Looking for an easy dessert recipe? These Honey Roasted Pears are packed with flavor – they’re perfect for a chilly autumn or winter evening!
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If you’re looking for an easy dessert recipe that’s perfect for autumn or winter evenings, then look no further – these Honey Roasted Pears are delicious! Prepping the pears for roasting takes all of about 5 minutes, and then they’re off to the oven. Oh, and your house will be filled with the comforting smells of cinnamon, honey and baking spices while these pears roast. They’re a great dessert for a chilly evening!
Pears are one of those fruits that needs more love. I’ll be the first to admit that I often forget about pears. Once fall arrives, it’s apple-everything followed by pumpkin spice-everything. Pears often get omitted. We’ll grab a couple of pears at the grocery store for snacks, but that’s about the extent of it. Not anymore! This Honey Roasted Pears recipe will definitely be making an appearance again in our house.
While pears (like most fruits) can be purchased year-round, pears are in-season from August – October. That’s when they’ll taste the best – and that works out well since the comforting baking spice flavors in this recipe are perfect for those early fall evenings when the temperatures just begin to turn chilly.
Honey Roasted Pears
Like apples, pears come in a variety of types. There are over 3,000 (!!) varieties of pears out there, but there are only about 10 that are commonly found in the US. For this recipe, I recommend either Bosc or Anjou (red or green). Bosc will maintain a slight crunch while Anjou will soften up a bit more after roasting. Either variety will work well, and both are readily available in most grocery stores.
Tips for Baking Pears
- If the pear doesn’t stand upright on its own, slice a small sliver off the bottom of the pear to level it out. This way the pear will bake more evenly.
- Leave about 2-3″ between the pears in the baking dish. This also helps ensure that the pears will bake evenly.
- Peel the pears before baking. This is an optional step, but removing the skin makes the roasted pears much easier to slice and eat.
- Use a small paring knife to cut the core out of the pear from the bottom. This easy step means that guests will be able to slice and eat the entire pear (minus the stem, of course) without worrying about a core or seeds.
- For a fun, rustic appearance, leave the stem attached. It doesn’t hurt anything, and it looks pretty cool when you serve roasted pears with the stem still attached!
- Roasted pears are best served immediately. While they can be reheated the next day, the flavor and texture are much better on the day they are roasted.
The only “trick” to this recipe is to carefully remove the baking dish from the oven a couple of times and baste the pears with the honey mixture. This will ensure that the pears absorb as much flavor as possible without drying out. (I also like to spoon a bit of the extra honey mixture onto each plate when I serve these pears – you can’t beat that combination of honey and baking spices!)
As we head into the colder days of the year, I say grab some pears at the store and make these Honey Roasted Pears. They’re easy, delicious and perfect for the season! Cheers!
Did you make these Honey Roasted Pears at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Honey Roasted Pears
- Preheat oven to 400°F.
- Peel the pears and then use a paring knife to core the pears from the bottom, leaving the stems in place.
- Place pears in a greased 9”x13” baking dish.
- Using a small bowl, combine sugar, cinnamon, cardamom and cloves; sprinkle this mixture evenly on top of the pears.
- Using a small saucepan, add water and honey. Place over medium-high heat and bring to a boil; let mixture boil for 3 minutes. Pour mixture over pears.
- Bake, uncovered, for 45-55 minutes or until very tender. (Note: Every 15 minutes, remove the dish from the oven and spoon the honey mixture back over the pears.)
Looking for more easy fall dessert recipes? Check out these other favorites, too: