Baked Pears with Goat Cheese and Cranberries
Introduction
The moment you pull these baked pears from the oven, your kitchen fills with an irresistible perfume: warm, honeyed pear melded with the tart brightness of cranberries and the tangy, creamy aroma of goat cheese. Each bite delivers a delightful contrast — the pear’s tender, melting flesh surrounding a luxuriously smooth goat cheese center dotted with jewel-like bursts of cranberry. The honey and cinnamon add a gentle, cozy sweetness while the olive oil encourages a light, caramelized edge on the pear skin.
This recipe feels like a warm hug on a chilly morning, a quietly elegant appetizer for holiday gatherings, and a simple, satisfying dessert when you want something special without hours of work. It’s perfect for festive brunches, intimate dinners, and those moments when you want to share something that tastes like comfort and celebration at once.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 35–40 minutes
- Servings: 8 halves (serves 8 as an appetizer/snack) — or 4 if serving whole pears as a dessert
- Difficulty Level: Easy
Nutrition Highlights
Estimated nutrition per serving (1 stuffed pear half). Nutrition values are calculated using USDA FoodData Central values for pears, goat cheese, fresh cranberries, honey, and olive oil, and rounded for clarity.
- Calories: ~140 kcal
- Protein: ~2.9 g
- Carbohydrates: ~24 g
- Dietary Fiber: ~3.6 g
- Sugars: ~17.5 g
- Fat: ~4.7 g
- Saturated Fat: ~2.5 g
- Sodium: ~65 mg (varies with added salt)
- Vitamin C, potassium, and small amounts of calcium and iron are contributed by the pears and cranberries.
Notes on accuracy and health context:
- These are estimates based on standard ingredient weights (USDA FoodData Central). Individual brands and ripeness of fruit will change exact values.
- For context about calorie and nutrient targets, consult reputable sources such as the U.S. Department of Agriculture or the Mayo Clinic for personalized recommendations.
Perfect For…
- Cozy breakfasts — serve warm with a cup of strong coffee or tea for a comforting start to the day.
- Holiday sides and elegant appetizers — a visually beautiful, easy-to-share option that feels festive.
- Quick, light desserts — when you want something sweet and refined without heavy baking.
- Entertaining — a make-ahead-friendly dish that feels homemade and thoughtful.
How to Make Baked Pears with Goat Cheese and Cranberries
Ingredients
- 4 ripe pears (firm but ripe)
- 1 cup goat cheese, softened (about 4 oz / 113 g)
- 1 cup fresh cranberries
- 1/4 cup honey
- 1/4 teaspoon ground cinnamon
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
Optional ingredients & substitutions
- Maple syrup or agave instead of honey (vegan option)
- Vegan ricotta or cashew cheese instead of goat cheese (vegan)
- 1/4 cup chopped pecans or walnuts for crunch
- A squeeze of lemon zest to brighten the filling
- Prosciutto slices to wrap each half for a salty-sweet savory option
Method (step-by-step)
- Preheat the oven to 375°F (190°C).
- Cut the pears in half lengthwise and scoop out the core and seeds to create a small hollow for the filling.
- In a bowl, combine the goat cheese, fresh cranberries (reserve a few for garnish if desired), honey, cinnamon, a pinch of salt, and a few grinds of black pepper. Stir until just combined — don’t overmix; you want pockets of cranberry and ribbons of honey.
- Spoon or pipe the cheese-and-cranberry mixture into the pear halves, dividing it evenly.
- Place the stuffed pear halves flesh-side up in a lightly oiled baking dish. Drizzle the olive oil over the pears and brush lightly on the exposed edges of the pears.
- Bake for 25–30 minutes, until the pears are tender when pierced with a fork and the tops are lightly golden. If using nuts, add them in the last 5 minutes to toast.
- Serve warm as an appetizer, side dish, or dessert. Optionally drizzle a little extra honey or sprinkle chopped nuts and fresh herbs (thyme or rosemary) before serving.
Practical tips
- Choose pears that are just ripe — they should yield slightly to pressure but not be mushy, so they hold shape when baked.
- Avoid overmixing the goat cheese mixture to keep texture contrast.
- If pears are very firm, add 5–10 minutes to the bake time and cover loosely with foil if the tops brown too quickly.
Presentation Tips
- Serve warm on a platter garnished with extra cranberries and a few sprigs of thyme or rosemary.
- For a dessert presentation, add a drizzle of warmed honey and a scoop of vanilla ice cream or a dollop of Greek yogurt alongside.
- For an elegant appetizer, place each pear half on toasted baguette slices and add a small sprinkle of toasted nuts and microgreens.
- Use a shallow baking dish so pears sit evenly and caramelize attractively.
Keeping it Fresh
- Room temperature: Do not leave filled or baked pears out more than 2 hours (per food safety guidelines) because of the dairy filling.
