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Warm baked pears with feta, honey and cranberries on a floral gold-rimmed plate
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Baked Pears with Feta, Honey & Cranberries

Warm baked pear halves topped with creamy feta, honey, and tart dried cranberries — a foolproof 40-minute appetizer that looks far more impressive than the effort it takes.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 175kcal

Ingredients

For the pears:

  • 6 medium pears (Bosc or Anjou), halved and cored
  • 2 tablespoon honey, plus more for drizzling
  • 1/2 teaspoon ground cinnamon (optional)
  • Pinch of salt

For the topping:

  • 4 oz feta cheese, block, crumbled
  • 1/3 cup dried cranberries
  • 1/3 cup walnuts, chopped
  • 1 tablespoon fresh thyme leaves (optional)
  • Flaky sea salt, for finishing

Instructions

  • Preheat the oven to 375°F. Pull the feta out of the fridge so it's not ice-cold.
  • Halve each pear lengthwise through the stem and scoop out the seeds and core with a small spoon.
  • Arrange the pear halves cut-side up in a 9x13-inch baking dish, snug but not overlapping.
  • Drizzle the honey evenly over the pears and sprinkle with cinnamon and a pinch of salt.
  • Bake for 10 minutes, then remove and crumble the feta over and into each pear half. Scatter the dried cranberries on top.
  • Return to the oven and bake for another 12–15 minutes, until the pears are tender when pierced with a fork and the feta has softened.
  • Remove from the oven and immediately scatter the chopped walnuts and fresh thyme over the top.
  • Finish with one more light drizzle of honey and a pinch of flaky sea salt. Serve warm.

Notes

  • Pear ripeness matters more than any other variable here — choose pears with a slight give near the stem, not fully firm or fully soft. See the Controlled Test in the post for exact timing by ripeness.
  • Use block feta rather than pre-crumbled — it holds moisture better and melts more evenly.
  • Add walnuts after baking, not before, so they stay crunchy instead of turning soft.
  • Store leftovers in the fridge in an airtight container for up to 3 days; reheat in a 300°F oven for 8–10 minutes.
  • For a dairy-free or vegan version, swap in a dairy-free feta alternative and use maple syrup instead of honey.
  • To double this recipe, use two baking dishes rather than crowding one pan — crowded pears steam instead of roast.
  • Prep pears up to a day ahead and store submerged in lemon water in the fridge to prevent browning; add toppings just before baking.
  • Warm the honey for 10 seconds in the microwave if it's thick — it drizzles far more evenly over the pears.