Serves a Crowd

Roasted Pears in Balsamic Vinegar with Goat Cheese and Black Pepper

September 12, 2011
6 Ratings
  • Serves 8
Author Notes

This has become a favorite dessert recipe of mine. Although, you can fit this recipe in many categories. Simple preparation of superior ingredients. The roasted pears mix with balsamic vinegar and honey to carmalize in your mouth. To top it off, a bite with goat cheese and fresh cracked black pepper. No one can eat just one! - ashley_samuel_pierson —ashleychasesdinner

Test Kitchen Notes

This dessert is really crazy good, and as simple as can be. A few minutes of prep, then pop it in the oven and wait 30 minutes (which is a perfect break between dinner and dessert). Then you have just a few more minutes of finishing touches before digging into a soft roasted pear in a butter balsamic glaze, its sweetness mirrored in the honey and contrasted by the salty bite of the goat cheese, plus the great little hint of black pepper heat. The only thing I might add is just a bit of crunch, perhaps a toasted nut or a cookie of some sort. Try this once and it will become an autumn go-to in the months and years to come! - aargersi —aargersi

What You'll Need
  • 4 tablespoons unsalted butter
  • 4 Bosc pears, halved lengthwise and cored
  • 5 tablespoons balsamic vinegar
  • 1/2 pound fresh goat cheese
  • 1/3 cup honey
  • Freshly ground black pepper
  1. Preheat oven to 400 degrees.
  2. Put butter in a 9x13 baking dish and melt in oven for 2 minutes.
  3. Arrange pears cut side down, single layered. Roast for 30 minutes.
  4. Pour vinegar over pears and roast for 7 minutes more.
  5. Transfer pears to serving dish, cut side up. Spoon juices over pears from baking dish. Arrange cheese on and around pears.
  6. Drizzle pears and cheese with honey. Grind fresh black pepper over the top of pears and cheese.
  7. Note: I used crumbled goat cheese. If using pieces of goat cheese, arrange over the pears. You may cut 8 pieces prior to assembly.
Contest Entries

See what other Food52ers are saying.

  • Chris Van Houten
    Chris Van Houten
  • ashleychasesdinner
  • EllnMllr
  • deanna1001
  • TheWimpyVegetarian
One constant in my life is food. I love to cook, eat and learn new things about food. I grew up in a family who had the philosophy that the kitchen was the heart of the home. My southern mom and grandma were amazing cooks who taught me food was more than sustenance, it was soulful. I am always amazed, inspired and genuinely happy to have found such a place as food52 with so many like minded individuals. With inspiration like this to draw from, there is endless oportunity to learn new things!

38 Reviews

Terry March 17, 2019
I have also used a slight modification of this a starter salad, Skip the honey. Add prosciutto and serve over a bed of arugula. Pair it with a Sauvignon Blanc. Always a hit. I’m trying the dessert style tonight with the family.
caninechef October 25, 2017
Ashley -- thank you so much for this recipe, the pears were wonderful and made a big hit at our luncheon. ( we nixed the dessert wine) I have been requested to make them again next month. The Bosc were rock hard so I used Bartletts.
caninechef October 11, 2017
I have been planning on trying these since last year and it is now pear season again. I will be taking dessert to a group lunch and the host is providing a dessert wine , quite sweet and fruity. With the goat cheese and balsamic do you think this would be a reasonable paring for this wine or should I save these for a later date?
ashleychasesdinner October 12, 2017
Hi caninechef, I'm not an expert on wine pairing so I would say it comes down to personal preference. I believe with this type of dessert, it could go either way. I'm sorry I'm not more helpful!
Chris V. December 4, 2014
Mmmmm... Just made this with Bartletts and it was a huge hit with everyone.
ashleychasesdinner December 4, 2014
Good to hear Chris!!
Brenny October 10, 2014
Has anyone tried this recipe with red pears? I can't find ripe (or willing to ripen) Bosc pears.
ashleychasesdinner December 4, 2014
I'm not totally sure. I would give it try, it might be amazing!!
Ziggy December 7, 2013
This recipe is adapted from the Gourmet Cookbook by Ruth Reichl, (c) 2004. It would have been a nice gesture to acknowledge the source.
ashleychasesdinner December 8, 2013
Really Ziggy? You become a member yesterday just to make a hateful post? Actually this was served at a local restaurant in my town. My friend owns the restaurant, so maybe she was inspired by Ruth. Since you're new here, you might want to tone it down. You don't know me!
Taylor M. June 16, 2017
@Ashley Chase

