Roasted Caramel Pears

by Carrie Fehr

Roasted sweet pears with luscious syrupy caramel, is a flavor combination so insanely delicious, that it needs no embellishment. It can stand-alone. Roasted caramel pears are a snap to prepare, and with just a few ingredients you have an over-the-top dish that will surely impress everyone around your table.

Ancient Greeks, praised pears as gifts of the gods, and given the power of their nutritional punch, it makes a lot of sense.  This goddess of fruit is a great source of energy, and a goldmine of vitamins, minerals, and fiber.  It’s not surprising that pears were an important symbol held sacred in ancient times.

Serve bubbling hot, dripping in caramel, with a dollop of Greek yogurt, or sprinkle with toasted nuts or granola, if you like.

Roasted Caramel Pears


5 large pears, Bartlett or Anjou

3 tablespoons sugar

2-3 tablespoons unsalted butter

½ lemon, juiced

¼ cup water


Preheat the oven to 350ºF.  Butter a sheet pan and sprinkle 1 tablespoon of sugar until the pan is lightly coated.

Slice pears in half, and then use a melon baller to remove the core.  Place the pears cut side up on sheet pan.  Dot the pears with butter and sprinkle with remaining sugar.  Squeeze lemon juice over the top of the pears and place in the oven.

Roast for 30 minutes and remove from oven.  Using a spatula, turn over each pear so cut side is facing down.  Add water.  Bake another 20 to 30 minutes until golden brown.