20 Delicious Bosc Pear Recipes Perfect for Fall

As the leaves turn golden and the air grows crisp, there’s no better time to embrace the sweet, honeyed flavor of Bosc pears. Whether you’re whipping up a cozy dessert, a savory weeknight dinner, or a show-stopping seasonal side, these 20 delicious recipes will inspire you to make the most of fall’s favorite fruit. Ready to get cooking? Let’s dive in!

Bosc Pear and Gorgonzola Tart

This elegant yet easy tart balances sweet, juicy pears with tangy gorgonzola for a showstopping appetizer or light lunch.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 2 medium Bosc pears, thinly sliced
• 1/2 cup crumbled gorgonzola cheese
• 2 tbsp honey
• 1 tbsp olive oil
• 1/2 tsp fresh thyme leaves
• 1/4 tsp black pepper
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 400°F. Unfold puff pastry onto a parchment-lined baking sheet and lightly score a 1-inch border with a knife (don’t cut all the way through).
2. Brush pastry with olive oil, then layer pear slices inside the border. Sprinkle evenly with gorgonzola, thyme, and black pepper.
3. Brush the pastry edges with beaten egg. Bake for 20-25 minutes until puffed and golden.
4. Drizzle warm tart with honey and let cool 5 minutes before slicing.

The magic here? The honey caramelizes slightly on the pears, amplifying their natural sweetness against the salty cheese.

Tip: For extra crunch, sprinkle toasted walnuts over the tart before baking.

Roasted Bosc Pears with Honey and Thyme

These tender, caramelized pears are a simple yet elegant dessert, with the floral sweetness of honey and earthy thyme balancing each other perfectly.

Ingredients:

• 4 firm Bosc pears, halved and cored
• 3 tbsp honey
• 1 tbsp fresh thyme leaves
• 1 tbsp unsalted butter, melted
• 1/4 tsp kosher salt

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Arrange pears cut-side up on the sheet. Drizzle evenly with 1 tbsp honey and melted butter, then sprinkle with thyme leaves and salt.
3. Roast for 25–30 minutes, basting halfway with pan juices, until pears are fork-tender and edges are golden.
4. Remove from oven and immediately drizzle with remaining 2 tbsp honey. Let cool slightly before serving.

The magic here? Roasting deepens the pears’ natural sweetness while thyme adds a subtle savory note—no fancy techniques required.

Tip: For extra richness, serve with a dollop of mascarpone or vanilla ice cream.

Bosc Pear and Walnut Salad

This elegant yet effortless salad balances sweet, crunchy, and tangy flavors—perfect for brightening up a weeknight dinner or impressing guests.

Ingredients:

• 2 ripe Bosc pears, thinly sliced
• 1/2 cup walnuts, toasted
• 5 oz mixed baby greens (about 5 cups)
• 1/4 cup crumbled blue cheese
• 2 tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions:

1. In a small skillet over medium heat, toast the walnuts for 3–4 minutes, stirring often, until fragrant. Let cool slightly.
2. In a large bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper.
3. Add the baby greens and toss gently to coat in the dressing.
4. Arrange the dressed greens on a platter, then layer with sliced pears, toasted walnuts, and crumbled blue cheese.

The contrast of juicy pears, creamy cheese, and crunchy walnuts makes every bite exciting—no one will guess it comes together in just 10 minutes!

Tip: For extra depth, drizzle the pears with a squeeze of lemon juice before assembling to keep them from browning.

Caramelized Bosc Pear Galette

This rustic galette lets sweet Bosc pears shine, with a buttery crust and a hint of warm spice—perfect for showcasing fall fruit without fuss.

Ingredients

• 1 store-bought or homemade pie crust (9-inch)
• 2 large Bosc pears, thinly sliced (¼-inch thick)
• 3 tbsp unsalted butter, divided
• ¼ cup packed brown sugar
• 1 tbsp granulated sugar
• ½ tsp cinnamon
• ¼ tsp vanilla extract
• Pinch of salt
• 1 tbsp apricot jam (optional, for glaze)

Instructions

1. Preheat oven to 375°F. Roll out pie crust on parchment paper into a rough 12-inch circle.
2. Melt 2 tbsp butter in a skillet over medium heat. Add pears, brown sugar, ½ tsp cinnamon, vanilla, and salt. Cook 5 minutes, stirring gently, until pears soften slightly and sugar caramelizes. Remove from heat.
3. Arrange pears in the center of the crust, leaving a 2-inch border. Fold edges over the filling, pleating as you go. Dot with remaining 1 tbsp butter.
4. Mix granulated sugar and remaining ¼ tsp cinnamon; sprinkle over crust. Bake 30–35 minutes until golden and bubbly.
5. Warm apricot jam (if using) with 1 tsp water; brush over pears. Cool 10 minutes before slicing.

