Cinnamon Free Honey-Roasted Pears
Roasted pears are one of those quietly stunning desserts that look far more impressive than the effort involved. These halved beauties get brushed with a warm glaze of honey, butter, and apple cider vinegar before hitting a hot oven, where they caramelize into something deeply golden and fragrant. The touch of sea salt and fresh thyme keeps things savory-edged and sophisticated, so this never tips into cloying sweetness. For anyone navigating a sensitivity to cinnamon, fruit-based desserts can feel like a minefield — so many recipes lean hard on warm spices as a default. This one skips that entirely and lets the natural sweetness of the pears do the heavy lifting, with the honey glaze adding richness and the vinegar bringing just enough brightness to balance everything out. Serve them warm with the pan juices spooned over the top, and a scatter of fresh thyme if you want that extra herbal note. Simple, elegant, and completely free of the usual spice suspects.
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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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