Okay, so you know those fancy restaurant desserts that make you go “how is this even real?” Well, this is that energy but in your own kitchen with zero pretension. We’re talking tender, caramelized pears stuffed with creamy feta, drizzled with golden honey, and topped with tart cranberries that pop in your mouth like little flavor bombs. It’s sweet, it’s savory, it’s sophisticated enough for your mother-in-law but easy enough for a Tuesday night when you want to feel bougie.
This dish is basically fall vibes on a plate, but honestly? I make it year-round because it’s just that good. Your guests will think you went to culinary school, but really you just turned on your oven and trusted the process. Even my “I don’t do fruit for dessert” friend was like, “Wait, can I get the recipe?” Yup. And now you can too.
Why You’ll Love This Recipe
- Fancy enough for company, easy enough for a random weeknight
- Sweet and savory combo that hits different (in the best way)
- Only 6 ingredients and your oven does most of the work
- Looks like you hired a food stylist but costs like $8 total
- Perfect make-ahead situation for entertaining
- Vegetarian but satisfying enough that nobody’s asking “where’s the meat?”
The Good Stuff You’ll Need
For the Pears:
- 4 ripe but firm pears (Bosc or Anjou work great)
- 4 oz crumbled feta cheese (get the good stuff, you’re worth it)
- 1/3 cup dried cranberries (or fresh if you’re feeling extra)
- 3 tbsp honey (plus more for drizzling because why not)
- 2 tbsp chopped walnuts or pecans (optional but highly recommended)
- A pinch of cinnamon (because we’re classy like that)
For Serving:
- Extra honey for drizzling
- A few fresh thyme sprigs if you have them
- Maybe some vanilla ice cream if you want to go full dessert mode
Let’s Do This
Step 1: Prep Your Pears
Preheat oven to 375°F because we’re about to get this party started.
Cut pears in half lengthwise and scoop out the core with a spoon or melon baller. You want a nice little hollow for all that good stuff we’re about to stuff in there.
Pro tip: If your pears are being wobbly, slice a tiny bit off the bottom so they sit flat. Nobody likes a tippy pear.
Step 2: Make the Filling
In a bowl, mix together the crumbled feta, cranberries, and chopped nuts.
Drizzle in about 2 tbsp of honey and give it a gentle stir. You want everything coated but not swimming.
Sprinkle in that pinch of cinnamon because we’re not animals.
Step 3: Stuff Those Pears
Arrange your pear halves cut-side up in a baking dish.
Spoon that gorgeous feta mixture into the hollow of each pear half. Don’t be shy – really pack it in there.
Drizzle the remaining honey over the top of everything. This is going to caramelize into liquid gold, trust me.
Step 4: Bake and Wait (The Hard Part)
Pop those beauties in the oven for 25-30 minutes until the pears are tender and the tops are getting all golden and bubbly.
You’ll know they’re done when a fork slides into the pear like butter and everything smells like heaven had a baby with a fancy restaurant.
Step 5: Serve and Bask in the Glory
Let them cool for just a few minutes because molten honey will burn your tongue and that’s not cute.
Transfer to plates, drizzle with any pan juices, and maybe add a sprig of thyme if you’re feeling Instagram-worthy.
If you’re going full dessert mode, a small scoop of vanilla ice cream on the side is chef’s kiss.
Serving Suggestions
- Perfect as a starter for a dinner party (watch your guests’ minds get blown)
- Amazing as a light dessert after a heavy meal
- Pairs beautifully with a glass of prosecco or a crisp white wine
- Great alongside a cheese board for ultimate sophistication points
Switch It Up
Go Nuts: Try goat cheese instead of feta for a creamier vibe, or blue cheese if you’re feeling bold.
Berry Good: Swap cranberries for dried cherries, figs, or even fresh pomegranate seeds.
Spice It Up: Add a tiny pinch of cardamom or nutmeg to the filling.
Crunch Factor: Toast some breadcrumbs with herbs and sprinkle on top before baking.
Vegan Vibes: Use a plant-based feta and maple syrup instead of honey.