The magic here? Letting the pears caramelize first deepens their sweetness, while the free-form crust keeps it effortlessly charming.

Tip: Serve slightly warm with vanilla ice cream—the contrast of cool cream and warm spiced pears is heavenly.

Bosc Pear and Ginger Smoothie

This Bosc Pear and Ginger Smoothie is like a cozy hug in a glass—creamy, subtly spiced, and just sweet enough to brighten your morning.

• 1 large Bosc pear, cored and chopped (no need to peel)
• 1 cup unsweetened almond milk (or milk of choice)
• 1/2 cup plain Greek yogurt
• 1 tbsp honey
• 1 tsp freshly grated ginger
• 1/2 tsp vanilla extract
• 4 ice cubes

1. Combine the chopped Bosc pear, almond milk, Greek yogurt, honey, grated ginger, and vanilla extract in a blender.
2. Blend on high for 30 seconds until smooth, scraping down the sides if needed.
3. Add the ice cubes and blend again for 15–20 seconds until frothy and chilled.
4. Pour into a glass and serve immediately.

The fresh ginger adds a gentle kick that balances the pear’s natural sweetness, while the yogurt gives it a luxuriously thick texture—no banana required!

Tip: For extra warmth, swap the vanilla extract with a pinch of cinnamon or cardamom.

Bosc Pear and Blue Cheese Pizza

Sweet, juicy pears and tangy blue cheese come together in this elegant yet easy pizza that’s perfect for a cozy night in.

Ingredients:

• 1 lb store-bought pizza dough, room temperature
• 2 tbsp olive oil, divided
• 1/2 cup crumbled blue cheese
• 1 medium Bosc pear, thinly sliced (about 1/8-inch thick)
• 1/4 cup thinly sliced red onion
• 1 tbsp honey
• 1/4 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper
• 1/4 cup chopped walnuts, toasted
• 1 tbsp fresh thyme leaves

Instructions:

1. Preheat oven to 475°F. Roll out pizza dough on a floured surface to a 12-inch round, then transfer to a parchment-lined baking sheet. Brush with 1 tbsp olive oil.
2. Scatter blue cheese evenly over the dough, then layer pear slices and red onion on top. Drizzle with remaining 1 tbsp olive oil and 1 tbsp honey, then sprinkle with 1/4 tsp flaky sea salt and 1/4 tsp black pepper.
3. Bake for 12–15 minutes until crust is golden and cheese is bubbly. Remove from oven and immediately top with toasted walnuts and fresh thyme leaves.

The contrast of warm, melty cheese with cool, crisp pears and a hint of honey makes every bite a little masterpiece.

Tip: For extra depth, drizzle with balsamic glaze after baking—just a teaspoon will do!

Bosc Pear and Almond Cake

This tender, nutty cake lets sweet Bosc pears shine, with a delicate almond crumb that pairs perfectly with your afternoon coffee or tea.

Ingredients:

• 1 cup all-purpose flour
• 1 cup almond flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 medium Bosc pears, peeled, cored, and thinly sliced
• 2 tbsp sliced almonds
• 1 tbsp turbinado sugar (for sprinkling)

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Whisk together 1 cup all-purpose flour, 1 cup almond flour, 1 1/2 tsp baking powder, and 1/4 tsp salt in a bowl.
3. Beat 1/2 cup softened butter and 3/4 cup granulated sugar until fluffy. Add 2 eggs one at a time, then mix in 1 tsp vanilla.
4. Fold dry ingredients into the butter mixture until just combined. Spread batter into the prepared pan.
5. Arrange pear slices over the batter in concentric circles. Sprinkle with 2 tbsp sliced almonds and 1 tbsp turbinado sugar.
6. Bake for 40–45 minutes until golden and a toothpick inserted near the center comes out clean. Cool 10 minutes before removing the pan ring.

