touch.
- For a cozy twist, try them alongside Rice Pudding with Condensed Milk - the flavors pair beautifully.
Storage
- Most likely, there won't be leftovers - but if there are, store them in an airtight container in the fridge for up to 3-4 days.
- Chop any extras and serve over oatmeal, Buckwheat Porridge, or Homemade Muesli for a quick breakfast treat.
- These pears don't freeze well - the texture changes when thawed.
Reviews from delighted users
Barbara: So perfectly gorgeous.
At the end I flipped back on sliced side to get a bit more of that carmelized magic. Thinking I'll put a few walnuts in cavity and a side of yogurt.
Wow,, And much healthier than most desserts. Steve Hays: Super easy to make and even more delicious than expected. I made mine with candied pecans.
I can't wait to serve this at a dinner party with ice cream. Jane: Beautiful, delicious, different and simple to make.
This was a big hit! I added a tablespoon of pomegranate molasses with the basalmic and garnished with pomegranate seeds and thyme.
Beautiful!!
Equipment
- Cast iron skillet or another ovenproof heavy-bottomed pan
Notes
- Choice of pears: Make sure they are slightly underripe; they should not be soft, or the roasted pears will be mushy.
- Pan juices: Drizzle the pears with the rich, dark caramelized juices that form in the pan as they cook, creating the glossy sauce you see covering them in the pictures.
