Sweet Honey Wine Pears

Sweet Honey Wine Pears
  • 4 firm-ripe pears (any variety)
  • 1 tablespoon unsalted butter, softened
  • 2 tablespoons plus 2 teaspoons honey
  • 1/2 cup sweet dessert wine, such as a late-harvest Muscat, Mascato, Lambrusco, Sangria,  or a Viognier 
  • 1/3- 1/2 cup cream, at room temperature, for serving (dollop of cream perfect)


  1. Position a rack in the center of the oven and heat the oven to 190 degrees C. Peel, halve, and core the pears. Smear the butter over the bottom of a 22 x33cm baking dish or small roasting pan. Set the pear halves cut side down in the dish.
  2. Drizzle 1 teaspoon of honey over each pear half. Pour in the sweet wine. Roast for 40 minutes. Remove the dish from the oven and, using pot holders, tilt the dish so the juices pool in one corner. With a spoon, baste each pear with some of the juices. Continue to roast until the juices cook down to a glazy consistency and the pears are very tender and take on a light toasted color, another 15 to 20 minutes. Lift up the cut side of a pear; it should look nicely caramelised. Turn off the oven and leave the pears in the oven to keep warm until serving time (the liquid will continue to thicken and the pears will brown a bit more).
  3.  If the juices have completely evaporated at serving time, add a tablespoon or two of hot water to the pan and swirl to recreate a syrupy glaze. Drizzle the glaze over each pear. Serve warm and pour fresh cream over. Leftovers are good eaten at room temperature or warmed gently.