Pescatarian Honey-Roasted Pears
Sweet, caramelized, and fragrant with fresh thyme, these roasted pears are the kind of effortless dessert that looks far more impressive than the effort involved. A quick honey-butter glaze spiked with apple cider vinegar hits every note — rich, floral, and just a little tangy — and the oven does most of the heavy lifting from there. As the pears roast, the cut sides turn deep golden and jammy at the edges while the flesh softens into something almost custardy at the center. Basting halfway through with the pan juices is the small step that takes the caramelization from good to genuinely stunning. This is naturally a meat-free dish built entirely on pantry staples and fresh produce, so it fits a pescatarian table without any substitutions or workarounds whatsoever. Serve them warm with a spoonful of those glossy pan juices pooled underneath, and a scatter of fresh thyme leaves if you want that extra herbal pop. Elegant enough for a dinner party, simple enough for a quiet weeknight treat.
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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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