The comment was fine. It is reasonable to ask someone to cite their sources if there is one. This isn't hateful, it's ethical. His tone was fine...yours, on the other hand, was not.
Bella L. March 11, 2012
Yum, such a lovely contrast of flavors (and I'm sure the entire house smells warm and wonderful while roasting, too). I've saved this dessert for one night this week, I have all the ingredients on hand. Question for you, please - my son cannot eat honey; do you thing agave is a good substitute? If not, what do you recommend? Thanks!
ashleychasesdinner December 19, 2011
Hi EllnMllr, so glad you enjoyed this recipe!! Have a wonderful holiday!
EllnMllr December 18, 2011
Wow. Made this tonight to see if it was good enough for a New Years Eve dessert. It was ah...mazing. So easy. So delicious.
ashleychasesdinner December 19, 2011
Hi EllnMllr! I am so glad you enjoyed the recipe. It is simple and delicious. Have a wonderful holiday!
jessicad October 9, 2011
Made this last night and it was excellent. The shop only had ash-rolled goat's cheese which added an extra aesthetic dimension! Served it with vanilla ice-cream and fresh strawberries.
ashleychasesdinner December 19, 2011
Hi Jessicad, glad you enjoyed! The ash- rolled goats' cheese sounds very interesting. Love the ice cream and strawberry addition!
lilbigs2001 October 4, 2011
I just made this today. It was AMAZING!!!!! I'm studying abroad in London, really far away from home, and this made me feel like I was back with my family in Minnesota. I'm going to make it for them when I get back as part of a three-course pre-Christmas dinner. Thank you so much for sharing this! :)

ashleychasesdinner October 4, 2011
Hello Joe! Glad this recipe could bring you a taste of home while your away! Enjoy your time in London:)
ashleychasesdinner September 30, 2011
ChezSuzanne- I subsribed to your beautiful blog! I am loving it! I am carving out time to read more tomorrow. What a great job you did! I subscribed as well:) I hope you and your hubbie like the pears!
TheWimpyVegetarian September 30, 2011
Thanks so much, I really appreciate your comments!!! Can't wait to make these pears :-)
deanna1001 September 29, 2011
Mmmmmm. I have a pile of pears in the fridge...I'm seeing tomorrow's dessert...thanks for this recipe. Looks great.
ashleychasesdinner September 30, 2011
Enjoy deanna1001! Let me know how you like it!
TheWimpyVegetarian September 17, 2011
This looks so good! And I just happen to have a bunch of pears in the fridge!! Love the addition of the ground pepper!
ashleychasesdinner September 17, 2011
Sounds like your good to go ChezSuzanne! Let me know what you think if you end up making the pears!
TheWimpyVegetarian September 30, 2011
I'm so glad I saw these again on your blog - it reminded me to make them. I'm thinking this weekend when my husband gets back home!
gingerroot September 16, 2011
Can't wait to try this! Especially love the black pepper to contrast the pears.
ashleychasesdinner September 16, 2011
Thanks gingerroot! If you try it, let me know what yoo think!
drbabs September 15, 2011
yum, ashley!
ashleychasesdinner September 15, 2011
Thanks drbabs!!
Bevi September 15, 2011
I love your photo. This sounds terrific.
ashleychasesdinner September 15, 2011
Thank you for the compliment Bevi!
lapadia September 15, 2011
Mouthwatering good!!!!
ashleychasesdinner September 15, 2011
Thanks lapadia! I agree with you, they certainly are!
hardlikearmour September 15, 2011
This sounds seriously good!
ashleychasesdinner September 15, 2011
Thanks hardlikearmour! Let me know what you think if you get a chance to make it!
sexyLAMBCHOPx September 12, 2011
Ohhh, I love this! Starter perhaps for me.
ashleychasesdinner September 12, 2011
Thanks sexyLAMBCHOPx!