Make these delicious honey baked pears for a simple yet elegant dessert any night of the week.
Elegant but effortless is how I would describe these honey baked pears. Baking pears is an easy and effortless way to serve pears for dessert.
While a good juicy pear is best eaten raw out of hand, there are times when a little help in the form of a hot oven can make them even better (especially when you need dessert fast and there are not enough hours in the day). Just pop a pan of pears in the oven during dinner and dessert will be ready when you’re done. Add a little whipped cream or ice cream on the side and you’re all set!
When it comes to simple seasonal desserts, few things are as comforting on a fall or winter day as baked pears. The delicate flavors intensify in the heat of the oven and the pears become even more meltingly tender and silky. Add a vanilla and honey syrup and you have a simple yet special dessert that work’s well any night of the week. Here’s what you’ll need:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Pears – You’ll need 4 ripe Bosc pears, cored, peeled and halved or quartered
- Lemon Juice – A little lemon juice brightens the flavors.
- Honey – Use your favorite honey or use maple syrup for a vegan version.
- Butter – You can use either regular or vegan butter.
- Vanilla – Use ½ a vanilla bean if you have it otherwise substitute 1 teaspoon vanilla extract.
If you want to get even fancier take a few extra minutes to make the coconut whipped cream and pecans as they make a nice accompaniment (directions below) or just serve the pears with store bought ice cream.
How to Make Honey Baked Pears:
- You’ll start by warming the honey, butter, lemon juice, water and vanilla until melted then pouring the mixture over the pears in a baking dish.
- Bake the pears until tender, flipping them halfway through and spooning the juices over each half.
- If you’re making the coconut cream you’ll whip the cream with a bit of honey with a stand or hand mixer until lightened, thick and creamy.
- For the pecans, you’ll melt the honey, butter and salt in a skillet, then add the pecans and continue to cook until the syrup reduces and coats the nuts.
- Serve the pears warm with any remaining sauce at the bottom of the dish and the whipped coconut cream and pecans if desired.
Variations:
- Use your favorite variety of pears.
- Use maple syrup instead of honey for a vegan version.
- Use vegan butter instead of regular butter for a vegan version.
- Use vanilla extract or cinnamon instead of a vanilla bean.
More Pear Recipes:
Honey Baked Pears
Make these delicious honey baked pears for a simple yet elegant dessert any night of the week.
Ingredients
For the Glazed Pecans:
- 1 cup/ 120g pecans
- 1 Tablespoon/15ml honey (use maple syrup for a vegan version)
- 1 Tablespoon/14g butter (substitute coconut oil for a vegan version)
- ¼ teaspoon sea salt
For the Baked Pears:
- 4 ripe but firm bosc pears, halved (remove seeds with a melon baller if desired)
- 1 Tablespoon/15ml lemon juice
- 2 Tablespoons/30g of filtered water
- ¼ cup/60ml honey (use maple syrup for a vegan version)
- 4 Tablespoons/56g butter (use vegan butter for a vegan version)
- ½ vanilla bean, seeds scraped or 1 teaspoon vanilla extract
- pinch of sea salt
For the Coconut Whipped Cream:
- 1 can of regular coconut milk chilled overnight in the fridge (or use chilled good quality heavy cream instead if you’d like in place of the coconut whipped cream for a non-vegan version)
- 1 to 2 Tablespoons honey (use more if you like your whipped cream on the sweeter side) (use maple syrup for a vegan version)
Instructions
Make the Glazed Pecans:
- Melt honey, butter and salt in a heavy bottom skillet over medium-high heat. Bring to a boil, add pecans stirring to coat. Reduce to a simmer and cook until the syrup reduces and thickens, and coats the nuts (about 3 minutes). Remove from heat; scrape onto baking sheet and let cool until dry. Store in an airtight container at room temperature for up to two weeks.
Make the Baked Pears:
- Preheat oven to 400°F.
- Arrange the pears in a single layer in an oven proof baking dish and set aside while making the sauce.
- In a small saucepan or skillet over low heat, whisk together the honey, butter, lemon juice, water, vanilla seeds with the bean and a pinch of salt. Bring to a simmer and pour over pears.
- Bake pears for 30-35 minutes until tender, flipping the pears halfway through and spooning the juices over occasionally.
- Divide the pear halves among serving dishes. Serve warm with the sauce from the bottom of the dish, the whipped coconut cream (recipe below) and buttered pecans (see above).
Make the Coconut Whipped Cream:
- Open and scoop the solidified cream that has risen to the top of the can of coconut milk, discarding the clear liquid underneath.
- Transfer coconut cream to a pre-chilled mixing bowl and beat on low with the honey with a stand or hand mixer until lightened. Increase speed to high and continue beating until thick and creamy.
- Serve with the roasted pears and buttered pecans.
Notes
Variations:
Use your favorite variety of pears.
Use maple syrup instead of honey for a vegan version.
Use vegan butter instead of regular butter for a vegan
version.
Use vanilla extract or cinnamon instead of a vanilla bean.
Storage:
Pecans can be made ahead of time and stored at room temperature. Pears are best served warm but can be refrigerated for up to 3 days.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Egg-Free, Refined Sugar-Free, Paleo Friendly (swap out butter for ghee or coconut oil if desired) Vegan (use maple syrup and vegan butter instead)
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 260Total Fat: 19gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 50mgSodium: 238mgCarbohydrates: 22gFiber: 2gSugar: 15gProtein: 3g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Tanya says
This sounds and looks amazing! Can this be prepared in advance? Aka, will the pears be ok reheated and will the coconut bourbon cream last overnight? Thanks!
Sylvie says
You can make the glazed pecans and the the bourbon cream ahead of time but I'd wait until you are ready to serve to roast the pears.
Nami | Just One Cookbook says
I just saw this on Pinterest - how gorgeous! I've never roasted pears before and that's a fantastic idea! Such an elegant look that I want to serve this to guests. Thank you for the recipe!
Kirsten says
Sylvie,
These pears look wonderful. Thanks for giving me the link to include in my upcoming Band Fruit Fundraiser Recipe Round Up! It will be published on 12/4/2013!
Jeanne @ Cooksister says
Bourbon. Spiked. Coconut. Cream. HELLO! I love roasting or poaching pears - such a great way to use up slightly under or over ripe fruits too!
Jamie says
We just started buying seasonal pears and my husband loves them. I have been trying to figure out how to cook or bake them for him and this is simple and delightful. I have actually never roasted pears before! Wonderful idea to balance them out with cream and sugary pecans.