Baked Pears with Honey and Cinnamon

Raizy Fried Recipe By
  • Cook & Prep: 35 m
  • Serving: 6
  • Contains:

Bosc pears; they are so delicate & versatile. What I like most about the following recipe is its simplicity. This recipe pleasantly proves you can offer guests an elegant (and affordable) dessert with little fuss. Here's a recipe to add to your go-to list: easy enough to pull off for a Tuesday night dinner but special enough to serve to guests. This impressive dessert is a hit at my house. It's fast, easy, and delicious! Most of all, I love the rustic look of this dessert.

Ingredients (4)

Main ingredients

Start Cooking

Prepare and Serve Pears

  1. Halve and scoop out center seeds of each pear.

  2. Cut a straight slice off the bottom edge of each pear half so will sit nicely on the plate.

  3. Fill the cavities (where you scooped out seeds) with a bit of walnuts. Then drizzle honey (approximately half a teaspoon per pear) and generously sprinkle cinnamon over the pears. 

  4. Bake in a pre-heated oven at 350 degrees Fahrenheit for approximately 30-35 minutes or until tender (test with fork).

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  • BARB

    Baked Pears with Honey and Cinnamon

    serving on shabbos

    Hi, this sounds perfect for the Winter friday nights as a dessert. How/when would you suggest I prep it on friday, and keep it warm until the end of the meal, without getting too soft/mushy?
    Posted by chai18 |January 12, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    I think you can make it in advance, not overcooking it Barb and then possibly leave it on the least "hot" part of the hot plate before Shabbos. I would ask your LOR the best way to do that if it has too much liquid.
    Posted by Chaiaadmin|January 17, 2017
    0
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  • BARB

    Baked Pears with Honey and Cinnamon

    serving on shabbos

    Hi, this sounds perfect for the Winter friday nights as a dessert. How/when would you suggest I prep it on friday, and keep it warm until the end of the meal, without getting too soft/mushy?
    Posted by chai18 |January 12, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    I think you can make it in advance, not overcooking it Barb and then possibly leave it on the least "hot" part of the hot plate before Shabbos. I would ask your LOR the best way to do that if it has too much liquid.
    Posted by Chaiaadmin|January 17, 2017
    0

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