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–+ servings
250ml Cinnamon Infused Olive Oil – aromatic olive oil
Garden Infuzions

Roasted Pears with Honey and Cinnamon Blend Olive Oil

Tender roasted pears get brushed with Cinnamon Infused Olive Oil, honey, and brown sugar for a warm, fragrant dessert that feels simple, cozy, and special.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 halves
Course: Dessert, Snack
Cuisine: American, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 ripe but firm pears
  • 2 tablespoons Cinnamon Infused Olive Oil
  • 2 tablespoons honey
  • 1 tablespoon light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon fine sea salt
  • 2 tablespoons chopped almonds
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon unsalted butter cut into small pieces

Equipment

  • 1 baking dish small to medium
  • 1 sheet Parchment paper optional for easy cleanup
  • 1 Paring knife for halving pears
  • 1 small spoon or melon baller for removing cores
  • 1 Pastry brush for coating pears
  • 1 set Measuring spoons for oil, honey, and spices

Method
 

Instructions
  1. 1. Heat the oven to 400°F and line a small baking dish with parchment paper or lightly grease it.
  2. 2. Halve the pears lengthwise and scoop out the cores with a spoon or melon baller.
  3. 3. Arrange the pear halves cut-side up in the baking dish and brush them with the Cinnamon Infused Olive Oil.
  4. 4. Drizzle the honey over the pears, then sprinkle on the brown sugar, ground cinnamon, and sea salt.
  5. 5. Add a few small pieces of butter to the top of each pear half and scatter the chopped almonds around the pan.
  6. 6. Roast for 20 to 25 minutes, until the pears are tender, glossy, and lightly caramelized at the edges.
  7. 7. Spoon the pan juices over the pears, finish with lemon juice, and serve warm.

Notes

Use pears that hold their shape when baked, such as Bosc or Anjou. If you want a little extra shine, spoon the juices from the pan over the pears right before serving. Serve warm for the best texture and aroma.

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