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Fig-Glazed Bosc Pears

Fig-Glazed Bosc Pears

  • Prep

    5 m
  • Cook

    45 m
  • Ready In

    55 m
Color Fell

Color Fell

This is a recipe for beautiful, sweet, and slightly tangy roasted Bosc pears. They are delicious with just some whipped cream or ice cream and they are also perfect on tarts and cheesecakes.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

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  • Calories:
  • 115 kcal
  • 6%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 24.2g
  • 8%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 4 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 375 degrees F (190 degrees C). Butter a baking sheet.
  2. Arrange the pear quarters on the prepared baking sheet. Drizzle all but 1 tablespoon of the honey over the pears; set the reserved honey aside.
  3. Stir the fig preserves, pomegranate molasses, and cinnamon together in a small saucepan over medium heat; bring to a boil, reduce heat to low, and keep at a simmer until ready to use.
  4. Bake the pears in the preheated oven until golden brown, 15 to 20 minutes. Reduce oven heat to 325 degrees F (165 degrees C). Brush the fig glaze over the baked pears. Continue baking until firm on the outside, but tender inside, 25 to 35 minutes more. Allow to cool 5 minutes.
  5. While the pears cool, whip the cream, almond extract, and reserved honey together with a hand mixer in a large glass or metal mixing bowl until thick. Dollop the whipped cream mixture over the pears to serve.
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Reviews

lj25
3

lj25

3/1/2011

I LOVE baked pears as their flavor becomes extremely rich. With the glaze they were outstanding. Very tasty served with whipped cream and some sliced almonds. 16 servings means each person gets a quarter of a pear. Must have been an error.

Weaselsmom
2

Weaselsmom

12/5/2012

Everytime I see this recipe in my recipe box I laugh. I gave it 4 stars because I think if it is prepared properly, it will be awesome! I made this as directed, but my "baking sheet" was rimless - which translates to hot honey all over the bottom of my oven! Next, I did not have (or know what it was) pomegranate molasses, but I did have regular molasses...can you see where this is going? Well, the molasses taste was over powering, but I was determined to eat these potent pears anyway. Everything else about this recipe rocked! Just be sure to use a rimmed baking sheet and please do get pomegranate molasses - it is not the same as sorghum molasses. I will make these again (correctly) because even with the problems and substitutions, I knew it was a good recipe.

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