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.
Joan Wilson says
Has anyone tried this recipe using apples?
siorse root says
Jump Too Recipe' right there', Understood the 'Oven Temp' for US of A; ppl want you to cook it in their kitchen for them Evidently!!!!, and it came out of the oven Superbly!!!!
When a Pear is Just there.... still firm, but ready... this recipe COULDN'T BE WRITTEN ANY MORE concise, and delicious.
I had some left over reduced Balsamic V with some Port, so I drizzled w/ JUST THAT!
Lovely my Dear, Exquisite!
CAROL PRICE says
VERY,VERY GOOD!!!
Pam says
Great recipe! Yes they taste better when warm. I got mine nice and caramelized by cooking on stove top for a few more minutes
Jane says
Beautiful, delicious, different and simple to make. This was a big hit! I added a tbsp of pomegranate molasses with the basalmic and garnished with pomegranate seeds and thyme. Beautiful!!
Barbara says
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.
Olga Timofey says
Wow!!!
I will definitely try this ❤️🥵
Steve Hays says
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.
Marcela Grey says
Deliciosa!!
Lori says
Left off honey - I love the natural sweetness of fruit. Used dairy free butter in a bit greater amount and cherry infused balsamic. I sprinkled cinnamon on them and served with dairy free whipped cream. Was sooooo good. Next time, I’ll likely add crushed walnuts.
StelladeSeine says
I used real maple syrup instead of honey and yum!
Adina says
It sounds great, I am glad you liked the pears.
Jane says
I was not successful following this recipe. I kept increasing the temperature of the oven until it was up to 375. Then roasted for over an hour. I used Saratoga fig balsamic vinegar and raw honey. Dropped A spoonful of fresh homemade yogurt on top and sprinkled about a teaspoon of granola on top, plus some of the pan juices. Delicious!
Adina says
I am happy it worked out in the end. I suppose it depends on the oven and maybe on the ripeness of the fruit.
Wayne says
It calls for the oven temp to be 200C/400F, you say you kept raising the temp up to 375, did you start at 200F?
Adina says
Hi Wayne. I am not sure what you mean; I never speak of 375°. Somebody mentioned that in the comments, but I assume she mistook Celsius for Fahrenheit and that is why she had to increase the temperature. You have to roast the pears at 200 degrees Celsius or 400 degrees Fahrenheit.
Me says
@Jane,
375c would be over 700f. Are you sure you didn’t put them at 200c instead of 400f ?
ZD says
Delicious! I tried the recipe yesterday with some pears a friend gave me. They did not turn out that caramelized as on the picture though. They tested much better warm than cold.
Louise Pare says
Delicious with some added lavender goat cheese.
Adina says
Sounds great!
Antoinette says
So delicious and so easy to prepare too. I’ve made this dish a couple of times as an after dinner treat and loved it!
Adina says
I am so happy to hear it, Antoinette. Thank you for the feedback.