Baked Pears With Feta Honey (Printable)

Pears roasted with feta, honey and cranberries for a sweet-tart, creamy finish—served warm with mint.

# What You'll Need:

→ Pears

01 - 4 ripe but firm pears, halved lengthwise and cored

→ Filling

02 - 3.5 oz feta cheese, crumbled
03 - 3 tbsp dried cranberries
04 - 2 tbsp walnuts, roughly chopped (optional)
05 - 2 tbsp honey, plus extra for drizzling
06 - 1/2 tsp ground cinnamon
07 - Zest of 1 lemon

→ Garnish

08 - Fresh mint leaves

# Directions:

01 - Preheat the oven to 350°F. Line a baking dish with parchment paper and set aside.
02 - Halve each pear lengthwise. Using a spoon or melon baller, scoop out the core and seeds to create a small cavity in each half.
03 - In a small mixing bowl, combine the crumbled feta, dried cranberries, chopped walnuts if using, 2 tablespoons of honey, ground cinnamon, and lemon zest. Stir until evenly incorporated.
04 - Arrange the pear halves cut side up in the prepared baking dish. Generously fill each cavity with the feta mixture, mounding slightly.
05 - Drizzle additional honey over the stuffed pears for extra sweetness and caramelization.
06 - Bake for 20 to 25 minutes, until the pears are fork-tender and the edges are lightly caramelized.
07 - Remove from the oven and let rest for a few minutes. Garnish with fresh mint leaves and serve warm.

# Expert Tips:

01 -
  • The contrast between creamy salty feta and sweet jammy pear is genuinely addictive and keeps everyone reaching for seconds.
  • It works beautifully as a last minute dinner party dessert or a mid afternoon snack with a cup of tea.
  • Cleanup is almost nonexistent since everything bakes in one dish.
02 -
  • Under ripe pears will not soften enough in the oven so give them a gentle squeeze at the store and choose ones with a little give.
  • Overbaking turns the pears mushy so start checking at the 20 minute mark rather than waiting for the full time.
  • The filling can be prepared a day ahead and refrigerated which makes assembly even faster when guests arrive.
03 -
  • Slice a thin strip off the bottom of each pear half so they sit flat and do not tip over and spill the filling while baking.
  • Warm the honey slightly before drizzling so it flows evenly and coats the fruit rather than clumping in one spot.

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