Easy Roasted Pears with Balsamic Vinegar and Honey

Last Updated on 19/08/2019

Only four ingredients, but such a delight! An easy to make pear dessert: caramelized roasted pears with balsamic vinegar and honey.

CARAMELIZED PEARS

A very easy recipe for you today. After yesterday’s extravagant Dobos Torte – Hungarian Cake, I decided to give you another Hungarian dessert, a pear dessert that is super easy to make: caramelized pears roasted in the oven and drizzled with honey and balsamic vinegar.

I didn’t even plan on making this roasted pears recipe, it was not something that immediately caught my eye while perusing Silvena Rowe’s cookbook The Eastern and Central European Kitchen: Contemporary & Classic Recipes.

But while having a second look (or maybe a 10^th look, I have been going through this wonderful book many times) and concentrating more on Hungarian recipes, which is my theme at the moment, I thought I’d tried this recipe.

It was a perfect fit as I had bought some rather under ripe pears the day before and I always have butter, honey and balsamic vinegar in the house. So yesterday, after we finished lunch (we had these delicious German Meatballs in Caper White Sauce – Königsberger Klopse again) I told my family to give me another half an hour and then they could have dessert. A pear dessert!

My daughter was a bit disappointed, she would have preferred a piece of chocolate immediately, but she had no choice, she had to wait. But half an hour later she was more than happy to devour a much better tasting (not to mention healthier) dessert in form of half a caramelized pear roasted and drizzled with honey.

HOW TO MAKE ROASTED PEARS?

I did not change the recipe much, there was not much room for change, everything is so simple.

What I did though was to reduce the butter quantity, I only took 2 teaspoons instead of 2 tablespoons. I did not miss the extra butter at all, the pears were perfectly delicious with less butter. And I only took 1 heaped teaspoon of honey per half a pear because I was not in the mood of measuring half a cup of honey.

We all love this simple caramelized pears, there is no doubt about that, roasted fruit is something so easy to make, yet so delicious.

I do have my fun roasting fruit, just have a look at these Roasted Pears with Vanilla Yogurt or these Roasted Sweet Cherries with Cinnamon and Strained Yogurt, but each time I make roasted fruit I think I actually don’t do it often enough. Roasting fruit is one of the easiest to make and healthiest desserts I can think of.

And how about trying roasted pears in a savory way?

MORE QUICK DESSERTS?

Roasted Pears with Vanilla Yogurt

Healthy Banana Split with Turmeric and Yogurt

Apricot Dessert or Apricot Crumble

Winter Fruit Salad with Papaya, Persimmon, Grapes and Mandarins

Easy Roasted Pears with Balsamic Vinegar and Honey

Yield: 2-4

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

An easy to make pear dessert: caramelized roasted pears with balsamic vinegar and honey.

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Ingredients

• 2 large slightly under ripe pears
• 2 teaspoons butter
• 3 tablespoons good quality balsamic vinegar
• 4 teaspoons runny honey (or more to taste)

Instructions

1. Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
2. Half and core the pears. Don't peel them.
3. Melt the butter in a cast iron skillet or another heavy-bottomed, ovenproof pan.
4. Add the pears, cut-sides down and saute them for two minutes on the stove.
5. Place the pan in the oven and roast the pears for 20 minutes.
6. Drizzle the balsamic vinegar on the pears and continue roasting for further 5 minutes.
7. Remove the pan from the oven, drizzle each pear with some honey and let the pears rest for another few minutes.
8. Serve warm with some of the pan juices and more honey, if you wish.
   

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 100Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 19mgCarbohydrates: 21gFiber: 3gSugar: 16gProtein: 0g

Nutritional information is not always accurate.