Shellfish 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. Firm Bosc or Anjou pears hold their shape beautifully in the oven, turning tender and golden while the apple cider vinegar adds just enough brightness to keep the sweetness from feeling heavy. Fresh thyme tucked alongside each half perfumes the whole dish as it roasts, and that herbal note against the caramelized fruit is genuinely special. A quick baste halfway through ensures every pear half is lacquered in those sticky, fragrant pan juices. The ingredient list is short, entirely plant- and dairy-based, and completely free of any seafood or ocean-derived ingredients — so there's nothing to second-guess here. Serve them warm with the pan juices spooned generously on top, and a scatter of fresh thyme leaves if you want that finishing touch.
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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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