Introduction
This elegant dessert traces its roots to European aristocratic households of the 18th century, where poached and baked fruits were considered a refined way to end a meal. While the French were known for their poached pears in wine, this simpler version with warming spices became popular in households across Europe during cold winter months. The addition of ginger adds an Asian-inspired twist to this classic preparation, reflecting modern fusion cuisine while maintaining the dish's inherent sophistication. It's particularly popular during autumn when pears are at their peak, though it can be enjoyed year-round as a light yet satisfying dessert.
Ingredients
• 4 medium Bosc or Anjou pears, ripe but firm, halved lengthwise and cored
• 3 tablespoons unsalted butter, melted
• 1/4 cup honey, plus extra for drizzling
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon fine sea salt
• 2 tablespoons fresh lemon juice
Step 1:
Preheat oven to 375°F (190°C). Position rack in middle of oven.
Step 2:
Halve pears lengthwise and remove cores using a melon baller or small spoon.
Step 3:
In a small bowl, whisk together melted butter, honey, cinnamon, ginger, vanilla extract, sea salt, and lemon juice until well combined.
Step 4:
Place pear halves cut-side up in a 9x13 inch baking dish.
Step 5:
Brush the pear halves generously with the honey-butter mixture, making sure to coat all surfaces.
Step 6:
Bake for 25-30 minutes, basting with pan juices every 10 minutes, until pears are tender when pierced with a knife and lightly caramelized.
Step 7:
Remove from oven and drizzle with additional honey while still warm.
Q: Can I prepare this recipe in advance?
A: You can prepare the honey-butter mixture ahead, but pears are best baked just before serving.
Q: How do I know when the pears are done?
A: They should be easily pierced with a knife but still hold their shape, with a golden caramelized surface.
Q: What's the best way to tell if pears are ripe?
A: Gently press near the stem - it should yield slightly but not be too soft.
• Choose pears that are ripe but still firm to ensure they hold their shape during baking.
• Bartlett pears can be substituted but may become softer when baked.
• Maple syrup can be used instead of honey for a vegan option.
• Fresh ginger (1 tablespoon grated) can replace ground ginger for more intense flavor.
• Recipe is naturally gluten-free.
• For best results, pears should be at room temperature before baking.
Serve warm, drizzled with pan juices. Optional: add a dollop of whipped cream or vanilla ice cream.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in microwave for 30-45 seconds before serving.
Prepare the honey-butter mixture while the oven preheats to maximize efficiency.
- Choose pears that are ripe but still firm to maintain shape during baking
- Ensure pears are at room temperature before baking for even cooking
- Don't skip the basting steps as they help create a beautiful caramelized finish
Replace honey with maple syrup for a vegan version, or add crushed nuts for texture. For a spicier version, use fresh grated ginger instead of ground.
Serve with vanilla ice cream, whipped cream, or a glass of dessert wine such as Sauternes or Late Harvest Riesling.
Best in fall and winter when pears are in season
Contains dairy (butter). Recipe ingredients may contain traces of tree nuts depending on handling. Honey is not suitable for infants under 12 months.
