Citric Acid Free Honey-Roasted Pears
Roasted fruit is one of those quietly magical techniques that transforms something simple into something genuinely special, and these honey-glazed pears are a perfect example. The cut sides caramelize in the oven until deeply golden, while the honey-butter glaze keeps everything luscious and tender all the way through. A splash of apple cider vinegar in the glaze adds just enough brightness to balance the sweetness without relying on citric acid, which makes this dessert a safe and satisfying choice when that additive is off the table. Fresh thyme sprigs roast right alongside the pears, lending a subtle herbal note that makes the whole dish feel a little more sophisticated than you might expect from such a short ingredient list. Basting halfway through is the small step that makes a big difference, pulling those pan juices back over the fruit so every bite is glossy and packed with flavor. Serve them warm with the pan juices spooned generously on top, and a scatter of fresh thyme leaves if you want a little extra color and aroma.
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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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