A pear on it own is delish! but baking it with sweet honey? Oh Honey! it’s a mouthgasm!
Pears bake so beautifully if you choose the right variety. I love to use the Bosc pear to bake with. It hold it’s shape well and yet still renders a juiciness without becoming mushy.
I use turmeric and ginger in this recipe, I think they go hand in hand. Such a lovely pair for pears! I like to buy turmeric and ginger in their raw form and then freeze it. Whenever I need it for a recipe I just take it out and grate it in. I use a micro grater like this one so that there are not big chunks of the pungent spice in my mouth. It grates it finely so that it melts into the recipe. I find it much more flavourful than the dried spice but if that’s all you have access to then dried will do. The fresh spice can keep for about 6 months in the freezer if kept wrapped.
I like to use raw honey. We have quite a few local apiaries with different varieties and flavours of honey which I love to try. Honey, raw honey can last years. Even if it gets a little hard or crystallizes it is still good and usable, you can just heat it slightly to get the consistency you’d like. In this recipe it melds with the spices and juices from the pears and makes a sauce that is still sticky sweet but of a thinner consistency than honey. Honey is a food that I will not give up. It has many health benefits for inside and outside of the body and has been used for thousands of years by humans. We have a symbiotic relationship with the bees in that they pollinate our plants and also provide a rich antimicrobial, anti-inflammatory, anti-bacterial, anti-oxidant nectar with trace minerals that help boost immunity. And we look after them and (hopefully) the plant sources so that we can both thrive. Maybe they do more for us than we do for them?
This recipe will make enough to coat at least 12 pears (I made 15) so it is great for a gathering or meal prepping. You could have this for breakfast with your favourite plant based or plain yogurt sprinkled with nuts and drizzled with the honey sauce. If keeping it, place it in a container with the sauce covering it, maybe slice them and remove the seeds for added convenience. It should keep in the fridge for about 5 days.
I used a large deep sided baking dish for this so that it was enough to catch the juices that will expel from the pears during baking. Its difficult to know how much juice will come out of the pear upon baking and so a deep dish is the safest bet!
I like to peel the pears as that will ensure the sauce penetrates the flesh for a beautiful melding of flavours!
Golden Baked Pears
- 12 pears (Bosc)
- 1/3 cup Raw honey
- 1/2 tbsp grated turmeric
- 1 tbsp grated ginger
- 1/2 tsp cardamom
- Preheat the oven to 350°F/180°C. Prepare the pears by peeling them and removing any bruises. Place in deep baking dish.
- (If honey is hard) In a small pot add the honey, turmeric, ginger and cardamom and heat on low until honey has melted but not boiled. Alternately, add all ingredients together and drizzle over prepared pears.
- Bake for about 20-25 minutes or until desired softness is achieved in the pear. You still want them to hold their shape and not be mushy.
- Let sit for about 10 minutes before serving with sauce drizzled over top.
- Enjoy life in the pink!