There’s something quietly seductive about simple, warm fruit fresh from the oven — especially when it’s pear season. Baked Pears with Feta, Honey, and Cranberries is one of those recipes that feels like a cozy hug on a plate: rustic yet elegant, sweet and salty in equal measure, and absolutely begging to be shared. Whether you’re looking for a light dessert after a hearty meal, a festive holiday starter, or an easy addition to a fall or winter brunch, these baked pears deliver comfort and seasonal flair with minimal fuss.

Pears are the star here: their soft, buttery texture and mellow sweetness roast beautifully, concentrating flavors while maintaining shape. Pairing them with tangy crumbled feta, jewel-like dried cranberries, a drizzle of warm honey, and a whisper of cinnamon creates a balanced bite that’s both familiar and pleasantly novel. Fresh thyme leaves add an herbal lift if you like. This recipe uses pantry-friendly ingredients and a short bake time, making it perfect for last-minute guests or a quiet, indulgent night in. Read on for the full ingredient list, step-by-step method, helpful tips, and creative serving ideas to make these baked pears a seasonal favorite.

Ingredients & Equipment

Ingredients

• 3 ripe pears, halved and cored
• Fresh thyme leaves, for garnish (optional)
• 75 grams crumbled feta cheese
• 30 milliliters olive oil or melted butter
• 30 grams dried cranberries
• 30 milliliters honey
• 1 gram ground cinnamon

Notes

• Choose pears that are ripe but still firm — they should give slightly to pressure but not be mushy. Bosc, Anjou, or Bartlett work beautifully.
• The recipe lists olive oil or melted butter; olive oil keeps things lighter and adds fruity notes, while butter gives a richer, more traditional roast aroma.
• You can adjust the amount of honey and feta to taste — these balance sweet and salty, so tweak to your preference.
• Ground cinnamon is used lightly to avoid overpowering the delicate pear flavor.

Helpful tools and equipment

• Baking dish (large enough for 6 pear halves to sit cut-side up comfortably)
• Parchment paper (for easy cleanup)
• Pastry brush or small spoon (to coat pears with oil/butter)
• Sharp knife and cutting board (to halve and core pears)
• Small bowl (to combine cranberries and feta if you like)
• Measuring spoons and scale (for garlic-free accuracy)
• Oven thermometer (optional, helpful if your oven runs hot/cold)
• Serving platter or plates

Step-by-Step Instructions (with tips)

Preparation (5–10 minutes)

1. Preheat oven to 190°C (375°F). If you suspect your oven temperature varies, use an oven thermometer to check accuracy. Line a baking dish with parchment paper for easy cleanup and to prevent sticking.
2. Wash and dry your pears. Using a sharp knife, slice each pear in half lengthwise. With a spoon or melon baller, gently scoop out the core and seeds to create a shallow well in the center of each half. Be careful not to remove too much flesh — you want the pear to retain shape during baking.

Coating and seasoning (2–3 minutes)
3. In a small bowl, pour 30 milliliters of olive oil or melted butter. Using a pastry brush (or a spoon), brush each pear half lightly with the oil or butter. This helps with caramelization and prevents the cut surface from drying out.
4. Arrange the pear halves cut-side up in the prepared baking dish, leaving a little space between them so air circulates and they roast evenly.
5. Sprinkle each pear with a light dusting of ground cinnamon — about a pinch per half — to add warmth without overpowering the fruit.

Baking (20–25 minutes)
6. Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the pears are tender when pierced with a fork but still hold their shape. The exact bake time depends on the ripeness and variety of your pears; firmer pears may need the full 25 minutes.

Tip: Check at 15 minutes if your pears are very ripe, as they can go from tender to mushy quickly.

Finishing (2–3 minutes)
7. Remove the pears from the oven. While they’re hot, immediately top each pear half with the 75 grams of crumbled feta and sprinkle the 30 grams of dried cranberries evenly over them. The residual heat softens the feta slightly, giving a lovely contrast in textures.
8. Generously drizzle 30 milliliters of honey across the pears — use more or less depending on your sweetness preference. If you like, briefly warm the honey (10–15 seconds in a microwave) so it flows smoothly and pools a bit in the pear wells.
9. Garnish with fresh thyme leaves if desired. Serve warm on their own, with a dollop of Greek yogurt or mascarpone, or alongside a cheese board or roasted meats.

