These Easy Savory Baked Pears with Red Onion, make a delicious and different side dish or accompaniment to a cheeseboard. Served hot or warm they are just delicious!
Tender soft pears with red onion flavored with rosemary and maple syrup - these are just perfect with turkey for Thanksgiving, or as an accompaniment to a Christmas ham.
This is so simple to make - the pears and onions are roasted in the oven quickly, to give you a healthy, naturally sweet side dish that is just a little bit different. Try these for your holiday table!
Different Side Dishes
I love side dishes that are a little bit different, they still have the familiar flavors we love, but with a few twists to give them an edge. Like my roast parsnips with salted caramel, or my brown sugar carrots with cinnamon and thyme. Familiar veg with something just a little different.
And these roasted pears are no exception, they have the sweetness that you want (think cranberry sauce with your turkey) but plenty of salt and pepper and the savory hint of rosemary.
They really are a delicious addition to your table (holiday or otherwise!)
How to make savory baked pears
The recipe couldn't be simpler.
- Place cored pear quarters in a dish.
- Add chunks of red onion.
- Nestle some fresh rosemary in the gaps.
- Drizzle over, olive oil, maple syrup and apple cider vinegar.
- Season with salt and pepper.
- Bake until soft but still holding their shape.
DONE 😀
(Don't worry the full recipe is below. Keep scrolling or hit the purple pot over to the left there.)
Which pears to use?
You want to pick a pear that:
Is firm to the touch - the pears will soften as they bake so you want it firm to hold it's shape whilst roasting.
Has good clear skin - we leave the skins on, they help with the structural integrity of the final pear wedges and they add nutrients.
Is reasonably large - each pear will be cut into quarters so you want larger pears that will get caramelized in places, but still have plenty of sweet yielding flesh in others.
I like to use anjou pears, as they are naturally sweet, but with a firm texture and gorgeous two-tone skin. But be guided by what is in the grocery store.
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Recipe Tips and Adaptions
Don't prep the pears in advance, they will quickly discolor. Even the normal trick of leaving them soaking in water doesn't work, because the pears end up too wet and don't roast well. If you think you will be pushed for time, roast the pears ahead of time and serve them warm or at room temperature.
I love the color pop of red onions, but any onion will work well here. Or use baby onions! Just don't use frozen onions as they don't roast to that wonderfully crisp caramelized perfection.
You can switch the rosemary out for fresh thyme, sage or oregano. They are all delicious with the roasted pears!
Feel free to substitute honey for the maple syrup. You want something sweet and sticky to aid the caramelization, but the choice is yours.
Swap the apple cider vinegar for champagne vinegar, white wine vinegar or balsamic (balsamic does stain the pears). You want the tang of a fruity vinegar to balance the sweetness of the pears, so don't go for something strong like white vinegar, but any of the above are perfect!
What to serve with Roasted Pears
When I first made these it was as an idea for the holidays. I thought they would be delicious with a roast turkey or glazed ham. SPOILER: they were!!!!! The sweet flesh of the pear gave the turkey that wonderful sweet juicy addition that is so well-loved by cranberry sauce advocates.
It plays well with the Christmas ham as well, especially on a cold cuts dinner, with leftover ham, turkey and some bubble and squeak!
BUT the most surprising pairing came when I used some leftovers to add to a cheeseboard when we had some friends for the evening. A pear smooshed onto a toast point, a sweet caramelized onion wedge and some meltingly delicious room temperature brie!!!!! BRING ME A PLATE NOW, because that was good! It was also delicious with blue cheese too, just in case that is your thing.
Enjoy x
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Watch how to make savory baked pears
Get the Recipe
Easy Savory Baked Pears
Ingredients
- 3 pears - see note 1
- 1 red onion - see note 3
- 4 sprigs fresh rosemary
- 3 tablespoon olive oil
- 1 ½ tablespoon maple syrup - see note 3
- 1 tablespoon apple cider vinegar - see note 4
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 180ºC/350ºF.
- Cut each pear vertically into quarters and use a teaspoon to remove the core and seeds.
- Peel the onion and cut into wedges.
- Place the pears to a baking pan or ovenproof dish.
- Add the onion wedges and sprigs of rosemary.
- Pour over the olive oil, maple syrup, and apple cider vinegar. Toss gently to ensure each pear and onion wedge is well coated.
- Season with salt and pepper.
- Bake for 35-40 minutes, until everything is soft and starting to caramelize.
