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When you roast these pears, their sweetness really stands out, with just enough tang and a little richness. In my house, everyone gets excited for them. They're super easy, but feel fancy every time.
I first whipped this up on a chilly fall night and now whenever pears pop up at the market, it's always on my to-do list. It feels comforting and a little bit luxurious at the same time.
Ingredients
- Runny honey: Makes everything glossy and adds sweet, floral flavor. Give your honey a taste before using to be sure it's the one you want.
- Balsamic vinegar: Look for thick aged balsamic—it gives a gentle tang that keeps things from being too sugary.
- Unsalted butter: Helps your pears caramelize and gives them deep flavor. The fresher the butter, the better the taste.
- Large, slightly underripe pears: They should feel solid when you press them. Really ripe pears can fall apart while roasting, so stick with ones that still feel firm.
Step by Step Instructions
- Serve 'em Up:
- Pour a little of that buttery pan juice over the tops. Add an extra drizzle of honey if you're in the mood. Best eaten warm.
- Finish with Honey:
- Take the pan out of the oven and spoon the runny honey over each warm pear. Let them hang out in the warm pan for a few minutes so the flavors really come together.
- Add Balsamic Vinegar:
- Flip pears over gently. Now, spoon some balsamic vinegar across the cut sides and slide the skillet back in for another five minutes.
- Roast in the Oven:
- Pop your skillet into a hot oven—400 F or 200 C. Don't touch for about twenty minutes while the pears soften and get golden spots.
- Sauté the Pears:
- Lay pears with the cut side down into melted butter. Let them sizzle for a couple minutes until you see brown edges starting to form.
- Melt the Butter:
- Set your heavy oven-safe skillet over medium-low. Drop in the butter and let it melt just until you see the first foamy bubbles.
- Prep the Pears:
- Split each pear down the middle and scoop out the core (a melon baller or small spoon works great). Keep the skin on so they hold together while they roast.
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Need to Know
- This treat is naturally vegetarian and has no gluten, so it's really flexible for guests
- Awesome as a dessert, brunch item, or served up next to a savory dish
- Perfect for using up pears that are still a little hard but tasty
The best part, hands down, is how balsamic vinegar transforms in the oven. It goes all syrupy and smooth—you'll honestly surprise everyone with how deep the flavor gets. My mom couldn’t believe such a simple combo could taste so fancy.
Storage Tips
Pop leftover pears into a sealed container and stash them in the fridge—they'll stay good for three days. Warm them up in a skillet over low or toss them in the microwave for a quick fix. They'll get softer, but the taste is still great.
Ingredient Swaps
No pears? Apples work too, just let them roast a little longer. Maple syrup gives a different kind of sweetness instead of honey. And if you want to skip dairy, grab some vegan butter instead.
Serving Ideas
Try these pears with vanilla ice cream, whipped cream, or Greek yogurt. Want something on the savory side? Sprinkle crumbly blue cheese and some toasted walnuts on top. They're also awesome over oatmeal or pancakes.
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Hungarian Tradition
Baking fruit is a classic Hungarian move, letting the sugars in fruit shine. Dishes like this always remind me of the rustic desserts at my grandma's house—she liked fruit over cake any day. The honey and balsamic twist isn't old-school but it's one I can't get enough of.
Frequently Asked Questions
- → What pears work the best?
Pick firm pears that aren't too ripe. They'll keep their shape and get perfectly golden. Skip mushy ones—they don't hold up well.
- → Could I use something besides balsamic?
If you don't have balsamic, a splash of sherry vinegar or a bit of lemon juice keeps things tangy.
- → Should I peel the pears?
No need to get rid of the skin. It helps the pears stay together and gives a nice bite.
- → Is a cast iron pan a must?
Any sturdy pan you can put in the oven works. Cast iron gives them a great color, but stainless or other heavy pans do fine too.
- → How should I serve them?
Serve them warm with a drizzle of honey or sauce from the pan. A scoop of vanilla ice cream or some whipped cream makes them even better.