Vanilla Roast Pears


vanilla roasted pears

Vanilla Roast Pears

Roasting fruit like this is brilliant for enhancing the natural sweetness without adding sugar. Fergal and Finbar just love these pears. I’m constantly amazed how many they can gobble in one sitting. They make a super lovely dessert for adults too. I’m also quite partial to serving them with yoghurt and granola for breakfast. The quantities are totally a guideline – double or halve the recipe depending on how much fruit you have.

When I’m making a big batch for the boys I usually skip the butter and vanilla to keep it simple. And since they generally eat them cold and aren’t into chunks of butter with their pears.

But if I’m serving them for adults I use both butter and vanilla.

takes: 70 minutes
makes: about 24 pieces

6-8 pears
2-4 hunks of butter (optional)
1 vanilla bean, finely sliced or 1 teaspoon vanilla extract (optional)

1. Preheat your oven to 180C (350F). Quarter pears, lengthwise. Remove any seeds.

2. Layer pears in a baking dish. Top with butter (if using) and vanilla (if using). Cover with foil and baked for 30 minutes.

3. Remove foil and stir. Return to the oven uncovered this time and bake for another 20-30 minutes or until the pears are soft and slightly browned. The less ripe your pears are the longer they will take to cook.

4. Serve warm or allow to cool and refrigerate.


different fruit – apples, peaches, nectarines, apricots, cherries or plums are all brilliant cooked this way.

no vanilla? – just skip it or replace with a cinnamon stick.

dairy-free – replace butter with coconut oil or just skip it.

vanilla ‘essence’ – this is basically fake vanilla flavour. I prefer to use real vanilla beans or real vanilla extract. But if ‘essence’ is all you can get a little will be OK.

different flavourings – replace the vanilla with lemon zest, a cinnamon stick, a very small piece of star anise.

more ‘saucey’ – add 1/2 cup dessert wine to the pears before covering with foil.

Shelf Life / Storage

Store in an airtight container or ziplock bag in the fridge. Can be eaten cold or warmed either in the oven or in a pan with a little butter or coconut oil. Will keep in the fridge for 2 weeks or so. Can be frozen for up to 12 months.

Waste Avoidance Strategy

pears, apples, peaches, nectarines, apricots or plums – will keep for a few weeks (depending on how ripe they are) in a plastic bag in the fridge. For longer storage just pop them in the freezer to defrost and cook later.

butter – keeps in the fridge for months.

vanilla bean – pantry.

Print Friendly, PDF & Email

{ 1 comment… read it below or add one }

jules May 30, 2020

Had these without the vanilla and butter for a treat as part of my Sunday Kitchen Sessions testing this week.

Absolutely LOVED them with double cream, roast pecans and a sneaky spoonful of almond butter.

Pear & Pecan is my new favourite dessert combo!


Leave a Comment