Baked pears with fig glaze

    50 minutes

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

    3 people made this

    Serves: 4 

    • 4 pears - peeled, cored, and quartered
    • 1 cup honey, divided
    • 1 cup fig jam
    • 1/2 cup pomegranate molasses
    • 1 pinch ground cinnamon
    • 1/2 cup thickened cream
    • 1/4 teaspoon almond essence

    Preparation:5min  ›  Cook:45min  ›  Ready in:50min 

    1. 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.
    2. Stir the fig jam, 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.
    3. Bake the pears in the preheated oven until golden brown, 15 to 20 minutes. Reduce oven heat to 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.
    4. While the pears cool, whip the cream, almond essence, 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 in English (3)


    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.  -  26 Feb 2011  (Review from Allrecipes USA and Canada)


    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.  -  05 Dec 2012  (Review from Allrecipes USA and Canada)


    I just used the honey and cinnamon on the pears. And sweetened the whipped cream with honey as well instead of sugar. It was wonderful!  -  01 Nov 2015  (Review from Allrecipes USA and Canada)