- Refrigeration: Store baked pears in an airtight container for 3–4 days. Reheat gently in a 325°F oven for 8–10 minutes or microwave in short intervals until warmed through.
- Freezer: Freezing baked pears with goat cheese is not recommended — the texture of the cooked pear and the goat cheese will suffer. If you must, freeze unbaked pear halves (without cheese) for up to 1 month, then thaw and bake; or freeze the filling separately (best for up to 1 month) and assemble after thawing.
Chef’s Advice
- Balance is everything: choose pears with a good balance of sweetness and acidity — Bosc, Anjou, or Comice work beautifully. Bartlett can be softer and sweeter; adjust baking time accordingly.
- Texture cue: pears are done when a paring knife slides through the flesh with ease but the pear still retains its shape. Overbaked pears become mushy.
- Temperature matters: let goat cheese come to room temperature before mixing so it blends smoothly without adding extra liquid.
- Flavor layering: a light sprinkle of flaky sea salt right before serving enhances sweetness and the complexity of flavors.
Fun Flavor Ideas
- Nutty Crunch: Add 1/4 cup chopped toasted pecans or walnuts to the goat cheese mixture and finish with a sprinkle of chopped nuts and honey. Adds texture and autumn flavor.
- Vegan Version: Use a creamy cashew ricotta or store-bought vegan goat cheese substitute, swap honey for maple syrup, and top with toasted pecans or pumpkin seeds.
- Savory Twist: Wrap each pear half loosely with thin prosciutto before baking for a salty-sweet appetizer, or finish with a drizzle of aged balsamic for depth.
- Spice Variation: Add a pinch of ground ginger and cardamom to the filling for a warm, aromatic profile that pairs nicely with winter gatherings.
Recipe Q&A
Q: Can I make these ahead of time?
A: You can prepare the pear halves and the filling separately a day ahead; store them chilled and assemble just before baking. Once baked, reheat gently to serve.
Q: What if I don’t have fresh cranberries?
A: Use dried cranberries rehydrated in hot water or warm orange juice for 10 minutes (drain excess liquid) — reduce honey slightly because dried fruit is sweeter.
Q: Can I use different cheeses?
A: Yes — fresh ricotta, mascarpone, or cream cheese will work, but goat cheese’s tang is signature here. For a firmer, tangy bite, try a mild blue or gorgonzola in small amounts.
Q: How do I prevent the pears from becoming soggy?
A: Choose slightly firm pears and avoid overbaking. Placing them in a shallow pan and baking at moderate heat helps them caramelize rather than stew.
Q: Is this suitable for a low-sugar diet?
A: The honey and fruit contribute natural sugars. To lower sugar, reduce honey to 1–2 tablespoons, use less sweet pear varieties, or skip honey and use a sugar substitute suitable for baking.
Conclusion
These baked pears with goat cheese and cranberries are an effortless way to serve something that feels both rustic and refined — warm, tangy, and just a little bit festive. Try the recipe as written, or explore the variations for vegan, nutty, or savory twists, and please share your photos and tips with the community.
For inspiration on finishing touches and plating, see this similar take on baked pears with goat cheese, honey, and pecans: Baked Pears with Goat Cheese, Honey & Pecans. For another cranberry-and-goat-cheese stuffed pear variation and serving ideas, check out this recipe: Cranberry and Goat Cheese Stuffed Pears – The Healthy Epicurean.
Happy baking — I’d love to hear how yours turned out!
Print
Baked Pears with Goat Cheese and Cranberries
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Warm baked pears filled with creamy goat cheese and tart cranberries, topped with honey and cinnamon for a delightful holiday treat.
Ingredients
- 4 ripe pears (firm but ripe)
- 1 cup goat cheese, softened (about 4 oz / 113 g)
- 1 cup fresh cranberries
- 1/4 cup honey
- 1/4 teaspoon ground cinnamon
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the pears in half lengthwise and scoop out the core and seeds to create a small hollow for the filling.
- In a bowl, combine goat cheese, fresh cranberries (reserve a few for garnish), honey, cinnamon, a pinch of salt, and a few grinds of black pepper. Stir until just combined.
- Spoon or pipe the cheese-and-cranberry mixture into the pear halves, dividing it evenly.
- Place the stuffed pear halves flesh-side up in a lightly oiled baking dish. Drizzle olive oil over pears and brush lightly on the exposed edges.
- Bake for 25-30 minutes, until the pears are tender when pierced and the tops are lightly golden. If using nuts, add them in for the last 5 minutes.
- Serve warm, optionally drizzled with extra honey or sprinkled with nuts and herbs.
Notes
Choose slightly firm pears to prevent sogginess. Can prepare ahead and assemble before baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 half pear
- Calories: 140
- Sugar: 17.5g
- Sodium: 65mg
- Fat: 4.7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3.6g
- Protein: 2.9g
- Cholesterol: 0mg
