[RECIPE]
Baked Pears with Vanilla, Citrus + Ginger
Baked pears are the kind of dessert that feels both effortless and elegant. Fragrant with vanilla and citrus, with a subtle warmth from fresh ginger, they emerge from the oven glossy and tender, ready to be served on their own or alongside a scoop of bright sorbet.
- PREP
- 10 min
- COOK
- 30 min
- SERVES
- 6
INGREDIENTS
- Ripe-but-firm pears
- Butter or olive oil
- Honey or maple syrup
- Orange or lemon
- Vanilla
- Fresh ginger
- Salt
METHOD
Step 1: Prepare the pears
- 3 ripe-but-firm pears (or 2 big ones)
Halve the pears and scoop out the cores. Place them cut-side up in a baking dish.
Step 2: Make the glaze
- 2–3 tablespoons honey or maple syrup (adjust to sweetness of pears)
- Zest + juice of 1 orange or 1 lemon (orange for rounder flavor, lemon for brightness)
- 1 teaspoon vanilla
- 1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
- Pinch of salt
Mix the honey, citrus juice and zest, vanilla, ginger, and salt together. Spoon the mixture over the pears.
Step 3: Bake
- 1 tablespoon butter or olive oil
- 2–3 tablespoons water
Dot the pears with butter (or drizzle with olive oil). Add a splash of water to the dish to prevent drying. Bake at 180°C (350°F) for 25–35 minutes until tender and glossy. Halfway through, spoon the pan juices over the pears.
Step 4: Add the nuts (optional)
- 2–3 tablespoons chopped pistachios or almonds
Add the nuts in the last 5 minutes of baking, or toast them separately and sprinkle on top before serving.
NOTES
- The glaze concentrates as it bakes, creating a beautiful syrup at the bottom of the pan.
- Serve warm or at room temperature, on their own or with a scoop of sorbet.
- Best sorbet pairings: Pear sorbet for a seamless match; lemon sorbet for bright contrast; blood orange or orange sorbet to echo the citrus glaze; ginger sorbet for a warming complement; or raspberry sorbet for a bold, tart pop.