Dessert
Honey-Baked Bosc Pears with Saffron Cream & Crushed Pistachios
Tender baked pears glazed with raw honey and vanilla, served warm with a light saffron-infused Greek yoghurt cream and crushed pistachios.
Tender baked pears glazed with raw honey and vanilla, served warm with a light saffron-infused Greek yoghurt cream and crushed pistachios.
Bosc pears hold their shape beautifully during baking, developing golden caramelised edges while remaining tender at the core. Raw honey — used here instead of refined sugar — adds floral complexity and retains its beneficial enzymes and polyphenols. The saffron cream is made with full-fat Greek yoghurt, keeping the dessert protein-rich, light, and genuinely elegant.
Preheat oven to 180°C (350°F). Arrange pear halves cut-side up in a baking dish. Mix honey, vanilla, melted butter, and cinnamon. Spoon over pears.
Bake for 25–30 minutes, basting with pan juices halfway through, until pears are tender and caramelised at the edges.
Steep saffron threads in warm milk for 5 minutes until golden. Fold into Greek yoghurt with a pinch of salt.
Place warm pears on plates. Add a generous spoonful of saffron cream. Scatter with crushed pistachios and garnish with fresh thyme.
Nutritional values are estimates. Reviewed by Dr. Priya Nair, RD.
