It’s been over a year since I visited the vineyards of Quevedo and learned the diference between Ruby en Tawny Port. And I also learned that a good Port is really really good! (You see I only really knew the cheaper stuff before) So when Oscar approached me a couple of weeks ago and asked if I maybe had a photo of a dessert with a glass of port anywhere in my stock I decided it was time to make one, since I didn’t have anything like that. So if you need a quick idea for a delicious dessert this is easy and insanely delicious.
Ofcourse you have to roast the pears so that requires some oven time, but other than that it’s easy peasy. Ofcourse you can also make your own ice cream, but buying a good one in the stores is ok, too.
The standard combination of port is ofcourse with cheese and good nuts, but I wanted to do a sweet dessert this time and as recommended by Oscar I made these roasted pears. We had these with a ten year old Tawny from Quevedo and it really is worth spending a little more money for a good port and enjoy with this dessert or anything else you want, or without dessert, is good too! The Quevedo wines and port are available in the Netherlands through the Jumbo. For anywhere else in the world you might want to check the Quevedo website for more information. 
For roasting these pears I used the always available Conference pears, or at least our supermarket always seems to stock these. But feel free to try any other type of pear I would say. Definitely worth making!
Print
Roasted Pears with Pistachios and Vanilla Ice Cream
- Total Time: 45 minutes
- Yield: Serves 3
- Diet: Vegetarian, Omnivore
Description
Sweet roasted pears spiced with cinnamon are the perfect fall dessert. Serve warm with vanilla ice cream and crunchy pistachios.
Ingredients
- 3 conference pears (3 conference pears) conference pears
- 1/3 cups (79 ml) firmly packed dark brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp lemon juiced
- 3 tbsp unsalted butter
- small handfull roasted and chopped pistachios
- Good vanilla icecream
Instructions
- Preheat oven to 392°F (200°C).
- Clean pears and arrange them on a baking tray; quarter the pears.
- Combine pear juice, sugar, and cinnamon in a saucepan over medium-high heat; dissolve sugar.
- Pour sauce over pears, ensuring each pear is coated.
- Bake for 30 minutes, basting pears with sauce regularly, until tender.
- Roast and chop pistachios.
- Prepare a plate; arrange pears and sprinkle with pistachios.
- Serve warm or cold.
- Preheat oven to 400°F (204°C).
Notes
- For extra flavor, use a mix of brown and white sugar.
- If pears are not very ripe, add 5-10 minutes to the baking time.
- Store leftover roasted pears in the refrigerator for up to 2 days; the flavors will deepen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 pear
- Calories: 250
- Sugar: 25
- Sodium: 20
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 35
- Fiber: 5
- Protein: 2
- Cholesterol: 10
Frequently Asked Questions
How ripe should the pears be before roasting?
Choose pears that are just barely ripe, still slightly firm to the touch. Overly soft pears will collapse and turn mushy in the oven rather than holding their shape.
At what temperature should you roast pears, and for how long?
Roast at 375°F to 400°F for 20 to 25 minutes, turning once halfway through. The pears should be golden at the edges and tender when pierced with a knife.
When do you add the pistachios so they don’t burn?
Scatter the pistachios over the pears in the last five minutes of roasting. Added too early, they will over-toast in the oven and turn bitter.
I love this so much!
I mean what’s not to love about some roasted pears. Thank you, that turned out so well!
This is officially my favorite new dessert!
Wow, this turned out amazing, bookmarked for use again and again and again!
Ah sorry about that; step 6 should be removed. That is a mistake.. ;)
It seems that somehow the first line of the ingredients disappeared which is 1/3 cup of pearjuice. If you cannot find pearjuice you can use applejuice instead.
The lemonjuice is used to prevent the pears from browning so I sprinkled those over the pears after cleaning and cutting them. Let me know if this makes more sense and sorry for the confusion!
Hi Simone,
This recipe seems great. I’m a bit confused, though…You say “Put the pear juice, the sugar and the cinnamon together in a small saucepan over medium high heat and let the sugar dissolve,…” Do you mean the lemon juice that is listed in the recipe? Or are we to juice a pear first?
Also, step #6 says to preheat the oven to 400 F. Step #1 says to preheat to 200 C. Is step #6 a mistake?
Thanks.
LD