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Recipe courtesy of Gale Gand

Cinnamon Roasted Pears with Cider Reduction

This is a great way to have a fruit dessert any time of the year. Pears are available year-round and my favorite variety is Bartlett. Use organic honey if you can and leftover wine if you've got it. There are lots of different kinds of cinnamon--just make sure the one you choose is fresh.
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  • Level: Easy
  • Total: 1 hr 45 min
  • Prep: 15 min
  • Cook: 1 hr 30 min
  • Yield: 4 to 6 servings
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2 cups apple cider

4 ripe but firm medium pears, preferably Bartlett, unpeeled

1/4 cup honey

2 tablespoons light-bodied red wine (Beaujolais would be perfect)

1/2 teaspoon ground cinnamon


  1. Simmer the cider in a small saucepan until it becomes a thick, golden syrup, about 1 hour. Let cool until ready to serve.(The sauce can be refrigerated for up to 1 week.)
  2. Preheat the oven to 400 degrees F.
  3. Halve the pears lengthwise, and using melon baller, remove the seeds. Cut the halves in half lengthwise.
  4. Combine the honey, wine, and cinnamon in a 9 by 13-inch baking dish. Add the pears and toss to coat. Bake until lightly browned and tender, about 20 to 30 minutes.
  5. Serve the pears warm or at room temperature, surrounded by a "swoosh" of cider reduction.
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