Description
Tender honey-glazed pears are baked with cinnamon and lemon, then topped with fresh strawberries, blueberries, raspberries, crunchy honey-coated walnuts, tangy feta, and fresh mint. This colourful sweet-and-savory fruit dish is perfect for brunch, autumn gatherings, or an elegant dessert.
Ingredients
For the Baked Pears:
4 ripe but firm pears, halved and cored (800 g)
2 tbsp honey (42 g)
1 tbsp olive oil (15 ml)
1/2 tsp ground cinnamon (1 g)
1 tsp fresh lemon juice (5 ml)
For the Berry Topping:
1 cup fresh strawberries, sliced (150 g)
1/2 cup fresh blueberries (75 g)
1/2 cup fresh raspberries (60 g)
1 tbsp honey (21 g)
1 tsp fresh lemon juice (5 ml)
For the Walnut Topping:
3/4 cup walnuts, roughly chopped (85 g)
1 tbsp honey (21 g)
1/4 tsp ground cinnamon (0.5 g)
Pinch of salt
For Serving:
1/2 cup crumbled feta cheese (75 g)
1 tbsp fresh mint leaves, chopped (3 g)
Instructions
1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish with olive oil. Arrange the pear halves cut-side up in a single layer.
2. Drizzle the pears with honey, olive oil, and fresh lemon juice. Sprinkle with ground cinnamon and spoon some of the honey mixture over each pear half.
3. Bake for 25–35 minutes, basting the pears with the honey juices halfway through, until tender when pierced with a fork but still holding their shape.
4. While the pears bake, combine the strawberries, blueberries, and raspberries in a bowl. Add the honey and lemon juice, then gently toss without crushing the berries. Set aside.
5. Place the chopped walnuts in a small skillet over medium-low heat. Add the honey, cinnamon, and a pinch of salt. Cook for 3–4 minutes, stirring frequently, until lightly toasted and coated.
6. Transfer the honey-coated walnuts to parchment paper and allow them to cool so the coating can set.
7. Remove the baked pears from the oven and let them cool slightly. Arrange the warm pear halves on a serving platter.
8. Spoon the fresh berry mixture over and around the pears. Drizzle with some of the warm honey juices from the baking dish.
9. Sprinkle with crumbled feta and the cooled honey-coated walnuts.
10. Finish with freshly chopped mint and an extra drizzle of warm honey syrup. Serve immediately while the pears are warm and tender.
Notes
Choose ripe but firm pears so they soften during baking without becoming mushy. Bosc and Anjou pears are good options. Use pears of similar size for even baking, and check smaller halves earlier. Baste the pears halfway through baking to keep them moist and flavourful. Cook the walnuts over medium-low heat and stir frequently because honey can brown quickly. Let the walnuts cool on parchment paper before serving so their coating can set. Add the berry topping shortly before serving to preserve the berries’ fresh texture. If your pears are very sweet, reduce the honey in the berry topping to maintain a pleasant sweet-tart balance. Goat cheese can replace feta for a similarly tangy flavour. A mild soft cheese can also be used. Fresh berries give the best texture. If using frozen berries, thaw them first and drain excess liquid. Bake the pears ahead if desired and refrigerate once cooled. Prepare the berries and walnuts separately, then assemble shortly before serving. Store leftover pears, berries, and walnuts separately in airtight containers in the refrigerator for up to 2–3 days. Rewarm the pears gently if desired and add the berries and walnuts just before serving. Serve as an elegant dessert, a special brunch dish, or a colourful addition to an autumn or holiday table. For individual servings, plate each pear half with extra berries and warm honey syrup. For brunch or an appetiser, arrange everything on a large platter and add the feta, walnuts, and mint just before serving. The pears can also be served chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean