Honey Roasted Pears with Mascarpone and Pistachios

If you love simple desserts that taste elegant without any fuss, you are going to love these roasted pears. They lightly caramelize in the oven and pair perfectly with creamy mascarpone, crunchy pistachios and buttery puff pastry stars.

This is one of those recipes you could easily serve to friends at a dinner party, yet it comes together with everyday ingredients and very little prep. The olive oil adds a rich fruity note, the orange brightens everything, and the honey brings the perfect sweetness.

Jump to:

• Why We Love This Recipe
• Ingredients
• Instructions
• Serving Suggestions
• Tips & Substitutions
• If you like this pear recipe, try these next:
• 📖 Recipe

Why We Love This Recipe

• It looks impressive but is easy to make. Simple ingredients turn into a restaurant-worthy dessert.
• The flavour combination is incredible. Warm pears, citrus, honey, creamy mascarpone and crunchy pistachios.
• Make-ahead friendly. Puff pastry stars and mascarpone can be prepared in advance.
• Naturally sweetened. Uses honey, fruit juice and just a bit of brown sugar.
• Light but satisfying. A great alternative to heavy cakes or pies.

Ingredients

Roasted Pears

• Pears (Bosc or Red Anjou)
• Extra Virgin Olive Oil
• Honey
• Light brown sugar
• Orange juice
• Vanilla extract
• Sea salt

Puff Pastry Stars

• Puff pastry
• Extra Virgin Olive Oil
• Vanilla extract
• Orange
• Coarse sugar (like demerara)

Mascarpone Topping

• Mascarpone
• Honey
• Orange zest
• Extra Virgin Olive Oil
• Sea salt

To Finish

• Shelled pistachios
• Pomegranate arils
• Fresh mint
• Honey, optional

See the recipe card below for exact quantities.

Instructions

Make the Puff Pastry Stars

These can be made up to two days in advance.

Preheat oven to 400°F and line a baking sheet with parchment.

Unfold the puff pastry on a lightly floured surface. Flatten lightly with a rolling pin. Cut out shapes using star cutters and place them on the prepared baking sheet.

Whisk the olive oil and vanilla until smooth. Brush each star lightly with the olive oil mixture. Add a sprinkle of orange zest and a touch of coarse sugar.

Chill the stars in the fridge for 15 to 30 minutes, or in the freezer for 10 minutes. This helps the pastry puff more evenly.

Bake for 15 to 18 minutes. Watch closely so the sugar does not burn. Bake in batches if needed.

Roast the Pears

Reduce oven temperature to 325°F.

Prepare the pears: Place the pear halves cut side up, in a small roasting pan.

📌Tip: When coring, use a measuring spoon or a melon baller to scoop the seeds cleanly. This keeps the cavity neat and prevents the pear from tearing.

In a bowl, whisk the olive oil, honey, brown sugar, orange juice, vanilla and salt. Pour the mixture over the pears to coat.

Roast for 30 to 40 minutes until tender. A knife should slide in easily when they are ready. Remove the pears from the pan and let them rest for a few minutes.

Reserve the pan juices for serving. As they cook, the juice, honey, and sugar come together into a light, flavourful syrup.

Prepare the Mascarpone

Stir together mascarpone, honey, orange zest, olive oil and salt until smooth.

Keep at room temperature if serving soon or refrigerate until needed.

Warm the Puff Pastry

Place the baked stars in the oven at 325°F for 3 to 5 minutes to refresh them.

Assemble

Spoon a dollop of mascarpone onto each plate. Set one or two warm pear halves on top of or beside the mascarpone. Add two or three puff pastry stars. Scatter pistachios and pomegranate arils. Drizzle with the warm pan syrup and garnish with mint. Optional: drizzle with extra honey.

Serving Suggestions

• Serve as an elegant dessert after a fall or winter meal.
• Plate it individually or arrange everything on a platter family style.
• Add a scoop of vanilla ice cream for extra indulgence.

Tips & Substitutions

Tips:

• Choose the right pears. Bosc and Red Anjou pears work best because they hold their shape during roasting. Bosc pears have a firm, dense texture that softens without collapsing. Red Anjou pears stay juicy, become tender and offer a sweet, slightly floral flavour. Both varieties lightly caramelize beautifully.
• Use the right tool for coring. A thin-walled (teaspoon) measuring spoon or a melon baller creates a clean, smooth cavity without damaging the pear. Trim any tough stem fibres with a paring knife after scooping.
• Choose pears that are ripe yet firm, but not rock hard. They hold their shape better when roasted.
• Use a smaller roasting pan so the syrup does not spread too thin.
• Make the puff pastry stars a day ahead to save time.
• Mascarpone can be swapped for whipped ricotta if you want a lighter option.

Substitutions:

• Puff pastry stars: Use store-bought shortbread cookies or biscotti to add texture without the extra prep.
• Honey: Maple syrup works nicely.
• Brown sugar: Use coconut sugar for a deeper flavour.
• Mascarpone: Use Greek yogurt, labneh, whipped cream or ricotta.
• Pistachios: Almonds, hazelnuts or walnuts also work.

Storage

• Store roasted pears in an airtight container in the fridge for up to 3 days.
• Reheat gently in a low oven or microwave.
• Store puff pastry stars at room temperature for up to 2 days.
• Mascarpone topping should be refrigerated and used within 3 days.

If you like this pear recipe, try these next:

• Poached Pear Puff Pastry
• Slow Cooker Cider Poached Pears
• Pumpkin Pear Pizza with Prosciutto and Hot Honey
• Pear & Prosciutto Naan-Pizza

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