Caramelised honey-roasted pears with almond seed bark

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Prep 20minBake 35minMakes about 4 serves

In my eyes, pears are the quintessential autumn fruit. The simplicity of this dish makes it so special. You could also serve these caramelised pears with vanilla bean ice cream (instead of yoghurt) and push it to the other end of the day for a divine dessert.


  • (about 200g each) firm but ripe pears (such as Williams or Beurre Bosc)
  • 20g butter, softened
  • 2½ tablespoons honey
  • Greek-style natural yoghurt, to serve

Almond seed bark

  • 40g natural almonds, coarsely chopped
  • 1 tablespoon sesame seeds
  • tablespoon sunflower seeds
  • tablespoons shredded coconut
  • 1 teaspoon ground cinnamon
  • tablespoon honey, warmed


  1. Preheat oven to 160ºC (140ºC fan-forced). Line an oven tray with non-stick baking paper.
  2. To make the almond seed bark, combine the almonds, sesame seeds, sunflower seeds, coconut and cinnamon in a bowl and toss well. Drizzle with the honey and toss well to coat evenly. Spread on the lined tray and bake in preheated oven for 12 minutes, stirring occasionally or until golden and aromatic (it will become crisp on cooling). Remove from oven and set aside to cool. Break into large pieces.
  3. To make the caramelised honey-roasted pears, increase the oven temperature to 200ºC (180ºC fan-forced). Peel and halve the pears. Use a teaspoon or a melon baller to remove the core from the pears. Rub the butter over the base of a shallow ovenproof dish just large enough to hold the pears in one layer. Place the pear halves in the dish cut side down. Drizzle with the honey and bake for 30 minutes, basting occasionally with the juices, or until the pears are just tender and caramelised underneath.
  4. Serve the pears warm or at room temperature sprinkled with the Almond seed bark and accompanied by the yoghurt.

Baker's Tips

  • These pears will keep in an airtight container in the fridge for up to 3 days. Serve slightly chilled or at room temperature.
  • The Almond seed bark will keep in an airtight container at room temperature for up to one week. If it loses its crunch, place on a lined oven tray in a preheated 160°C oven (140°C fan-forced) for 10-12 minutes or until aromatic. Cool on tray.

This recipe is from Anneka's SBS Food online column, Bakeproof: Autumn Brunch

CLICK HERE for more Bakeproof recipes.

Photography by Alan Benson.