Chestnut 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 roasted until the cut sides turn deep golden and caramelized at the edges — the kind of color that makes everyone at the table lean in. Fresh thyme sprigs tuck in alongside each pear as they roast, lending a subtle herbal note that keeps the sweetness from feeling one-dimensional. A pinch of sea salt over the top before they go into the oven is a small touch that makes a big difference. For anyone navigating tree nut restrictions, this recipe is naturally in the clear — every ingredient is straightforward, with no hidden surprises lurking in a sauce or a garnish. Spoon the pan juices back over the pears before serving and you have a glossy, restaurant-worthy finish with almost no fuss. Serve them warm on their own or alongside something creamy, and they will absolutely disappear.
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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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