Baked Pears with Honey and Walnuts is an elegant yet effortless dessert that brings out the natural sweetness of ripe pears through gentle roasting. A drizzle of warm honey, a sprinkle of crunchy toasted walnuts, and an optional touch of spice make this dish both wholesome and indulgent. It’s perfect for autumn evenings, dinner parties, or a refined after-dinner treat.
[cooked-sharing]
Yields2 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins
2ripe but firm pears (such as Bosc or Anjou)
2tbsphoney (plus extra for drizzling)
¼cupchopped walnuts, lightly toasted
1tbspunsalted butter, melted
½tspcinnamon
¼tspnutmeg (optional)
Pinch of salt
Fresh lemon juice (to prevent browning – optional)
Optional Toppings
Greek yogurt, whipped cream, or vanilla ice cream
Fresh thyme or rosemary for a savory twist
Preheat the Oven
1
Preheat your oven to 375°F (190°C).
Line a small baking dish with parchment or lightly grease it.
Prepare the Pears
2
Cut the pears in half lengthwise and scoop out the core with a spoon or melon baller.
If desired, rub the cut sides with a little lemon juice to prevent browning.
Flavor the Filling
3
In a small bowl, mix together the chopped walnuts, melted butter, honey, cinnamon, nutmeg, and a pinch of salt.
Fill and Bake
4
Place the pear halves cut side up in the prepared baking dish.
Spoon the walnut mixture into the hollow of each pear.
Cover loosely with foil and bake for 15 minutes.
Remove foil and bake uncovered for another 10–15 minutes, or until pears are tender and caramelized.
Serve
5
Let cool slightly. Drizzle with extra honey and top with a dollop of yogurt, ice cream, or cream if desired.
Garnish with fresh herbs like thyme for an aromatic touch.
Tips & Variations
6
Vegan version: Use plant-based butter or coconut oil, and agave in place of honey.
Add dried fruit: A few raisins, chopped dates, or cranberries go well in the walnut mix.
Wine-poached version: Bake pears in a shallow bath of white wine or sweet sherry for added depth.
Make ahead: Bake in advance and reheat briefly in the oven or microwave before serving.
Ingredients
2ripe but firm pears (such as Bosc or Anjou)
2tbsphoney (plus extra for drizzling)
¼cupchopped walnuts, lightly toasted
1tbspunsalted butter, melted
½tspcinnamon
¼tspnutmeg (optional)
Pinch of salt
Fresh lemon juice (to prevent browning – optional)
Optional Toppings
Greek yogurt, whipped cream, or vanilla ice cream
Fresh thyme or rosemary for a savory twist
Directions
Preheat the Oven
1
Preheat your oven to 375°F (190°C).
Line a small baking dish with parchment or lightly grease it.
Prepare the Pears
2
Cut the pears in half lengthwise and scoop out the core with a spoon or melon baller.
If desired, rub the cut sides with a little lemon juice to prevent browning.
Flavor the Filling
3
In a small bowl, mix together the chopped walnuts, melted butter, honey, cinnamon, nutmeg, and a pinch of salt.
Fill and Bake
4
Place the pear halves cut side up in the prepared baking dish.
Spoon the walnut mixture into the hollow of each pear.
Cover loosely with foil and bake for 15 minutes.
Remove foil and bake uncovered for another 10–15 minutes, or until pears are tender and caramelized.
Serve
5
Let cool slightly. Drizzle with extra honey and top with a dollop of yogurt, ice cream, or cream if desired.
Garnish with fresh herbs like thyme for an aromatic touch.
Tips & Variations
6
Vegan version: Use plant-based butter or coconut oil, and agave in place of honey.
Add dried fruit: A few raisins, chopped dates, or cranberries go well in the walnut mix.
Wine-poached version: Bake pears in a shallow bath of white wine or sweet sherry for added depth.
Make ahead: Bake in advance and reheat briefly in the oven or microwave before serving.