Variations and flavor suggestions

• Roasting vs. poaching: Roasting concentrates sweetness and adds caramelized notes, while poaching (in wine, spiced syrup, or tea) yields a silkier, more uniform texture. For poached pears, simmer halved pears gently in a flavored liquid until tender, then finish with feta, cranberries, and honey. Poached pears are elegant but require more liquid prep and cooling time.
• Cheese swaps: Replace feta with creamy goat cheese for a softer tang, or use ricotta salata for a milder salty crunch. For a fully vegetarian/vegan option, use a firm plant-based feta-style cheese.
• Add crunch: Scatter chopped toasted walnuts, pecans, or pistachios over the pears for texture and nutty flavor.
• Spice it up: Add a pinch of cardamom or a zest of orange to the honey before drizzling for a more aromatic finish.
• Savory twist: For a heartier appetizer, roast pear halves alongside thin slices of prosciutto or serve with slices of roasted chicken or pork.

Kitchen tips

• If your pears are underripe, let them ripen at room temperature for 1–3 days. To speed ripening, place them in a paper bag with a ripe banana or apple.
• To avoid soggy bottoms, don’t crowd the baking dish; allow some air around each pear half.
• Use parchment for easy removal and less cleanup, but a well-seasoned ceramic or cast-iron dish also works great.
• If using butter, watch closely for browning; melted butter can brown fast and add an even nuttier flavor if allowed to caramelize slightly.

Storage, Freezing & Make-Ahead Tips

Storing leftovers

• Refrigerator: Store leftover baked pears in an airtight container for up to 3 days. Keep any honey drizzle separate if you plan to reheat frequently so it doesn’t make the pears overly sticky. When ready to eat, reheat gently in a 160°C (325°F) oven for 8–10 minutes or microwave briefly in 20–30 second bursts until warm.
• Note: Feta will firm up when chilled; you may want to add a small sprinkle of fresh feta before serving to refresh the texture.

Freezing

• Freezing whole baked pears is possible but not ideal — the texture can become softer after thawing. If you plan to freeze, remove as much honey as possible and freeze the pear halves in a single layer on a baking sheet first, then transfer to a freezer-safe container or bag for up to 2 months. Thaw overnight in the fridge and reheat gently.
• Better approach: Freeze a larger batch of plain roasted pear halves without toppings; when you want to serve, reheat gently and top with fresh crumbled feta, dried cranberries, and honey.

Make-ahead tips

• Make the pears ahead and keep toppings separate: Roast pears up to a day in advance and refrigerate without honey or feta. Reheat and top just before serving to maintain texture contrast.
• Prepare a topping mix: Combine crumbled feta and dried cranberries in a small container up to 2 days ahead; add fresh thyme and honey when ready to serve.
• For brunch events: Roast a large tray of pears and keep them warm in a low oven (about 90–100°C/200–210°F) for up to 30–45 minutes, then finish with toppings right before plating.

Portioning advice

• This recipe makes 6 pear halves (3 pears halved), which is a nice dessert portion for 3 people or an appetizer for 4–6 depending on serving size. For gatherings, scale up by roasting additional pears on a larger tray or in multiple batches.

How to Use / Serve This Dish

Serving ideas

• As a dessert: Serve warm pears with a scoop of vanilla ice cream, Greek yogurt, or a spoonful of mascarpone. The cold, creamy element balances the warm, sweet fruit and salty feta.
• As an appetizer: Present halved baked pears on a wooden board with crostini or toasted sourdough slices. The salty feta and sweet honey pair beautifully with a glass of crisp white wine or sparkling.
• On a cheese board: Add these pears to a holiday cheese platter alongside aged cheddar, manchego, and a small bowl of nuts. Their sweet-savory profile elevates the board and offers a seasonal centerpiece.
• Brunch or breakfast: Top warm pears with granola and yogurt for a slightly decadent morning treat. Add a drizzle of extra honey and a sprinkle of toasted seeds.
• Savory pairing: Serve with roasted pork loin, seared duck breast, or roasted chicken. The pears’ sweetness complements rich meats and cuts through fatty flavors.
• Salad topper: Chop warmed roasted pears and scatter them over mixed greens with toasted nuts, shaved fennel, and a vinaigrette for a composed salad.

Wine and drink pairings

• White wines: A slightly off-dry Riesling or a fruity Sauvignon Blanc complements the pears’ sweetness and feta’s tang.
• Sparkling: Prosecco or a dry sparkling wine refreshes the palate between sweet-salty bites.
• Non-alcoholic: A warm spiced tea or sparkling apple cider is comforting and festive.

