Mushroom Free Honey-Roasted Pears
Caramelized at the edges and glossy with a honey-butter glaze, these roasted pears are the kind of effortless dessert that looks far more impressive than the effort involved. A splash of apple cider vinegar cuts through the sweetness just enough to keep things interesting, while fresh thyme adds an herby, aromatic note that makes the whole dish feel a little sophisticated. The pears go into the oven cut-side up, basting in their own pan juices as they roast until tender and deeply golden. For anyone navigating a mushroom-free lifestyle, this recipe is a completely clean, worry-free option — every ingredient is straightforward and there's nothing hiding in the list. It works beautifully as a standalone dessert, a brunch showstopper, or even alongside a savory main. Serve them warm with the pan juices spooned over the top and a scatter of fresh thyme, and watch them disappear fast.
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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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