Roasted Pears with Cider Drizzle

This dish makes for a warming and satisfying fall dessert, especially perfect for company. Anjou or Bartlett pears both brown nicely, but whatever variety you happen to have on hand should work well.


  • 2 pears, peeled and halved, core removed
  • Olive or canola oil
  • 1 cup apple cider
  • Dollop of Mermaid Farm yogurt, whipped cream or vanilla ice cream
  • Mint for garnish
Roasted Pears with Cider Drizzle

Preheat oven to 375°. Rub each pear with a little bit of oil on both sides, and line a baking sheet with parchment paper. Place pears onto baking sheet, cut-side down, and bake for 15-20 minutes, until the bottom is a nicely colored golden brown. Flip the pears over and bake for another 10-15 minutes until easily pierced with a fork.

While pears are cooking, place apple cider in a medium saucepan and bring to a boil. Reduce heat to medium, and simmer 15-17 minutes, uncovered, until cider is slightly thickened into a syrup, about 1/3 cup. Place baked pears on dessert plates. Drizzle the warm reduced cider over pears and around plate. Garnish with yogurt, whipped cream or vanilla ice cream and mint.

Yield: 2-4 servings