We love poached pears. Sometimes the pears are just not quite ready; a little under ripe or too early in the season. Once when this happened we decided to roast the pears to coax out more flavor and we added the spices we would have used in the poaching liquid. They were a hit so now we roast pears often.


  • 1 teaspoon black peppercorns, ground

  • ½ teaspoon cloves, ground
  • ½ teaspoons  allspice, ground
  • 2 teaspoons whole coriander, ground
  • 2 star anise pieces, ground
  • 6 Bartlett pears, peeled
  • 6 Tablespoons salted butter
  • 6 tablespoons  sugar


Combine spices in a bowl and mix well to combine; set aside. Peel pears, cut in half lengthwise, and remove core. Pat dry with paper towel and set aside while melting the butter. Transfer butter to a bowl and add pears, gently tossing to coat pears with butter; add sugar and continue to toss gently. Place pears cut side down on a unbuttered baking sheet and sprinkle each with approximately ½ teaspoon of the spice blend.  Place in preheated 400º F oven for approximately 20-25 minutes. Pears should be just tender through when pierced with paring knife. They should be caramelized on the bottom side; if not, allow a little extra time in the oven till all are well browned, if needed.  Cool to room temperature and serve immediately. Or refrigerate and reserve pears chilled for service.
At service, we like to serve these pears chilled with a zabaglione sauce ,whipped cream,  a chocolate biscotti for the crunch factor. A tasty nut brittle also adds crunch.

Chef’s Notes: Peel pears close to the time you will be cooking as they will brown.


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