Roasted Pears {Easy Side Dish or Salad Topping}
Roasted pears with balsamic vinegar and brown sugar turn a few firm pears into an easy fall side dish. Browned to perfection in a skillet and softened in the oven, spoon the sweet and savory sauce over the pear halves and serve with chicken or pork. This make-ahead recipe can be sliced and used for a delicious fall salad, too.
Pears have been one of my favorite fruits since I was a little kid, but I tend to forget about them in the middle of fall when it seems everything is apple- and pumpkin-oriented.
Often, you’ll see roasted fruit suggested as a simple dessert, but I love the idea of roasting fresh pears in a skillet with a more savory sauce including balsamic vinaigrette.
These tender pears are delicious served as a side dish for your dinner, but I loved slicing them and serving them over peppery arugula for a simple salad.
As we get closer to the holidays, this is a great recipe to keep in your back pocket. You can make them ahead the day before and serve them chilled.
Why This is the Best Recipe
- Seasonal Ingredients: This is the perfect recipe for fall when fresh pears are in season. It’s a wonderful alternative to the steady stream of apples and pumpkins.
- One Dish: The pears get browned in the same skillet as is used to cook them in the oven.
- Make-Ahead Friendly: You can roast the pears a day in advance and chill them in the fridge for a quick-to-grab salad topping.
Ingredients You’ll Need
- Fresh Pears: Start with firm Bartlett or Bosc pears. You cannot use canned pears in this recipe, they are already too soft.
- For the Sauce: Olive oil, Brown Sugar, Balsamic Vinegar
- Seasonings: Salt & Pepper
Prepare the Pears
Wash the pears and then slice them in half with a chef’s knife.
I found that a 1/2 tablespoon measuring spoon is the perfect size for scooping out the core. You could also use a small melon baller if you have one. Remove the cores and discard.
Sprinkle salt and pepper evenly over the cut side of the pears.
Brown the Pears
Pour the olive oil in a large oven-proof skillet and set it over medium-high heat.
Make sure the handle is oven-safe too, since this pan will be going into the oven.
Once the pan is hot and the olive oil is shimmering, carefully place the pears in the skillet, cut side down.
Cook for 2 minutes or until they are nicely browned.
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Season the Pears
Turn the pears over and then sprinkle them with brown sugar.
Add the balsamic vinegar and a tablespoon of water to deglaze the pan. This will help loosen up all the brown bits stuck to the bottom.
Roasting Instructions
Preheat the oven to 350°.
Transfer the skillet to the oven for 10 minutes.
The pears are done when a sharp knife slides in easily at the thickest part of the pear.
To serve immediately, transfer the pears to a serving platter and then spoon the juices from the skillet over the top.
Make Ahead Tips
The cooled pears can be covered in plastic wrap and kept in the fridge until serving, but they’re best the day you make them.
Prep Ahead: Once you’ve sliced the fresh, raw pears, they will begin to brown if you don’t cook them immediately. If you want to prep this dish ahead, I recommend going all the way through to cooked and then letting them cool before storing them.
Fridge: Stored in an airtight container, cooked pears usually keep about 3 days.
Reheating Note: The pears don’t reheat very well, so plan to serve prepped-ahead pears cold.
Variations
I made these roasted pears for topping my roasted pear salad with blue cheese and nuts.
If you want to serve them as a side dish on their own, you might want to consider adding one of the following toppings:
- Fresh Thyme: Add a sprig to the skillet just before roasting in the oven.
- Chopped Nuts: Sprinkle some chopped pecans or walnuts over the top for the last minute of roasting.
- Crumbled Cheese: Spoon a bit of crumbled goat cheese, feta, or blue cheese over the top just before serving.
Serving Suggestions
I usually make these roasted pears as a festive salad topping during the fall holiday season. This roasted pear salad is the perfect pairing with blue cheese, walnuts, and my mustard vinaigrette dressing.
You could also use them in place of the raw pears in my festive apple pear salad.
However, they make an excellent, simple side dish when you want to add something sweet to the table.
If you’re trying to get a jump start on your Thanksgiving dinner, you could plan to make roasted chicken leg quarters for my make-ahead roasted chicken gravy.
Serve the meat for your dinner tonight with a scoop of Instant Pot rice pilaf, air fryer green beans, and these roasted pears as a side dish.
More Pear Recipes
If you would like to add more pear recipes to your fall menus, check out some of these family favorites:
Roasted Pears
Ingredients
- 4 large firm Bartlett or Bosc pears cut in half
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon light brown sugar
- 2 tablespoons balsamic vinegar
Instructions Start Cooking
- Preheat the oven to 350°F.
- Use a melon baller or spoon to remove the core of each pear half. Sprinkle the pears with the salt and pepper.4 large firm Bartlett or Bosc pears, Salt and pepper
- Pour the olive oil into a large oven-proof skillet and set it over medium-high heat.2 tablespoons olive oil
- Once the pan is hot, carefully place the pears cut side down in the oil. Cook for 2 minutes or until they have nicely browned.
- Sprinkle the pears with the brown sugar and add the balsamic vinegar with a tablespoon of water to deglaze the pan.1 tablespoon light brown sugar, 2 tablespoons balsamic vinegar
- Turn the pears over and transfer the skillet to the oven for 10 minutes or until the pears are easily pierced with a sharp knife.
- Transfer the pears to a clean plate to cool. Once they are cooled enough to handle, you can slice each pear into four or five wedges. They can be kept covered in plastic wrap in the fridge until serving but are best the day you make them.
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About Tiffany
Tiffany is a home-cooking enthusiast, three-time cookbook author, and creator of the sites Peanut Blossom, Peanut Blossom Book Club, and Don’t Just Fly. She believes that family dinner can be manageable, fun, and — most importantly — tasty. She lives in Charlotte, North Carolina, with her husband and two daughters and can often be found baking a loaf of bread with her beloved bread machine, reading a good book, or planning her family’s next adventure.