Roasted Pears with Feta, Dried Cranberries and Honey (Print-Friendly Version)

Pear halves are roasted until tender before feta and dried cranberries are added. This keeps the cheese crumbly and the cranberries from spending the entire bake exposed to heat. Four pears make eight halves, which can be served singly as a side or in pairs as a larger portion.

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# Ingredients You’ll Need:

→ Produce

01 - 4 soft pears, ideally Anjou or Bosc

02 - Sprigs of fresh thyme, for topping if you want

→ Cheese

03 - 1/2 cup broken up feta cheese

→ Pantry

04 - 2 tablespoons melted unsalted butter or olive oil

05 - 1/3 cup dried cranberries

06 - 2 tablespoons honey

07 - 1/2 teaspoon ground cinnamon

# How to Make It:

01 - Heat the oven to 375°F and prepare a baking dish.

02 - Halve and core four pears, trimming a very thin underside slice only if needed for stability.

03 - Arrange cut-side up and brush with the measured melted butter or oil, then add cinnamon.

04 - Roast about 20–25 minutes, continuing until a small knife enters the flesh readily without the halves collapsing.

05 - Add crumbled feta and dried cranberries after roasting, distribute the honey and finish with the listed thyme before serving warm.

# Extra Suggestions:

01 - Choose pears that yield slightly but are not collapsing around the stem.

02 - Remove the seed core with a spoon and leave most of the flesh intact.

03 - The feta is intended to remain a cool, crumbly contrast against the warm pear.

04 - The two-tablespoon measure is a choice of melted butter or oil, not both together.

05 - Not directly at the topping stage: fresh berries are much tarter and have a different texture.

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