I made these roasted pears for the first time about a month ago when my mum brought me a generous bag of fruit from her garden. They were so delicious that I promised to make them again as soon as she offers more. Be warned: these are highly addictive.
The children loved them, too. If you have a glut of pears, this is an excellent way to use them. The roasted pears can be eaten warm as a simple pudding—try serving with a scoop of dairy-free ice cream—or cooled and stored. If you bottle them in sterile jars, they should keep for some time in the fridge, and they also freeze well once cooled. The recipe can easily be scaled up when you need to use a lot of fruit.
I use organic virgin coconut oil and Manuka honey in this recipe. Both ingredients contribute flavor and have health-promoting properties: coconut oil is rich in medium-chain fatty acids and Manuka honey is prized for its antimicrobial qualities. That said, ordinary honey works perfectly well if you don’t have Manuka. This dessert tastes indulgent while remaining a wholesome choice for cooler months when we all appreciate a little extra comfort food.
Super Healthy Roast Pears
Gluten-free, dairy-free, egg-free, nut-free, soya-free, refined sugar-free.
Author
Vicki Montague, the Free From Fairy
Ingredients
- 200 ml apple juice
- 2 dessert spoonfuls virgin organic coconut oil, melted
- 2 tsp Manuka honey (or regular honey if preferred)
- 1/2 tsp ground cinnamon
- 1/2 tsp mixed spice
- Approx. 6 pears, cored and sliced (leave the peel on)
- 2 handfuls prunes
- Rind of 1 lemon
- Juice of half a lemon
Instructions
- Preheat the oven to 180°C (160°C fan).
- Place the sliced pears and prunes in a shallow baking tray. Add the apple juice, melted coconut oil, honey, lemon rind and juice, cinnamon and mixed spice. Toss everything gently so the fruit is evenly coated.
- Cover the tray tightly with foil and place in the preheated oven for 15 minutes to begin softening the fruit and let the flavours mingle.
- After 15 minutes, remove the foil and continue roasting for a further 20–25 minutes, or until the fruit is soft and slightly caramelised at the edges. Keep an eye on the tray: if the liquid reduces too quickly, you can spoon a little of the cooking juices over the fruit to prevent drying out.
- Remove from the oven and allow to cool slightly before serving. These are lovely warm, with dairy-free ice cream, coconut yogurt or a spoonful of natural yogurt. They also work well chilled or at room temperature.
Tips and Serving Suggestions
• Use firm, slightly underripe pears for the best texture after roasting. Very soft pears may break down completely.
• If you prefer less sweetness, reduce the honey slightly or substitute with a splash more apple juice.
• For a spiced variation, add a pinch of ground ginger or a few cardamom pods when roasting.
• Serve the warm pears with dairy-free ice cream, coconut cream, or a dollop of mascarpone if not avoiding dairy. For a breakfast twist, spoon the fruit over porridge or granola.
Storage
Allow the roasted pears to cool, then transfer to an airtight container and refrigerate for up to 4–5 days. To store longer, spoon the cooled fruit and its juices into sterile jars and keep in the freezer for up to three months. Reheat gently in the oven or microwave before serving.
Nutritional and Practical Notes
This recipe relies on whole fruit, minimal added sweetener and healthy fats, making it a better-for-you dessert option compared with many sugary puddings. Coconut oil adds richness and helps carry the spices, while honey balances the tartness of the lemon and apple juice. The prunes add depth and natural sweetness and help create a silky sauce from the roasting juices.