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Roasted Pears with Dried Apricots and Pistachios


Roasted fruit can easily become colorless and mushy or burned and crunchy without a correct method. By starting our fruit over direct heat we were able to evaporate some of the juices released by the fruit that would otherwise get in the way of proper caramelization. Finishing the fruit in the oven allows the ambient heat to cook through the fruit while the fruit continues to darken in color.

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  • 2 1/2 Tablespoons butter, unsalted
  • 4 pears, ripe Bosc, peeled, halved and cored
  • 1 1/4 cups wine, dry white
  • 1/2 cup apricots, dried and quartered
  • 1/3 cup sugar
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon salt
  • 1 teaspoon lemon juice
  • 1/3 cup pistachios, toasted and chopped


Adapted from


Step 1

Adjust oven rack too middle position and heat oven to 450 degrees.
Melt 1½ Tablespoon butter in oven safe 12 inch skillet on medium-high heat. Place pear halves, cut side down in skillet. Cook, without moving them until pears are just beginning to brown, 3-5 minutes.

Transfer skillet to oven and roast pears for 15 minutes. Using tongs, flip pears and continue to roast until tender, 10-15 minutes longer

Using tongs, transfer pears to platter. Return skillet to medium-high heat and add wine, apricots, sugar, cardamom, salt and remaining 1 tablespoon butter. Bring to simmer, whisking up any browned bits. Cook until sauce is the consistency of maple syrup, 7-10 minutes. Remove pan from heat and stir in lemon juice.

Pour sauce over pears, sprinkle with pistachios, and serve.

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