baked pear recipe
The Best baked pear recipe
I love how easy this recipe is to adapt. You can bake them plain with just a little cinnamon, or toss them in a mix of spices and honey for something richer. They’re great for a casual weeknight meal or a dessert that feels special for a family dinner. Plus, pears are packed with fiber and antioxidants, so they’re a healthier pick than most desserts—no guilt, just flavor. My husband says they’re the perfect way to end a meal without feeling like you’re eating dessert, and honestly, I couldn’t agree more. It’s one of those recipes that’s so simple, it feels like a secret.
Creamy Baked Pears with Honey-Glazed Dough
A comforting baked pear dish where tender pears nestle into a buttery, slightly sweet dough, topped with a simple tomato-garlic sauce. Perfect for a light yet satisfying dessert or a cozy side.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 cup heavy cream
- 1 tbsp honey
- 4 ripe but firm pears (such as Bosc or Anjou)
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
👨🍳Directions
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1
Preheat oven to 425°F. Peel, core, and slice the pears into 1/2-inch thick rounds. Toss with lemon juice and cinnamon. -
2
In a large bowl, beat the softened butter with the sugar until light and fluffy. Add the egg and vanilla, mixing until combined. Gradually mix in the flour and salt until a soft dough forms. -
3
Arrange pear slices in a single layer on a baking sheet lined with parchment paper. Spoon the dough evenly over the pears, pressing gently to cover. -
4
Bake for 20 minutes until the dough is golden and the pears are tender. Remove from oven and brush the tops with a mixture of tomato sauce, garlic, olive oil, heavy cream, and honey. Return to the oven and bake for another 10 minutes until the sauce is bubbling and slightly caramelized.
🔧Equipment
- Mixing bowl
- Baking sheet
- Oven
- Pastry brush
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Baked Pears with Honey-Glazed Dough Works
❓ Frequently Asked Questions About Creamy Baked Pears with Honey-Glazed Dough
1. Why do the pears need to be peeled and cored before baking?
Yes, pears are best peeled and cored to ensure even cooking and prevent over-browning. The skin can become tough and bitter, while the core contains seeds that may not cook through properly. Removing them also makes serving easier—just slice or scoop the flesh directly from the peel.
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2. Can I substitute another fruit for pears in this recipe?
While pears add natural sweetness and texture, apples or peaches work in a pinch. Choose a fruit with a similar firmness to pears (like a firm apple) and adjust the baking time by 5–10 minutes if needed. Avoid overly soft fruits like bananas or berries, as they won’t hold up well to baking.
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3. What if my pears aren’t ripe enough to bake?
If your pears are underripe, let them sit at room temperature for 1–2 hours before baking to soften slightly. They’ll still cook through, but the texture may be slightly grainier. For extra tenderness, sprinkle a tiny bit of sugar on the flesh before baking to help draw out moisture.
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4. How can I prevent the baked pears from becoming dry?
To keep pears moist, brush the cut sides with a little melted butter or olive oil before baking. You can also add a splash of water or apple juice to the baking dish. Baking at 350°F (175°C) for slightly longer than the suggested time also helps retain juices.
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5. Can I make this ahead of time?
Yes, baked pears keep well in an airtight container for up to 2 days. If storing, let them cool completely and refrigerate. Reheat gently in a 300°F (150°C) oven for 5–10 minutes to restore warmth. They’re also delicious cold as a dessert or snack!
