Hazelnut Free Honey-Roasted Pears
Caramelized at the edges and fragrant with fresh thyme, these honey-roasted pears are the kind of effortless dessert that looks far more impressive than the effort involved. A simple glaze of honey, butter, and apple cider vinegar gets brushed over the cut pears before they go into a hot oven, where everything slowly deepens into something golden and sticky and wonderful. The touch of sea salt and the herbal lift from thyme keep this from being cloyingly sweet — it's balanced in a way that makes you want to eat it straight from the pan. For anyone navigating nut allergies or sensitivities, this recipe is a genuinely safe and satisfying option since every ingredient is straightforward and easy to verify. Roasted fruit desserts can sometimes sneak in flavored syrups or compound butters that introduce hidden allergens, but here you're working with whole, recognizable pantry staples from start to finish. Serve them warm with the pan juices spooned over the top, and a few fresh thyme leaves if you're feeling fancy — no garnish required to make these shine.
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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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