Baked honey pears with rosemary & pine nuts

Baked honey pears with rosemary & pine nuts

These baked pears are glazed with honey and flavoured with rosemary and lemon juice. The toasted pine nuts add a cruch and yogurt cools the warm pears. 

5 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseDessert
  • Prepare20 mins
  • Cook40 mins
  • Total time1 hr

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


Typical values per serving when made using specific products in recipe


1,434kJ/ 342kcals



Saturated Fat












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5 out of 5 stars1 rating