Roasted honey pears served with Greek yogurt, the perfect ending of a festive fall meal. You will just love all those flavors.
Baked Pears with Honey
Perfectly roasted honey pears subtly spiced with vanilla and cardamom served on creamy Greek yogurt and drizzled with those incredibly aromatic pan juices, this is an amazing dessert!
You should definitely try this recipe, it makes the perfect ending after an autumn meal, it is light, quite healthy for a dessert, easy to make, and incredibly tasty.
I love roasted fruit of any kind, I have been roasting one fruit or other many times, for instance, roasted cherries or plums, apricots, or grapes. Or even more roasted pears, this time with balsamic.
It is a perfect method to make any kind of fruit, even fruit that is not perfectly ripe and which you would not really want to eat otherwise, just perfect, succulent and sweet, and desirable.
And I don’t think I have to mention how wonderfully creamy and lovely Greek yogurt mixed with real vanilla and honey is.
- Use firm fruit, very ripe or overripe pears are not suitable for baking, they will become mushy.
- Don’t overbake the pears, they should become soft, but hold their shape, you should be able to cut them nicely into pieces when serving.
- Start checking before the indicated roasting time is reached, the baking time depends on the size and ripeness of the fruit.
- Don’t forget to baste the honey pears with the pan juices a couple of times during the baking time.
- Use full-fat Greek yogurt, it is the best for this recipe, it is so creamy and delicious.
- Lower-fat Greek yogurt works as well, but don’t use no-fat yogurt, it is still a dessert and you need a little something.
More recipes with honey?
- Honey pears:
- 4 medium firm pears
- 4 tablespoons honey
- 3 tablespoons water
- 1 vanilla pod
- ½ medium lemon
- 4 cardamom pods
- 250 g/ 8.8 oz/ 1 cup Greek yogurt
- 2 tablespoons honey
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
- Peel and core the pears. Slice each half into 4 or 5 wedges. Place them in a roasting tin in a single layer.
- Whisk together the honey and the water until the honey dissolves. Halve the vanilla pod and save one half for the yogurt. Scrape the seeds of the other half and stir them into the honey-water mixture. Add the lemon juice. Pour this mixture over the pears and stir well to coat the pears. Press the cardamom seeds with a knife to open them and place them in the tin as well.
- Scrape the seeds of the second vanilla pod half, place them in the bowl where you will later mix them with the yogurt. Place the empty pod halves into the roasting tray as well.
- Bake for about 30 minutes or until the pears are softer but definitely still retaining their shape and a bit of a bite. They should NOT be mushy. Start checking after 15 or 20 minutes and take them out of the oven as soon as they are to your liking. Baste with the pan juices at least twice during the baking time.
- Let cool down for a while. You can serve them warm or at room temperature.
- In the meanwhile, stir the Greek yogurt with the seeds of the other half of the vanilla bean and the remaining honey.
- Place the yogurt into 4 dessert cups and top with the pears and some of the remaining pan juices.
Nutrition Information:Yield: 4 Serving Size: 1/4 of the dish
Amount Per Serving: Calories: 241Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 26mgCarbohydrates: 57gFiber: 6gSugar: 46gProtein: 7g
Nutritional information is not always accurate.