Make-Ahead Tips
You can stuff the pears and have them sitting in the baking dish up to 4 hours ahead – just cover with plastic wrap and refrigerate.
Leftovers (if there are any) keep for 2 days in the fridge and are honestly amazing cold for breakfast. Don’t judge me.
Questions People Actually Ask
Q: Can I use canned pears?
A: Technically yes, but fresh pears are so much better. If you must go canned, drain them well and reduce the baking time.
Q: What if my pears are too ripe?
A: They might get a little mushy, but they’ll still taste amazing. Just watch the baking time.
Q: Can I make this dairy-free?
A: Absolutely! Use a plant-based feta or skip the cheese entirely and add more nuts.
Q: Is this actually healthy?
A: It’s got fruit and protein, so basically a health food. (Don’t fact-check me on this.)
Baked Pears with Feta, Honey & Cranberries
- Total Time: 47 minute
- Yield: 4 servings 1x
Description
Okay, so you know those fancy restaurant desserts that make you go “how is this even real?” Well, this is that energy but in your own kitchen with zero pretension. We’re talking tender, caramelized pears stuffed with creamy feta, drizzled with golden honey, and topped with tart cranberries that pop in your mouth like little flavor bombs. It’s sweet, it’s savory, it’s sophisticated enough for your mother-in-law but easy enough for a Tuesday night when you want to feel bougie.
This dish is basically fall vibes on a plate, but honestly? I make it year-round because it’s just that good. Your guests will think you went to culinary school, but really you just turned on your oven and trusted the process. Even my “I don’t do fruit for dessert” friend was like, “Wait, can I get the recipe?” Yup. And now you can too.
Ingredients
For the Pears:
- 4 ripe but firm pears (Bosc or Anjou work great)
- 4 oz crumbled feta cheese (get the good stuff, you’re worth it)
- 1/3 cup dried cranberries (or fresh if you’re feeling extra)
- 3 tbsp honey (plus more for drizzling because why not)
- 2 tbsp chopped walnuts or pecans (optional but highly recommended)
- A pinch of cinnamon (because we’re classy like that)
For Serving:
- Extra honey for drizzling
- A few fresh thyme sprigs if you have them
- Maybe some vanilla ice cream if you want to go full dessert mode
Instructions
Preheat oven to 375°F because we’re about to get this party started.
Cut pears in half lengthwise and scoop out the core with a spoon or melon baller. You want a nice little hollow for all that good stuff we’re about to stuff in there.
Pro tip: If your pears are being wobbly, slice a tiny bit off the bottom so they sit flat. Nobody likes a tippy pear.
In a bowl, mix together the crumbled feta, cranberries, and chopped nuts.
Drizzle in about 2 tbsp of honey and give it a gentle stir. You want everything coated but not swimming.
Sprinkle in that pinch of cinnamon because we’re not animals.
Arrange your pear halves cut-side up in a baking dish.
Spoon that gorgeous feta mixture into the hollow of each pear half. Don’t be shy – really pack it in there.
Drizzle the remaining honey over the top of everything. This is going to caramelize into liquid gold, trust me.
Pop those beauties in the oven for 25-30 minutes until the pears are tender and the tops are getting all golden and bubbly.
You’ll know they’re done when a fork slides into the pear like butter and everything smells like heaven had a baby with a fancy restaurant.
Let them cool for just a few minutes because molten honey will burn your tongue and that’s not cute.
Transfer to plates, drizzle with any pan juices, and maybe add a sprig of thyme if you’re feeling Instagram-worthy.
If you’re going full dessert mode, a small scoop of vanilla ice cream on the side is chef’s kiss.
Notes
- Perfect as a starter for a dinner party (watch your guests’ minds get blown)
- Amazing as a light dessert after a heavy meal
- Pairs beautifully with a glass of prosecco or a crisp white wine
- Great alongside a cheese board for ultimate sophistication points
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
Nutrition
- Calories: ~180 kcal
- Carbohydrates: ~25g
- Protein: ~6g