This Baked Pears with Goat Cheese recipe is a comforting and delicious mix of tender, crunchy, and caramelized flavors. Bosc pears are cored, brushed with melted butter, sprinkled with cinnamon, and baked. They are then topped with honey-butter-roasted pecans for a nutty, crunchy addition that enhances the sweet and savory combination.
Baked pears make a delightful choice for breakfast, an afternoon snack, or a special occasion like a holiday meal with family and friends, as they are both beautiful and full of flavor!
This recipe is one of the simplest yet most incredible cozy dishes to make. It requires only a few minutes of your time and just a few staple ingredients. The combination of salty, savory goat cheese with the subtle sweetness of pears, honey, cinnamon, and pecans will leave you begging for another portion.
These baked pears make an elegant, sweet, cozy, and tasty dessert, perfect when served with a scoop of ice cream, yogurt, or caramel sauce.
I typically use Bosc pears, which are super juicy and naturally sweet. Their firm texture makes them ideal for warm desserts and allows them to hold up beautifully in salads, cakes, and galettes. I truly believe pears are underrated—in fact, I sometimes think I prefer them over apples!
I usually choose Bosc pears when making Chocolate Loaf Cake with Pears or Pear, Walnut and Goat Cheese Galette.
INGREDIENTS FOR BAKED PEARS WITH GOAT CHEESE
One of the reasons you’ll love this baked pears recipe is that it requires just a few simple ingredients.
- Bosc pears
- Goat Cheese
- Unsalted butter
- Honey
- Pecans or Walnuts
- Cinnamon
- Lemon juice
- Sea Salt
HOW TO MAKE BAKED PEARS WITH GOAT CHEESE
Preheat the oven to 375℉ (190℃). Lightly spray a baking pan or line a baking sheet with parchment paper. Set aside.
Slice the pears in half lengthwise and remove the core and seeds. Use a melon baller or small spoon to remove the core and seeds, creating a small well for the filling.
Trim a thin slice from the rounded backside of each pear half so they sit flat in the baking dish. Lightly brush the cut sides with lemon juice to prevent browning.
Next, place the pears, cute side up, in an oven-safe baking dish. Brush the cut sides with melted butter, then sprinkle with cinnamon.
TIP: Try to keep the stems intact, as they add a lovely, rustic touch to the baked pears. Not only do they look beautiful, but they also give the dessert a more elegant presentation.
Transfer the baking dish to the center of the oven and bake uncovered for 35-40 minutes, or until the pears are soft and lightly browned on the edges.
When about 5 minutes of the baking time remain, place butter, chopped pecans, and honey in a small saucepan. Cook over medium heat, stirring constantly for 1 minute, until the mixture is well combined. While the pears are baking, gently mix the goat cheese in a small bowl.
Once the pears are perfectly roasted, carefully remove them from the oven. While they’re still warm, fill the indentation of each pear with about 1 rounded tablespoon of goat cheese.
Spoon the hot pecan mixture over the goat cheese on the baked pears. Transfer to a serving platter or individual plates. Serve warm; drizzle more honey on top if desired. Finish with a light seasoning of salt to enhance all the flavors. Enjoy!
A FEW TIPS & SUBSTITUTIONS
- Bosc pears: Choose firm but not overly hard pears. Avoid overripe ones, as they will turn mushy in the oven.
- Goat cheese: Make sure to use good-quality cheese. Not everyone is a fan of goat cheese, but you can easily substitute it with cream cheese for a mild, creamy texture, ricotta for a lighter flavor, or feta for a tangier option. For a richer taste, try Brie, or for a bold, tangy twist, use blue cheese.
- Pecans: Try using walnuts for a similar crunch, or almonds would work too. Hazelnuts also work well for a rich, slightly earthy flavor.
- Nut-free: You can use seeds like sunflower seeds, pumpkin seeds, or chia seeds. These options provide a similar crunch and texture without the nuts, while adding their own unique flavor.
- Honey: You can use brown sugar, coconut sugar, or even 100% pure maple syrup. Adjust the amount to personal taste.
- Butter: You can use coconut oil or extra-virgin coconut oil.
- Spices: Cinnamon pairs perfectly with pears, so feel free to add as much as you like, depending on your personal taste. A tiny pinch of cloves, ginger, nutmeg, or cardamom can enhance the cinnamon flavor. Alternatively, you could use a pre-mixed apple pie spice.
TIP: Some pears may take a few minutes longer to bake. The baking time can vary depending on the size, variety, and ripeness of the fruit. To check for doneness, pierce one of the pears with a fork. If the fork slides in easily, the pears are ready. If not, bake for a few more minutes.
