Roasted Ginger Pear

There's something about the smell of ginger roasting in the oven that stops me mid-afternoon, every single time. A few years back, I was testing a new dessert for a dinner party and had forgotten to pick up anything fancy, so I grabbed some pears from the fruit bowl and started improvising with what I had in my spice cabinet. Twenty-five minutes later, the kitchen was filled with this warm, honeyed aroma that made everyone ask what was happening before they even walked in. That's when I realized this simple roasted pear had become something special.

I made these pears for my partner on a rainy October evening when neither of us felt like going out, and watching their face when that warmth and sweetness hit was worth every minute. The kitchen steamed up, the candles flickered, and for once, a homemade dessert felt less like an obligation and more like a small act of care.

Ingredients

• Ripe but firm pears (Bosc or Anjou), halved and cored: The firmness keeps them from falling apart while the flesh softens into silky tenderness, and I've learned that Bosc pears hold their shape best.
• Fresh ginger, finely grated: Don't use ground ginger here; the fresh stuff gives you brightness that mellows beautifully as it roasts.
• Honey: This is what creates those caramelized edges and keeps the filling from drying out.
• Ground cinnamon: A warm whisper that ties everything together without overpowering.
• Vanilla extract: A small but honest addition that deepens the flavor naturally.
• Lemon zest and juice: The secret to stopping this from tasting one-note; the citrus keeps everything bright.
• Unsalted butter, melted: This bastes the pears as they cook, creating that gorgeous golden color.
• Chopped walnuts or pecans (optional): If you add them, they toast and become little pockets of nuttiness.

Instructions

Get your oven ready:

Preheat to 400°F and line a baking dish with parchment or a light grease. This small step saves you from sticking and cleanup later.

Arrange the pears:

Place your halves cut side up in the dish, leaving a little breathing room between them so they roast rather than steam.

Build the filling:

Mix your ginger, honey, cinnamon, vanilla, lemon zest, and juice in a small bowl until it becomes a loose, fragrant paste. Taste it while you're mixing—it should taste bright and spiced, not one-dimensional.

Dress the pears:

Spoon the mixture generously into each pear cavity and over the surface, letting some drip down the sides.

Add butter and nuts:

Drizzle melted butter across everything and scatter nuts if you're using them; they'll toast as the pears cook.

Roast until golden:

Bake for 20 to 25 minutes, basting once halfway through with the pan juices that pool at the bottom. You'll know it's done when the pears are tender and their edges have turned deep golden brown.

Finish and serve:

Plate them warm, and if you have it, add a scoop of vanilla ice cream, a dollop of whipped cream, or tangy Greek yogurt to cool and balance the warmth.

Save

I'll always remember bringing these to a potluck where I expected them to be nice but forgettable, and instead watching people ask for the recipe and go back for seconds. That's when I understood that the simplest dishes, made with attention and warmth, are often the ones that stick with people.

Choosing the Right Pears

The pear you choose shapes everything about how this dessert turns out. Bosc pears are my go-to because they hold their shape beautifully and have a slight nutty undertone that pairs wonderfully with ginger. Anjou pears work too and tend to be a bit sweeter, which is lovely if you're serving them to people who prefer milder flavors. I once made these with overly ripe pears that collapsed into mush, and while it still tasted good, it looked more like compote than elegant roasted fruit. If your pears are rock-hard when you buy them, give them a day or two to soften on the counter.

Making It Your Own

This recipe is wonderfully forgiving if you want to play with it. I've swapped the honey for maple syrup on afternoons when I'm feeling autumn-specific, and the pears came out with a deeper, earthier sweetness. A pinch of cardamom instead of cinnamon takes it in a completely different direction—almost spiced-tea territory. Star anise works beautifully too if you want something floral and slightly licorice-like. The beauty is that the roasting method stays exactly the same; you're just shifting which spices sing.

Serving and Storage

These pears are magical straight from the oven when everything is warm and the flavors are singing, but they also hold up beautifully if you need to make them ahead. I've reheated them gently the next day and found they're still tender and flavorful, perhaps even a bit more concentrated. Store them covered in the fridge for up to three days, and warm them in a low oven before serving so the texture stays soft rather than becoming rubbery.

• Serve warm or at room temperature depending on your mood and what you're pairing it with.
• A scoop of vanilla ice cream or Greek yogurt transforms it into something even more indulgent.
• Leftover pears make a surprisingly good breakfast when warmed and spooned over oatmeal or yogurt.

Save

This dessert has become one of those recipes I return to when I want something that feels special without requiring hours in the kitchen. There's something deeply satisfying about transforming a few humble pears and spices into something warm, fragrant, and genuinely delicious.

Recipe FAQs

→ What type of pears work best for roasting?

Choose firm, ripe pears like Bosc or Anjou to ensure they hold shape while becoming tender and caramelized.

→ Can I substitute honey with another sweetener?

Yes, maple syrup or agave nectar can be used as vegan alternatives without compromising flavor.

→ How do the spices enhance the dish?

Fresh ginger adds warmth and zing, while cinnamon and vanilla provide comforting depth and aromatic balance.

→ What nuts are recommended as a topping?

Chopped walnuts or pecans complement the softness of pears with a crunchy texture and nutty flavor.

→ What oven temperature and time are ideal for roasting?

Roast at 400°F (200°C) for 20–25 minutes until the pears turn golden, tender, and caramelized.

→ Are there any suggested serving options?

Serve warm with vanilla ice cream, whipped cream, or a drizzle of Greek yogurt for added creaminess.