Buttery Roasted Pears arrive at the table with a glossy, caramelized skin and a tender, melt-in-your-mouth interior. This refined dessert highlights ripe pears roasted with brown butter and warm spices for a delicate balance of sweetness and nutty depth. Serve it simply or alongside a silky cream for an elegant finish. For a savory contrast, pair with a composed plate such as garlic-herb steak and roasted baby potatoes.
Why Make This Recipe
- Effortless Yet Elegant: Minimal hands-on time produces a showstopping presentation.
- Minimal Ingredients: A few high-quality elements—ripe pears, butter, honey—create layered flavor.
- Impressive Flavor: Brown butter and gentle roasting concentrate natural pear sugars and introduce nutty complexity.
This version elevates the ordinary by browning the butter and finishing with a whisper of citrus and sea salt, creating contrasts of silky fruit, crisp edges, and a savory-sweet finish that reads as both simple and sophisticated.
Ingredients
Base
- 4 ripe but firm Bosc or Anjou pears, halved and cored (leave stems if desired).
- Note: choose pears that yield slightly when pressed at the neck.
Sauce
- 4 tbsp unsalted butter (preferably European-style), browned and warm.
- Note: room temperature butter, then melted and browned to nutty aroma.
- 1–2 tbsp honey or maple syrup, to taste.
- Note: honey adds floral notes; maple gives deeper, caramel tones.
- 1 tsp fresh lemon juice.
- Note: balances sweetness and brightens the finish.
- 1/2 tsp ground cinnamon and a pinch of grated nutmeg.
Topping
- 2 tbsp toasted walnuts or pecans, roughly chopped.
- Note: toast until fragrant and slightly glossy.
- Flaky sea salt and fresh thyme leaves for garnish.
- Note: fresh herbs finely chopped if preferred.
For a seasonal accompaniment, consider a warm grain like roasted butternut squash quinoa.
How to Make Buttery Roasted Pears:
- Preheat the oven to 400°F (200°C). Line a baking tray with parchment and arrange pear halves cut-side up.
- Mini-tip: choose uniform sizes for even caramelization.
- In a small skillet, melt the butter over medium heat. Continue cooking until the solids turn golden brown and a nutty aroma rises, 3–4 minutes. Watch closely; color should be deep amber, not burnt.
- Sensory cue: the butter will foam and then give off a warm, toasted scent.
- Stir honey, lemon juice, cinnamon, and nutmeg into the browned butter. Remove from heat and taste for balance — it should be sweet with a bright citrus lift.
- Spoon a little of the brown-butter sauce over each pear, letting it pool in the hollowed cores. Roast for 20–25 minutes, until edges caramelize and the flesh yields to a gentle fork but retains shape.
- Sensory cue: look for glossy skins, bubbling edges, and a soft but intact texture.
- During the last 3 minutes, baste pears with pan juices and sprinkle with chopped toasted nuts to warm them through. Finish with a scattering of flaky sea salt and a few thyme leaves.
- Mini-tip: deglaze the skillet with a splash of water or sweet wine to capture every caramelized bit, then drizzle over pears.
How to Serve Buttery Roasted Pears:
Plate halved pears on warmed dessert plates. Spoon remaining brown-butter sauce around the base, add a quenelle of crème fraîche or vanilla mascarpone to one side, and scatter toasted nuts and thyme over the top. For a composed dessert course, serve alongside a slice of almond financier or a slender tuile for contrast in crunch and temperature.
How to Store Buttery Roasted Pears:
Cool pears completely at room temperature, then refrigerate in an airtight container for up to 3 days. To retain texture, store sauce separately if possible. Reheat gently in a 325°F (160°C) oven for 8–10 minutes or in a skillet over low heat, spooning warm sauce over before serving. Avoid microwaving, which can turn the fruit mushy.
Tips to Make Buttery Roasted Pears:
- Brown butter slowly and stop when you smell toasted nuts; carryover heat will deepen color.
- Choose pears that are ripe but firm to hold shape during roasting.
- Toast nuts just before assembly for maximum crunch and aroma.
- Use flaky sea salt at the end to heighten sweetness and cut richness.
Variation (if any):
- Upgrade with a splash of aged balsamic in the brown-butter sauce for a glossy, tangy lift.
- Swap the nuts for pistachios and finish with orange zest for a Mediterranean twist.
- For a breakfast variation, serve warm pears over Greek yogurt with a drizzle of warm honey.
FAQs:
How ripe should pears be for roasting?
Select pears that yield slightly when pressed at the neck but are not overly soft; they should hold their shape while roasting.
Can I make this ahead for a dinner party?
Yes. Roast pears and chill, then rewarm gently in a low oven and finish with fresh sauce and toppings just before serving.
What wine or beverage pairs well with this dessert?
A late-harvest Riesling or a lightly oaked Chenin Blanc complements the honeyed sweetness and nutty butter notes.
Conclusion
Buttery Roasted Pears offer a simple yet refined dessert that highlights seasonal fruit with a luxurious brown-butter finish. This recipe invites small adjustments—citrus, nuts, or a splash of liqueur—to match your tasting preferences and presentation style. If you enjoy pairing warm fruit with savory elements, explore related ideas like Honey Garlic Sweet Potatoes | Karen’s Kitchen Stories for complementary textures and flavors. Share your plating photos and notes in the comments, and feel free to pass this along on social media. How would you make this dish your own?
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Buttery Roasted Pears
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Elevate your dessert game with Buttery Roasted Pears, featuring caramelized skin and a melt-in-your-mouth interior, perfectly balanced with brown butter and warm spices.
Ingredients
- 4 ripe Bosc or Anjou pears, halved and cored
- 4 tbsp unsalted butter, browned
- 1–2 tbsp honey or maple syrup, to taste
- 1 tsp fresh lemon juice
- 1/2 tsp ground cinnamon
- Pinch of grated nutmeg
- 2 tbsp toasted walnuts or pecans, roughly chopped
- Flaky sea salt, for garnish
- Fresh thyme leaves, for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a baking tray with parchment and arrange pear halves cut-side up.
- In a small skillet, melt the butter over medium heat until the solids turn golden brown, about 3–4 minutes.
- Stir in honey, lemon juice, cinnamon, and nutmeg into the browned butter. Taste for balance.
- Spoon the brown-butter sauce over each pear, letting it pool in the hollowed cores.
- Roast for 20–25 minutes until edges caramelize and the flesh yields to a gentle fork.
- During the last 3 minutes, baste pears with pan juices and sprinkle with toasted nuts.
- Finish with flaky sea salt and thyme leaves before serving.
Notes
For optimal flavors, use ripe but firm pears. Toast nuts just before assembly. Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 pear half
- Calories: 250
- Sugar: 20g
- Sodium: 60mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 30mg