SERVING SUGGESTIONS FOR BAKED PEARS WITH GOAT CHEESE HONEY AND PECANS
Baked pears make a perfect, elegant dessert for those avoiding gluten or watching their carb intake. You can serve baked pears with a scoop of ice cream. Vanilla, chocolate, or No Churn Pistachio Ice Cream are best for pears.
You can also serve the baked pears with whipped cream or a drizzle of Rhubarb Strawberry Sauce for an extra touch of sweetness. Sprinkle with shaved chocolate or cinnamon sugar for added flavor.
They also pair beautifully with a side of Greek-style yogurt (regular or dairy-free) for a lighter variation or a sprinkle of granola for added crunch.
As a final serving suggestion, try baked pears with my Easy Crape Recipe or Lemon Ricotta Waffles for delicious a Sunday morning breakfast or brunch.
HOW DO I STORE BAKED PEARS?
You can store leftovers, but these baked pears are best enjoyed the day they’re made, warm and delicious right out of the oven.
If you have any leftover baked pears, let them cool completely before transferring them to an airtight container. Store in the refrigerator for up to 1–2 days. To reheat the leftovers, put them in a preheated oven at 350℉ or 180℃ for about 10 minutes or warm them up in the microwave.
You can also enjoy them cold, but not straight from the fridge. They are best at room temperature, so be sure to leave them out of the refrigerator for about 30 minutes before eating.
Avoid freezing the baked pears, as the texture of the fruit will change, and the goat cheese could become grainy when thawed.
WHICH PEARS ARE BEST FOR BAKING?
Although you can technically use any variety of pear for baking, the best pears are those that are firm and hold their shape when baked. I highly recommend Bosc pears, as they are crisp and don’t fall apart during baking. If you can’t find Bosc pears, some other varieties that may work include Bartlett and Anjou pears. These varieties have a dense texture that softens evenly without becoming mushy. Unfortunately, canned pears are not suitable for this recipe.
MORE DESSERT RECIPES
Looking for more desserts, check these ones out!
- Pavlova
- Zucchini Almond Cake
- Lemon Poppy Seed Muffins
- Almond Sand Dollar Cookies
- Rhubarb Walnut Coffee Cake
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Happy Cooking! -A
*Nutritional information is automatically generated and should be considered as an estimate.
BAKED PEARS WITH GOAT CHEESE
Equipment
- Baking dish or baking sheet
- Parchment paper (optional)
Ingredients
- 3 large Bosc pears cut in half and cored
- 1 tablespoon lemon juice freshly squeezed (optional)
- 1 tablespoon unsalted butter melted
- 1 teaspoon cinnamon or more to taste
- 1/2 cup goat cheese (about 6 tablespoons)
Walnut Topping
- 1 tablespoon unsalted butter
- 1/3 cup Pecans, chopped use raw, unsalted pecans or walnuts
- 2 tablespoons honey
- 1/4 teaspoon Sea salt or to taste
Instructions
- Preheat the oven to 375℉ (190℃). Lightly spray a baking pan (any size that large enough to fit the halved pears) or line baking sheet with parchment paper. Set a side. Wash the pears under cold water and slice them in half lengthwise. Use a melon baller or a regular small spoon to remove the core and seeds, creating a small well for the filling. Discard the seeds.
- Optionally, you can trim a thin slice from the rounded backside of each pear half so they sit upright in the baking dish. You can also lightly brush the cut sides with lemon juice to prevent browning, though this step is optional.
- Next, arrange the pears, core side up, in a single layer in the prepared baking dish. Brush the cut sides with melted butter, then sprinkle evenly with cinnamon-feel free to add more cinnamon if you'd like.
- Transfer the baking dish to the center of the oven and bake uncovered for 35-40 minutes, or until the pears are soft and lightly browned on the edges. At 35 minutes, my pears still have a little ‘bite,’ the way I prefer. However, this will vary depending on the size and type of pears used—many will take closer to 40 minutes. If you prefer softer pears, bake them for up to 45 minutes.
- When about 5 minutes of the baking time remains place butter, chopped pecans and honey in a small saucepan. Cook over medium heat, stirring constantly for 1 minute, until the mixture is well combined. While the pears are baking, gently mix the goat cheese in a small bowl.
- Once the pears are perfectly roasted, carefully remove them from the oven. While they're still warm, fill the indentation of each pear with about 1 rounded tablespoon of goat cheese.
- Spoon hot pecans mixture over the goat cheese on the baked pears. Transfer to a serving platter or individual plates. Serve warm, drizzle more honey on top if desired. Finish with a light seasoning of salt to enhance all the flavors. Enjoy!
- Store leftovers: If you have any leftover baked pears, allow them to cool, then transfer them to an airtight container. Store the container in the refrigerator, and they should keep for up to 1-2 days.