High Fructose Corn Syrup Free Honey-Roasted Pears
Roasted pears are one of those quietly stunning desserts that feel far more impressive than the effort involved. These halved Bosc or Anjou pears get brushed with a simple glaze of real honey, unsalted butter, and a splash of apple cider vinegar — no corn syrup, no processed sweeteners, nothing that doesn't belong. That tiny hit of vinegar is the secret weapon here, cutting through the richness and keeping the caramel edges from tasting cloying. Fresh thyme sprigs roast right alongside the fruit, lending a subtle herbal note that makes the whole dish feel genuinely sophisticated. After about half an hour in a hot oven and one good basting with the pan juices, the cut surfaces turn deep golden and jammy at the edges while the centers stay tender and fragrant. A final spoonful of those glossy pan juices over each half is all the finishing touch you need. Serve them warm and watch them 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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