- Serve hot, warm or room temperature.
Video
Notes
- I like to use anjou pears, as they are naturally sweet, with a firm texture and gorgeous two-tone skin. But be guided by what is in the grocery store. (see the bulk of post for more tips on choosing your pear)
- I love the color pop of red onions, but any onion will work well here.
- Feel free to substitute honey or the maple syrup.
- Swap the apple cider vinegar for white wine vinegar if you don't have ACV.
Nutrition
Nutrition is per serving
Sandra says
Can I make this recipe in an Air Fryer? Please let me know how Thank you
Claire | Sprinkles and Sprouts says
Hi Sandra,
While I haven't tried it in the air fryer I have made baked apples in there and they worked perfectly. So I am sure the pears will work in their fryer too.
I'd do them for half the time and then check on them as air fryers tend to cook quicker than a regular oven.
Hope that helps
Cx
Hol says
Absolutely wonderful!!!
Had as a side dish with Pecan Crusted Cod, and Apple, Spinach salad...It was so delicious. We called it our "Harvest Dinner"...
Thank you for a keeper. Next will be on our holiday cheese board, and Thanksgiving table..
Lucille says
Delicious! Thanks for the inspiration! 🙂
Diana T. says
I had never seen pears being paired with onions! So, I immediately went into cooking mode to make this side dish. It was so easy to make and I had the ingredients in my pantry. The sweet flavors of the pears made the perfect companion to the onions! Making it for my Thanksgiving side dish and can't wait to see how much everyone will love it.
Julie S Bell says
I loved the pears and all of the ingredients that were sprinkled atop them. However, I'm giving this recipe only three stars because of the onions. I love onions, in any form. I did not love how they turned out in this recipe. You described the onions as "caramelized" when they were done. Mine were decidedly not. They verged on raw. Yet the pears were cooked to perfection. I would not have wanted to leave them in a minute longer. Two of us made this recipe and had the same issue. So, how do you caramelize the onions without causing the pears to overcook? I want those onions in there, as I think the flavors of the pears and the onions together would so tasty. Do you have any suggestions as to where we might have gone wrong. I think everyone who ate these just pushed the onions to the side and enjoyed the pears.
Claire | Sprinkles and Sprouts says
Hi Julie,
Sorry to hear this.
I would say the dish wasn't quite big enough, so the onions didn't get enough direct heat.
You could try a large dish, or perhaps give the onions 10 minutes cooking before adding the pears.
Hope that helps
Cx
Glenbo300 says
Wow! I made this for my wife. We both loved it! The savory taste of the onion and rosemary pairs up nicely with the sweetness of the pears and maple syrup. An elegant side dish that was relatively easy to make! Thanks!
Diane Cheh says
This is a novel way of using pears as a side dish. It was easy to make and very tasty, thank you!
Jen says
Does this keep well for leftovers the next day?
Claire McEwen says
They really do, they are great as part of a cheese platter the following day or with leftovers 🙂
Cx
Jan says
Love this recipe. I used Bosc pears, rice vinegar and maple syrup instead. Turned out great!
Sue says
I had to improvise on some ingredients because I didn't have the fresh herbs, I used dried. My pears also were a different variety because that's what I had. But the combination of the rosemary and apple cider with the pears was not great. Made with the proper ingredients may make a difference, I might try again.
Claire McEwen says
Sorry to hear you didn't find the recipe great.
I think the dried herbs could be the issue here, dried rosemary is fabulous for stews and soups, but it tends to taste a bit woody when it isn't in a slow cooked liquid.
Cx
Dagmar Graham says
hello Claire from America. I love your unique food ideas and I am a great fan of Pears.I am ready to make these pears for my cheese board, (your idea!).
I also love leftovers, cold, right out of the fridge, and this pear recipe sounds wonderful cold.
I had to laugh at “ bubble and squeek”, so I googled it. Wow, there is actually a food called so.
Keep inventing new recipes!!! You have a lucky family.
Dagmar
Claire McEwen says
Hi Dagmar,
Thank you so much for your kind words! I do hope you love the pears, I am sure you will as they are delicious!
I love leftovers too..... if there is leftover Christmas ham in the fridge I am always having a little nibble 😉
Have a great weekend Cx
Danielle says
Any recommendations for another herb? My fiance is not a fan of rosemary or sage.
Claire McEwen says
I would try thyme 🙂