These roasted pears with honey and balsamic are one of my favorite simple desserts, loved by hundreds of readers over the years. 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
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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!!
Roasted Pears
Equipment
- Cast iron skillet or another ovenproof heavy-bottomed pan
Ingredients
- 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
Instructions
- 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.
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.
mjskitchen says
These look fabulous! We're getting some great pears this season, so I'll have to pick some up next time I hit the market because I can already taste how good these are going to be. Can't wait!
Juan Maciel says
Those look amazing, probably would be great with a side of vanilla ice cream
Adina says
Thank you, Juan. Vanilla ice cream would be great!
Susie says
Could I do these ahead of time.
Adina says
I have never done it. You can try roasting them for the first 20 minutes. Before serving drizzle with balsamic and heat for another 10 minutes or until heated through.
Esther says
I assume you flip the pears to cut side up when they go into the oven?
Adina says
No, but you can flip them halfway through if you feel they are getting too brown on one side. Depends on your oven.
monique van munster says
nice! but I have a problem with your website... the social buttons are covering the text, so it's not easy to read...
Adina says
on mobile?
Kate says
I've noticed the same thing (on my laptop).
DCarre says
@Adina, yes it hasn't changed and we are now in 2022. Could you please check it out yourself? I would be happy to send you a print screen. It would make your already appealing site that much better.
Adina Beck says
@DCarre, Hi. A screen shot would be great, thank you. I can't see it myself, I could send that to the people provinding the share buttons. ä
mjskitchen says
I've done something similar with peaches, but never with pears. These look quite scrumptious!
Anca says
Wow, they look delicious. I would love to try them. The glaze looks so shiny and pretty.
Joan Smith says
Great recipe, I'm thinking of making it for Thanksgiving. When are the pears turned cut side up? Before they're put in the oven? Before adding the vinegar? Before the honey?
Adina says
Hi Joan. Before the balsamic.
grace says
how delicious! that glaze is so shiny and those flavors are so appealing!
Brie says
Adina, these pears look heavenly and I LOVE how easy they are! You can't go wrong with balsamic and honey, I bet they'd taste great with some crumbled blue cheese and nuts too though I doubt your daughter would still let me call them dessert 🙂
Chris Scheuer says
These look wonderful, I just happen to have a big bowl of pears! I hope those little people didn't have to wait for you to get pictures before they enjoyed their dessert 🙂
Thao @ In Good Flavor says
These pears are roasted and caramelized to perfection, Adina! It's a perfect dessert for a chilly night. I've got to try it!
Marvellina|What To Cook Today says
I Love the combination of balsamic vinegar and honey. We have unsweetened Chinese black vinegar that when I sweetened with sugar or honey, tastes pretty similar to balsamic vinegar, which I love
Kate @ Framed Cooks says
Oh, these pears look absolutely heavenly, Adina! I need to put them on my holiday list!
Kathy@Beyond the Chicken Coop says
The caramelization is perfect! I love how simple, yet how elegant this is. Beautiful pictures! 🙂
Angie@Angie's Recipes says
wow they look beautifully caramelized and so good!