Beyond Refined Sugar: The Magic of Honey-Roasted D'Anjou Pears

Not all sweetness is created equal. Here in our kitchen, we’ve always believed that nature doesn’t need any help from refined sugars or corn syrups. True culinary magic happens when you let pure, whole ingredients speak for themselves. For us, that star is always, rich Sonoran Desert Wildflower honey.

Sonoran Desert Wildflower honey

As a caramel maker, I am entirely obsessed with the chemistry of browning sugars. You can experience a little bit of that caramel magic right in your own oven. By roasting firm D'Anjou pears, we draw out the fruit's natural moisture, concentrating its flavors and allowing our Sonoran Desert wildflower honey to caramelized something that refined sugar simply cannot replicate.

Close-up view of honey and pears

Pear Cut in half

So, let's get started!

Here is a complete recipe for Honey-Roasted D'Anjou Pears with Feta Cheese and Walnuts, scaled for 4 servings.

Ingredients

• 2 firm, ripe green D'Anjou pears (halved and cored, skin left on)

• 3 tbsp honey

• 1 tbsp organic unsalted butter, melted

• Crumbled Feta Cheese, at room temperature (to taste)

• ⅓ cup walnut pieces

• Optional: 2-3 sprigs of fresh thyme or rosemary

Pears baked with feta, honey, walnuts and rosemary

Step-by-Step Instructions

1. Prep the Oven and Fruit: Preheat your oven to 375°F (190°C). Wash the pears, cut them in half lengthwise, and scoop out the center seeds with a spoon or melon scoop. Slice a tiny sliver off the rounded back of each pear half so they sit flat.

2. Season and Roast: Place the pears cut-side up in a baking dish. In a small bowl, whisk the honey and melted butter together. Brush or drizzle this mixture generously over the tops and into the wells of the pears. Scatter fresh herbs around the pan if using. Bake for 30 to 35 minutes, spooning the pan juices back over the pears halfway through.

3. Add the Walnuts: Open the oven and scatter the walnut pieces into the baking dish directly into the pooling honey juices. Bake for another 5 to 7 minutes, until the walnuts are fragrant and the pears are tender when pierced with a knife.

4. Stuff and Serve: Remove from the oven. Immediately add feta cheese into the warm center of each pear half. Top with the honey-coated roasted walnuts from the pan, drizzle with the remaining warm pan syrup.

The Perfect Wine Pairings

To balance the combination of sweet honey, rich walnuts, tangy feta cheese, and herbal rosemary, look for wines with bright acidity or matching herbal undertones. We love pairing with Arizona Wines. Check out Sonoita Vineyards or pair with your favorite.

Arizona Wine Pairing Sonoita Vineyards 2014 Fume Blanc Dry White.

The Make-Ahead Strategy

Preparing this dish ahead of time is a smart move, but you should only roast the pears and walnuts in advance, leaving the assembly for right before your guests arrive.

Leave the Feta cheese and reheating for right before you are ready to serve.

• Roast the Pears and Walnuts: Follow the recipe steps to roast the D'Anjou halves with the honey, butter, rosemary, and walnuts. Remove them from the oven just as they become tender.

• Store: Let the pears and their honey-rosemary pan syrup cool completely to room temperature. Cover the baking dish tightly with foil or transfer everything to an airtight container. Store them in the refrigerator for up to 24 hours.

• Keep Cheese Separate: Keep your feta cheese in the refrigerator until about 30 minutes before your your ready to top off your dish so it can soften slightly at room temperature.

Honey Roasted Pears with Rosemary, walnuts and feta cheese

How to Reheat and Serve Your Honey Roasted Pears

1. Take the Chill Off: Remove the pears from the refrigerator about 20 minutes before reheating so the honey-butter glaze can liquefy slightly and the fruit warms up evenly.

2. Warm the Pears: Pop the baking dish back into the oven at 350°F (175°C) for 10 to 12 minutes. You just want them heated through and the honey syrup bubbling gently.

3. Assemble Fresh: Take the hot pears out of the oven. Add the pear halve to a serving plate and crumble the room-temperature feta into the centers, spoon the warm rosemary-walnut syrup over the top, and serve immediately alongside your chilled wine from Sonoita Vineyards.

This is a recipe with ingredients I had on hand. You can add your own twist, chèvre cheese (goat cheese), other herbs, cinnamon, and when warm out of the oven, a nice honey gelato. If you are near our shop in Tubac, stop by and pickup a honey gelato to go! Delicious!

Sonoran Desert Wildflower Honey

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