Presentation tips

• Serve warm on a neutral-colored plate so the pear’s golden color, ruby cranberries, and white feta pop visually.
• Garnish with thyme sprigs and a final small drizzle of honey for a glossy, inviting finish.
• For individual elegance at dinner parties, set one or two halves per plate with a small scoop of ricotta or mascarpone on the side and a scattering of toasted nuts.

Frequently Asked Questions (FAQ)

Q: Can I use other fruits instead of pears?
A: Yes — apples (especially Gala or Fuji), quince (if par-cooked), or even halved peaches (in summer) work well with feta, honey, and cranberries. Adjust baking time depending on fruit firmness.

Q: What can I substitute for feta?
A: Goat cheese (chèvre) is the most natural swap for a creamy tang. Ricotta salata or a firm sheep’s milk cheese can also provide a salty contrast. For a vegan option, use a firm plant-based feta or marinated tofu crumbles seasoned with lemon and salt.

Q: How long will leftover baked pears keep in the fridge?
A: Stored in an airtight container, leftovers keep for up to 3 days. Reheat gently to preserve texture and add fresh crumbled feta before serving if desired.

Q: My pears are too ripe — what should I do?
A: Very ripe pears can become mushy when baked. If they’re extremely soft, consider poaching them gently in a flavored liquid (wine, apple cider, or spiced syrup) instead of roasting. Poached pears are elegant and hold up better if the flesh is already very soft.

Q: Can I make these ahead for a party?
A: Yes. Roast pears a few hours ahead and store them without honey and feta. Reheat briefly and finish with toppings before serving. Alternatively, roast just before guests arrive — the aroma of baking pears is a wonderful part of the experience!

Conclusion

Baked Pears with Feta, Honey, and Cranberries are a seasonal little miracle: simple to make, comfortingly warm, and lovely enough for holidays or an intimate weeknight treat. They bring together the sweetness of roasted fruit, the salty tang of feta, the tart pop of cranberries, and the golden warmth of honey and cinnamon — all in one easy dish. If you enjoyed this recipe, you might like to compare versions and inspiration from other cooks: try the Baked Pears With Feta Honey And Cranberries – Chic Delight for a similar take, check out the rustic charm of Honey & Feta Stuffed Roasted Pears, or see a market-style presentation at BAKED PEARS WITH FETA, HONEY, AND CRANBERRIES – Dallas Farmers Market for more serving ideas. Try the recipe this season, and if it brings warmth to your table, please share a photo or note — I’d love to hear how you served it and any personal twists you added.

Baked Pears with Feta, Honey, and Cranberries

A cozy dish featuring halved pears baked with crumbled feta, dried cranberries, and honey, offering a delightful blend of sweet and savory flavors.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Appetizer, Dessert

Cuisine American, Holiday

Servings 3 servings

Calories 180 kcal

Ingredients

  

Main Ingredients

• 3 pieces ripe pears, halved and cored Choose Bosc, Anjou, or Bartlett pears.
• 75 grams crumbled feta cheese Use more or less to taste.
• 30 milliliters olive oil or melted butter Olive oil keeps it lighter, butter gives a richer taste.
• 30 grams dried cranberries Can adjust according to preference.
• 30 milliliters honey Use more or less depending on your sweetness preference.
• 1 gram ground cinnamon Use lightly to avoid overpowering the pear flavor.
• as needed pieces Fresh thyme leaves, for garnish Optional.

Instructions

 

Preparation

• Preheat oven to 190°C (375°F). Line a baking dish with parchment paper.
• Wash and dry the pears. Cut each pear in half lengthwise and scoop out the core.

Coating and seasoning

• In a small bowl, pour olive oil or melted butter. Brush each pear half lightly with the oil or butter.
• Arrange the pear halves cut-side up in the baking dish.
• Sprinkle a light dusting of ground cinnamon on each pear half.

Baking

• Bake for 20 to 25 minutes until the pears are tender when pierced with a fork.

Finishing

• Remove the pears from the oven. Top each half with crumbled feta and dried cranberries.
• Drizzle honey across the pears, and if desired, warm the honey for easier use.
• Garnish with fresh thyme leaves if desired and serve warm.

Notes

Peel pears for a different texture. Leftovers can be stored in an airtight container for up to 3 days. Reheat gently.

Keyword Baked Pears, Cranberries, Fall Recipe, Feta, Honey