Tested till perfect Honey-Roasted Pears
Honey-Roasted Pears
Photography by Matthew Kimura

Honey-Roasted Pears

Bosc pears are ideal for this dessert because they keep their shape and texture after roasting. Look for ones with golden to brown skin for the best ripeness.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2008

Recipe5 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 4 4large Bosc pearBosc pears, (about 2 lb/1 kg)
  • 1/3 cup 1/3cupliquid honey
  • 2 tbsp 2tbspbutter
  • 2 tbsp 2tbsporange juice

Filling:

  • 1/2 cup 1/2cupcream cheese, softened
  • 2 tbsp 2tbspliquid honey
  • 1 1egg yolkegg yolks
  • 1/4 tsp 1/4tspgrated orange rind
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Preparation

Filling: In bowl, beat together cream cheese, honey, egg yolk and orange rind until smooth. Set aside.

Peel and halve pears, leaving stems intact. Trim thin slice off curved side to level. Using melon baller or teaspoon, remove core and enough of the centre to make 1-1/2-inch (4 cm) wide and 3/4-inch (2 cm) deep hollow, without going through bottom. Place, cut side up, in well-greased 13- x 9 -inch (3 L) glass baking dish.

In microwaveable glass measure, heat together 1/4 cup (50 mL) of the honey, butter and orange juice on high for 30 to 45 seconds or until melted. Stir; brush all over pears.

Turn pears cut side down. Bake in 375°F (190°C) oven, basting every 10 minutes, for 30 minutes. Turn pears and baste; bake for 10 minutes.

Pour any liquid in centre of pears into baking dish. Spoon generous 1 tbsp (15 mL) filling into centre of each pear.

In bowl, stir together remaining honey and 1/3 cup (75 mL) boiling water. Stir into pan syrup. Bake, basting once, until filling is puffed and pears are golden and tender, about 30 minutes. Transfer to platter; spoon sauce over top.

Nutritional Information Per serving: about

cal 393 pro 4g total fat 17g sat. fat 10g
carb 61g fibre 5g chol 98mg sodium 132mg

% RDI:

calcium 5 iron 7 vit A 18 vit C 17
folate 12
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