Carrageenan Free Honey-Roasted Pears
Roasted pears are one of those quietly stunning desserts that look far more impressive than the effort involved. These halved Bosc or Anjou pears get brushed with a warm glaze of honey, butter, and apple cider vinegar, then tucked alongside fresh thyme sprigs and finished with a pinch of sea salt before hitting a hot oven. The result is deeply caramelized, fragrant, and tender — the kind of thing that makes a simple weeknight feel a little special. Carrageenan, a common additive used as a thickener or stabilizer, tends to sneak into store-bought desserts, flavored syrups, and even some dairy products, so making something from scratch like this is a genuinely clean alternative. Every ingredient here is whole and straightforward, with nothing processed or hidden in the mix. Spooning those glossy pan juices back over the pears at the end is the move that ties everything together — don't skip it. Serve them warm on their own or alongside whatever you like, and scatter a few fresh thyme leaves on top for a finishing touch that looks effortlessly elegant.
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Learn more →Ingredients
4 servings
- 2 firm-ripe bosc or anjou pears, halved lengthwise and cored
- 3 tbsp honey
- 1 tbsp unsalted butter
- 1 tbsp apple cider vinegar
- 4 sprigs fresh thyme
- ¼ tsp fine sea salt
For serving
- 1 tbsp fresh thyme leaves, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Arrange the pear halves cut-side up in a 9x13-inch baking dish.
- 2
Combine the honey, butter, and apple cider vinegar in a small saucepan over low heat, stirring until the butter is melted and the mixture is smooth, about 2 minutes. Remove from heat.
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