Go Back
Honey Roasted Pears Recipe
Ash Tyrrell

Honey Roasted Pears Recipe

I still remember the first time I pulled a tray of honey roasted pears out of the oven the whole kitchen smelled like caramel and cinnamon, and I honestly couldn't wait for them to cool down before digging in. This recipe has become my go-to whenever I want something sweet but don't feel like turning on the mixer or making a mess
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 ripe but firm pears Bosc or Anjou work best – they hold their shape in the oven without turning mushy
  • 3 tablespoons honey – this is what gives the pears that glossy caramelized finish
  • 2 tablespoons unsalted butter melted – adds richness and helps the honey coat evenly
  • 1 teaspoon ground cinnamon – brings warmth and pairs beautifully with the natural sweetness of pears
  • 1/4 teaspoon ground nutmeg – just a pinch adds a cozy spiced depth
  • 1 tablespoon fresh lemon juice – keeps the pears from browning and balances the sweetness
  • A pinch of sea salt – rounds out the flavors so the dish doesn't taste flat
  • 1/4 cup chopped walnuts or pecans optional – for crunch and a nutty finish
  • Vanilla ice cream or Greek yogurt for serving (optional) – makes it feel extra indulgent

Method
 

  1. I start by preheating my oven to 400°F and lining a baking sheet with parchment paper. This step matters more than people think, since a properly heated oven is what gives the pears that gorgeous caramelized edge instead of a soggy, steamed texture.
  2. Next, I slice each pear in half lengthwise and use a melon baller to scoop out the seeds and tough core. I brush the cut sides with lemon juice right away so they don't brown while I finish prepping the rest.
  3. In a small bowl, I whisk together the melted butter, honey, cinnamon, nutmeg, and a pinch of salt until it's smooth and glossy. This glaze is really the heart of the recipe, so I always taste it before brushing it on.
  4. I place the pear halves cut-side up on the baking sheet, spacing them a couple of inches apart so they roast instead of steam. Then I generously brush the honey mixture over each one, letting a little pool in the center.
  5. I roast the pears for about 25 to 30 minutes, basting them once halfway through with the pan juices. They're done when they're fork-tender and the edges have turned a deep caramel color.
  6. Once out of the oven, I sprinkle the warm pears with chopped walnuts and let them rest for a couple of minutes. This little pause lets the glaze thicken slightly before serving.

Notes

  • I always choose pears that are ripe but still firm to the touch, since overly soft ones turn to mush in the oven.
  • I like to baste the pears at least once while roasting so the glaze doesn't just sit on top and burn.
  • I never skip the lemon juice step, because it keeps the pears looking fresh and appetizing.
  • I sometimes swap in maple syrup for half the honey when I want a deeper, earthier flavor.
  • I let the pears rest for a few minutes after roasting so the caramelized juices set slightly before serving