Honey-Glazed Baked Pears (or Apples)
The Easiest Fall Dessert We Make
When you want something warm and sweet but don't feel like baking a whole pie, this is the answer. You halve the fruit, brush it with honey and cinnamon, and let the oven do the rest.
In about 30 minutes, the pears (or apples) turn soft and jammy, and the honey glaze turns sticky and golden at the edges. Top them with yogurt or ice cream and you have a dessert that feels fancy with almost no effort.
We finish each one with a fresh drizzle of raw honey right before serving. That last bit of unheated honey is where all the floral flavor comes through.
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Honey-Glazed Baked Pears
Soft, jammy fruit with honey, cinnamon, and walnuts.
| Prep10 min | Bake25–35 min | TotalAbout 45 min | Yield4 servings |
Ingredients
- 4 firm-ripe pears (Bosc or Anjou hold their shape best), or 4 baking apples such as Honeycrisp or Pink Lady
- 3 tablespoons honey (we use our Beeholden Farms raw honey), plus more raw honey for serving
- 2 tablespoons butter or coconut oil, melted
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 1/4 cup chopped walnuts or pecans
- 2 tablespoons water or apple cider
- To serve: Greek yogurt, vanilla ice cream, or whipped cream
Equipment: a baking dish, a melon baller for coring, and a pastry brush for the glaze.
Instructions
- Heat the oven. Preheat to 375°F.
- Prep the fruit. Cut the pears or apples in half from top to bottom. Scoop out the cores and seeds with a small spoon or melon baller. If they wobble, trim a thin slice off the rounded side so they sit flat.
- Arrange. Place the halves cut-side up in a baking dish and pour the water or cider into the bottom of the dish.
- Glaze. Stir the honey, melted butter, cinnamon, and salt together. Brush or spoon it over the fruit, letting some pool in the hollows.
- Bake. Bake for 15 minutes. Spoon the pan juices over the fruit, scatter the nuts on top, and bake another 10 to 20 minutes, until the fruit is tender when pierced with a knife.
- Serve. Spoon the pan syrup over each half, add a scoop of yogurt or ice cream, and finish with a drizzle of raw honey.
Recipe notes: Baking time depends on how ripe your fruit is. Softer pears may be done in 25 minutes, while firm apples can take closer to 35.
Ways to Dress It Up
- Cheese course: fill the hollows with a spoonful of goat cheese or blue cheese before the second bake.
- Oat crumble: top with a mixture of oats, butter, and brown sugar for a mini crisp. (Or go all in with our Honey Apple Crisp.)
- Breakfast: serve over oatmeal or with yogurt and granola.
- Make it a spread: serve alongside a slice of our Classic Spiced Honey Cake.
Storage and Safety Tips
- Refrigerate leftovers covered for up to 3 days. Rewarm in the oven or microwave.
- Not for babies. Honey in any form should never be given to children under 12 months old.
Finish with the Good Stuff
That final drizzle of raw honey is what makes this dessert. Ours is lightly strained and harvested in small batches from our hives, so it's full of flavor.
Ready for dessert? Shop our raw honey here. Local to Fremont? Pickup is free, and we offer free local delivery to the 94536 zip code on orders of $35 or more.
Pears and apples both depend on pollinators to grow. Read the best pollinator trees to plant in the Bay Area.
