Cinnamon Roasted Pears
This preparation relies on the fruit's own sugars concentrating as it caramelizes in the oven. It is a straightforward way to highlight the texture of Bosc or Anjou pears.
Choosing the right pear matters more than the spice.
Select pears that feel heavy for their size. If the pear is too soft, it will turn to mush before the edges can properly caramelize.
- Baking dish
- Melon baller or paring knife
- Pastry brush
What goes in.
- 4firm-ripe Bosc pears
- 3 tbspunsalted butter, melted
- 1 tbspground cinnamon
- 2 tbspbrown sugar
- 1 pinchsea salt
Building the syrup
Whisk the melted butter, cinnamon, and sugar until fully combined before applying. The butter carries the cinnamon into the crevices of the fruit, creating a localized glaze as the juices release.
The method.
Prep the oven and pears
Preheat your oven to 400°F (200°C). Cut the pears in half lengthwise and use a melon baller to scoop out the seeds and the fibrous core.
Arrange and brush
Place the pear halves cut-side up in a baking dish. Brush the cut surfaces generously with the butter and cinnamon mixture, ensuring some pools in the center where the core was removed.
Roast
Bake for 25 to 30 minutes. The pears are finished when a paring knife slides into the thickest part of the flesh without resistance and the liquid in the center is bubbling and thick.
Other turns to take.
Nutty Crunch
Add a tablespoon of toasted, chopped walnuts or pecans to the center cavity halfway through the baking process.
Citrus Infusion
Add a strip of lemon zest or a teaspoon of fresh orange juice to the butter mixture for a brighter finish.
When it doesn't go to plan.
Place the pears cut-side up so they roast in their own juices rather than braising in the bottom of the pan.
If your pears are rolling around, shave a thin slice off the rounded skin side to create a flat base.
Baste the pears with the pooled juices once halfway through baking for an even, glossy coat.
The ones that keep coming up.
Can I leave the skin on?
Yes, keeping the skin on helps the pear maintain its structure during the high-heat roasting process.
What if my pears are very firm?
Add 5 to 10 minutes to the baking time, but cover the dish loosely with foil to prevent the edges from burning before the centers are tender.