Honeyed Pears in Raspberry Sauce
Honeyed pears, braised until tender and served in a raspberry sauce, are a light dessert that comes together with almost no effort and no excess sugar. Firm pears are halved, cored and stuffed with honey and soaked dates, which release their caramel sweetness as they warm.
The dish is cooked over the lowest heat under a lid, almost steamed: the gentler the heat, the more vitamins and fresh flavor stay in the fruit. Lemon juice and zest add a tartness that balances the honey’s sweetness, while raspberries cooked down with a drop of honey turn into a bright berry sauce.
Helpful Pointers
- Use firm pear varieties (such as Conference), as soft ones fall apart during braising.
- Be sure to soak the dates and remove the pits; if you don’t have them, swap in dried apricots or figs.
- Cook over the lowest heat: high heat makes the pears watery and washes out the aroma. Better to slightly underbraise and let them rest under the lid.
- Any tart berry works for the sauce, cranberries, currants or blueberries; the acidity is essential here for contrast with the honey.
Serve warm, as a standalone dessert or a light supper. You can add a spoonful of Greek yogurt or a scoop of ice cream. They’re best right after cooking, while the pears are warm and fragrant.
Part of European cuisine — 63 more recipes in the section.
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Ingredients
Instructions
Wash the pears, cut them in half lengthwise and carefully remove the cores.
Place 2 teaspoons of honey in each hollow. Rinse the dates well, soak them until soft and remove the pits. Place 2 dates in each pear. Drizzle with lemon juice and add the zest.
Place the stuffed pears in a saute pan, add 50 g of water and cover with a lid. Cook over the lowest heat for 5-6 minutes. Then you can remove the pan from the heat and let it rest for another 5-6 minutes.
To the water you can add any berries, such as raspberries, and a spoonful of honey, and you'll have a sauce for the pears as well.
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