Baked honey pears with rosemary & pine nuts


4 large, ripe Conference pears
1 lemon, 1 strip of pared zest and 2 tbsp juice
4 tbsp clear honey
30g unsalted butter
4 rosemary sprigs, plus extra to garnish
30g pine nuts
4 heaped tbsp Greek yogurt  


1. Preheat the oven to 180°C, gas mark 4. Peel and core the pears and cut a slice from the base so they sit upright. Rub each with 1 tsp lemon juice to prevent browning, then stand up in a dish small enough to fit them snugly. Drizzle with 2 tbsp honey, dot with 20g butter, tuck the rosemary sprigs and pared lemon zest around them and finish with the remaining lemon juice and 1 tbsp water. Cover with foil and bake for 30-35 minutes, until the pears are soft, but still hold their shape; set aside.

2. Melt the remaining 10g butter in a frying pan set over a low heat. Gently fry the pine nuts, stirring often, until deep golden. Drain on kitchen paper. Put the pears in serving bowls and drizzle over the remaining 2 tbsp honey and juices from the tin. Scatter over the pine nuts and serve with a spoonful of Greek yogurt, plus fresh sprigs of rosemary, if liked.

  • Preparation time: 20 minutes
  • Cooking time: 40 minutes
  • Total time: 1 hour

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,434kJ
Fat 15.1g
Saturated Fat 6.4g
Carbohydrate 48.4g
Sugars 48.2g
Protein 3.1g
Salt 0.1g
Fibre 4.3g

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5 stars

Average user rating Based on 2 ratings