Caramelized Honey-Baked Pears Recipe (2024)

A really fine dessert for company or accompaniment to breakfast pancakes (especially Cunningham's Lemon Pancakes), and flavours take on an extra dimension with the addition of one or two star anise pods...

Delish and super easy! I added a bit of Eagle Rare bourbon right at the end (about 1 tbsp while on the burner, and another Tbsp, neat, in the jug before pouring the reduction in) of reducing the sauce, and it added a fantastic depth!

I made this as written with Bosc pears and it was great! The pear skins were very fragile, so take care when turning or basting them to prevent skin tears.

My go to dessert - and a great excuse for co*cktails between dinner and dessert! Maple syrup makes a great substitute for the few in my family with honey-sensitive stomachs.

Perhaps it would aid digestion to know that the food you consumed was fairly and ethically purchased from farmer with a family to support. Or, you can disregard the implication of basic human kindness requested by the author, and simply view it as their artistic choice; such as 'Madagascar' vanilla. You don't have to use 'Madagascar' vanilla when called for, but you certainly won't lose any sleep if you do.

The last two times I forgot about the long baking time. So we ate pretty raw pears once. This time I upped the heat to 450°, made a slit in the pears to help cooking and took off an hour of cooking time. This is such a wonderful recipe.

Great way to use up lots of pears--

So easy, with special honey. My go to had been Martha Stewart baked pears with butter and cream. This is better and less calories.

This recipe is just as good with apples! They don't hold their shape quite as well, but they still look beautiful and taste great.

@lena I’m not sure, but I think the reason for cutting a strip of skin around the top is to allow the pear skin to shrink without causing the fruit inside to pressurize and burst.

Delish and super easy! I added a bit of Eagle Rare bourbon right at the end (about 1 tbsp while on the burner, and another Tbsp, neat, in the jug before pouring the reduction in) of reducing the sauce, and it added a fantastic depth!

Nice addition.I had some peated whisky that I disliked (too harsh), but I thought it might soften the sugary sauce. So, I added 1TBS of regular whisky and 1TBS of the peated whisky to the sauce. Great choice. Added a tiny bit more of the peated whisky to taste. Needs to cook down to appreciate the subtlety of it as it blends into the sauce.

Why should we peel a strip of skin away from the top of each pear? What difference it makes?

Ultra tasty. Easy to make but a long bake time--worth the wait. Easy on the cloves-they can overpower the pears. Used a small pinch of ground cloves in the water and it flavored the syrup perfectly.

This is a delicious way to cook pears and recipe is excellent. My only comment was I found the syrup after cooking too sweet. I will make it exactly the same way next time but cut the sugar in half to 1/8th of a cup and then think it will be perfect!

The texture and flavors were lovely, but next time I will add a splash of something to balance the sweetness. Lemon? Lime? Balsamic vinegar?

My go to dessert - and a great excuse for co*cktails between dinner and dessert! Maple syrup makes a great substitute for the few in my family with honey-sensitive stomachs.

I made this as written with Bosc pears and it was great! The pear skins were very fragile, so take care when turning or basting them to prevent skin tears.

A really fine dessert for company or accompaniment to breakfast pancakes (especially Cunningham's Lemon Pancakes), and flavours take on an extra dimension with the addition of one or two star anise pods...