Roasted pears with thyme honey, walnuts and yogurt

When pears come into season, they need very little help to become a polished dessert. Roasting deepens their flavour, thyme honey adds a distinctive aromatic note, and cool yogurt with crunchy walnuts keeps every spoonful balanced.

There is no pastry to make and no special equipment involved. The dish feels equally at home after Sunday lunch or as an easy midweek dessert.

Roasted pears with thyme honey: the recipe

Ingredients for 4

• 4 ripe but firm pears
• 2 tbsp Beechifa thyme honey
• 20 g unsalted butter, melted
• 40 g walnuts, roughly chopped
• 250 g plain yogurt
• juice of 1/2 lemon
• a few fresh thyme sprigs, optional
• a small pinch of salt

Allergens: milk and walnuts. Adjust the toppings to suit your guests if allergies are a concern.

Method

1. Heat the oven to 190°C. Rinse the pears thoroughly, halve them and scoop out the cores with a teaspoon.
2. Place them cut-side up in a baking dish. Mix the melted butter, lemon juice, one tablespoon of honey and the salt, then brush over the fruit.
3. Roast for 25–35 minutes, depending on variety and ripeness. Baste halfway through. The pears are ready when a knife slides in easily but the flesh still holds its shape.
4. Add the walnuts for the final 5 minutes so they warm through and toast lightly.
5. Serve one or two pear halves per person with a spoonful of yogurt. Finish with the remaining honey and, if you like, a few thyme leaves.

Choosing pears that roast well

Look for fragrant fruit that gives slightly near the stem but is still firm enough to keep its shape. Very ripe pears soften quickly, so start checking them after 20 minutes. Availability changes through the season; the fruit’s actual ripeness matters more than the variety name when judging cooking time.

Why add the honey in two stages?

The first spoonful combines with butter and pear juices as the fruit roasts. The second is added at the table, where its aroma stays more distinct. Beechifa describes this Spanish thyme honey as amber-coloured, floral, pronounced and gently tangy, so a restrained drizzle complements the pear without covering it.

Taste before adding more. Particularly sweet pears often need only a little honey.

Three simple variations

Dairy-free

Use a mild olive oil instead of butter and a suitable unsweetened plant-based yogurt. Check the ingredient list carefully when cooking for someone with allergies.

Extra crunch

Add a tablespoon of rolled oats to the walnuts for the last five minutes. It makes a light topping without turning the dish into a full crumble.

For sharing

Cut the pears into quarters and arrange them in one large dish. Serve the yogurt on the side, allowing everyone to add honey and walnuts to taste.

Making ahead and storing

The pears can be roasted a few hours ahead and reheated gently. Keep cooked fruit and yogurt in separate covered containers in the refrigerator, and add the walnuts only when serving so they stay crisp.

French food-safety guidance recommends keeping the coldest section of the refrigerator between 0 and 4°C. Let the pears lose their chill briefly before serving, while keeping the yogurt refrigerated until the last moment.

A simple dessert built on contrast

Warm fruit, cool yogurt, crisp walnuts and aromatic honey make this dessert feel complete without a long ingredient list. Begin with a light drizzle, taste, and adjust. The thyme honey used in the recipe is available in the Beechifa collection.