Baked Pears with Goat Cheese, Honey, and Cranberries

Baked Pears with Goat Cheese, Honey, and Cranberries is a warm, elegant dish that’s perfect as an appetizer, side, or even a light dessert. I love how the natural sweetness of the pears pairs with the tangy goat cheese, tart cranberries, and rich drizzle of honey. It’s simple, beautiful, and packed with flavor in every bite.

Why You’ll Love This Recipe

I love this recipe because it looks gourmet but takes minimal effort. The ingredients are wholesome and seasonal, and when baked, the pears turn tender and fragrant. The creamy goat cheese adds a rich contrast, while the cranberries bring just the right amount of brightness. I also appreciate how versatile this dish is—I can serve it warm out of the oven or at room temperature for easy entertaining.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ripe but firm pears (like Bosc or Anjou)

• Goat cheese (soft, for filling)

• Dried cranberries

• Honey

• Chopped walnuts or pecans (optional, for crunch)

• Fresh thyme or rosemary (optional, for garnish)

• Olive oil or butter (lightly brushed on the pears)

• Salt and pepper (to taste)

Directions

1. I start by preheating the oven to 375°F and lining a baking dish or sheet with parchment paper.

2. I cut the pears in half lengthwise and scoop out the core with a spoon or melon baller to create a little well for the filling.

3. I lightly brush the cut sides of the pears with olive oil or melted butter and place them cut-side up in the prepared dish.

4. I bake the pears for about 15–20 minutes, until they begin to soften slightly but still hold their shape.

5. I remove them from the oven, fill each pear center with goat cheese, a few cranberries, and nuts if using.

6. I return them to the oven for another 10 minutes until the cheese is warm and the pears are fully tender.

7. Once out of the oven, I drizzle them with honey and sprinkle with fresh herbs, salt, and pepper before serving.

Servings and timing

This recipe serves 4 people (1 pear = 2 halves per serving). From start to finish, it takes about 35–40 minutes, including prep and baking time.

Variations

I sometimes use blue cheese or feta for a stronger bite instead of goat cheese. For a sweeter twist, I’ve added a sprinkle of cinnamon or a few chopped dates. If I want more crunch, I add crushed candied pecans on top. I’ve also made this recipe with apples instead of pears when that’s what I have on hand.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I place them in a 300°F oven for 8–10 minutes until warmed through. I don’t recommend microwaving, as it can make the pears mushy. If I’m serving them cold, I let them come to room temperature before enjoying.

FAQs

Can I make this dish ahead of time?

Yes, I prepare and bake the pears ahead of time without the toppings, then reheat and add the goat cheese and cranberries just before serving for the best texture.

What type of pears work best?

I prefer Bosc or Anjou pears because they hold their shape well when baked and have a nice balance of sweetness and firmness.

Can I use fresh cranberries?

I use dried cranberries because they’re sweet and chewy, but fresh cranberries can be used if I cook them down first or sweeten them to balance their tartness.

Is this dish savory or sweet?

It’s a perfect mix of both—the sweetness of the pear and honey contrasts beautifully with the tangy cheese and earthy herbs, making it suitable as an appetizer, side, or dessert.

Can I make this vegan?

Yes, I substitute a plant-based cheese and use maple syrup instead of honey. The result is still delicious and comforting.

Conclusion

Baked Pears with Goat Cheese, Honey, and Cranberries is a cozy, elegant dish that never fails to impress. I love how it brings simple ingredients together in a way that feels special. Whether I’m making it for a dinner party, holiday table, or just a quiet night in, this recipe adds a touch of warmth and beauty to any meal.

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