{"id":27493,"date":"2026-10-20T09:00:41","date_gmt":"2026-10-20T13:00:41","guid":{"rendered":"https:\/\/www.vrg.org\/blog\/?p=27493"},"modified":"2026-09-23T13:28:25","modified_gmt":"2026-09-23T17:28:25","slug":"roasted-pear-dishes","status":"publish","type":"post","link":"https:\/\/www.vrg.org\/blog\/2026\/10\/20\/roasted-pear-dishes\/","title":{"rendered":"Roasted Pear Dishes"},"content":{"rendered":"
\"\"<\/a>

photo from istockphoto<\/p><\/div>\n

By Chef Nancy Berkoff, EdD, RD<\/p>\n

Fresh pears have a fleeting season, so we might not get beyond eating them as a fresh, juicy snack. If you overbuy, or have an abundance on your tree, you might consider baking pears, using in a sauce, making pear butter\u2026 or roasting them!<\/p>\n

Roasted pears are a delight and easy to prepare. They are warm, juicy, and\u00a0caramel-ly.\u00a0Halve and core just-ripe pears (softer pears will turn into \u201csauce\u201d in the oven), brush or spray with oil, and roast at 400 degrees for about 25 minutes, or until they are soft (a fork slides in easily). If you would like to create a golden crust, begin roasting cut side down, and then turn about half way through roasting to finish cut-side up.<\/p>\n

If you would like to add even more taste and texture, roast pears, cut side up, topping the halves with maple syrup, vanilla extract, and walnuts or with maple syrup, a splash of apple cider, and a sprinkle of cinnamon and ginger powder. If you would like a more savory taste, roast pears, cut side up, topping with balsamic vinegar and a sprinkle of nutritional yeast and cracked black pepper.<\/p>\n

Jam-filled roasted pears make a wonderful cold-weather breakfast or a dinner dessert or even a salad topping.\u00a0To serve two people, you\u2019ll need two pears, jam or preserves of your choice, crumbled nuts of your choice (walnuts or pistachios work well; if you are avoiding nuts, roasted edamame work well, as does toasted coconut), and maple syrup. Cut and core your pears; core a large enough area for about 2 teaspoons of preserves. Place pears, cut side up, on a baking sheet and fill with preserves. Drizzle a small amount of maple syrup on the area of the pears not filled with preserves. Bake at 400 degrees until soft, about ten to fifteen minutes. Remove from oven and sprinkle with nuts or your choice of topping.\u00a0Eat warm as a breakfast or dessert or serve on a bed of mixed greens.<\/p>\n

For a \u201csnazzy\u201d dessert, core and quarter four almost-ripe pears; do not peel. Toss with organic granulated sweetener to coat and set aside. Melt 3 Tablespoons vegan margarine in a pan or in the microwave.\u00a0 Toss pears with margarine and then place in a baking dish (with high sides, as we are going to add liquid), peel side up. Bake at 400 degrees, turning to allow all the pear pieces to brown (about ten minutes). Remove from oven, pour over 1 cup white wine or apple cider; add a cinnamon stick. Return to the oven and allow to roast until much of the liquid is evaporated. Place hot pears in a serving dish, scoop small amounts (like a Tablespoon) of sorbet or frozen vegan ice cream over and serve immediately.<\/p>\n

Serve roasted pears, right out of the oven, warm, or chilled over hot cooked cereal, sliced corn bread, zucchini bread or cinnamon raisin toast or bagels, vegan yogurt, or silken tofu. Consider including roasted pears as an ingredient in green salads or in savory soups, such as a pumpkin, carrot, or butternut squash soup.\u00a0If you have extra roasted pears, cut into small pieces and mix into vegan cream cheese or sour cream for a bagel or toast topping.<\/p>\n","protected":false},"excerpt":{"rendered":"

By Chef Nancy Berkoff, EdD, RD Fresh pears have a fleeting season, so we might not get beyond eating them as a fresh, juicy snack. If you overbuy, or have an abundance on your tree, you might consider baking pears, using in a sauce, making pear butter\u2026 or roasting them! Roasted pears are a delight […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-27493","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/27493","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/comments?post=27493"}],"version-history":[{"count":1,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/27493\/revisions"}],"predecessor-version":[{"id":27495,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/27493\/revisions\/27495"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=27493"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=27493"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=27493"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}