The almond flour keeps this cake moist for days, while the pears caramelize slightly into a jammy layer—no frosting needed!

Tip: For extra depth, toss pear slices with 1/2 tsp cinnamon before arranging.

Spiced Bosc Pear Compote

This cozy compote balances tender pears with warm spices—just sweet enough to spoon over yogurt, oatmeal, or even vanilla ice cream.

Ingredients:

• 4 medium Bosc pears, peeled, cored, and diced (about 3 cups)
• 1/3 cup packed light brown sugar
• 1/4 cup water
• 1 tbsp fresh lemon juice
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1/8 tsp ground cloves
• Pinch of kosher salt

Instructions:

1. In a medium saucepan, combine pears, 1/3 cup brown sugar, 1/4 cup water, 1 tbsp lemon juice, 1/2 tsp cinnamon, 1/4 tsp cardamom, 1/8 tsp cloves, and a pinch of salt. Stir gently over medium heat until sugar dissolves.
2. Reduce heat to low and simmer uncovered for 12–15 minutes, stirring occasionally, until pears are fork-tender but still hold their shape. The syrup should thicken slightly.
3. Remove from heat and let cool for 5 minutes. Serve warm or at room temperature.

The cardamom adds a subtle floral note that makes this compote feel extra special—perfect for dressing up breakfast or dessert without fuss.

Tip: For a deeper flavor, swap half the water with apple cider or bourbon.

Bosc Pear and Cranberry Chutney

This sweet-tart chutney balances juicy pears and tangy cranberries with warm spices—perfect for spooning over roasted meats or sharp cheeses.

Ingredients:

• 3 medium Bosc pears, peeled, cored, and diced (about 2 cups)
• 1 cup fresh or frozen cranberries
• 1/2 cup granulated sugar
• 1/4 cup apple cider vinegar
• 1/4 cup water
• 1 tsp grated fresh ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the pears, cranberries, sugar, apple cider vinegar, water, ginger, cinnamon, cloves, and salt.
2. Bring to a simmer over medium heat, stirring occasionally. Reduce heat to low and cook for 20–25 minutes, until the pears are tender and the mixture thickens slightly (it will continue to thicken as it cools).
3. Remove from heat and let cool to room temperature. The chutney will keep refrigerated for up to 2 weeks.

The ginger and cloves add a subtle warmth that makes this chutney feel festive without overpowering the fruit’s brightness.

Tip: For a smoother texture, pulse the cooled chutney briefly in a food processor—ideal for spreading on sandwiches.

Bosc Pear and Chocolate Clafoutis

This elegant yet easy dessert combines juicy Bosc pears with rich chocolate in a custardy French clafoutis—perfect for impressing guests or treating yourself.

Ingredients:

• 2 medium Bosc pears, peeled, cored, and thinly sliced
• 3/4 cup granulated sugar, divided
• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 tsp salt
• 3 large eggs
• 1 cup whole milk
• 1 tsp vanilla extract
• 1/2 cup dark chocolate chips
• 1 tbsp powdered sugar (for dusting)

Instructions:

1. Preheat oven to 375°F. Butter a 9-inch pie dish and arrange pear slices in a single layer. Sprinkle with 1/4 cup granulated sugar.
2. In a blender, combine remaining 1/2 cup sugar, flour, cocoa powder, salt, eggs, milk, and vanilla. Blend until smooth, about 30 seconds.
3. Pour batter over pears, then sprinkle chocolate chips evenly on top. Bake for 35–40 minutes until set at the edges but slightly jiggly in the center.
4. Cool for 15 minutes, then dust with powdered sugar. Serve warm.

The magic here? The pears caramelize slightly underneath while the chocolate chips melt into pockets of gooey goodness—elevating humble ingredients into something special.

Tip: For extra flair, drizzle with salted caramel or serve with vanilla ice cream.

Bosc Pear and Prosciutto Crostini

Sweet Bosc pears and salty prosciutto come together in this elegant yet effortless crostini—perfect for entertaining or a quick gourmet snack.

• 1 French baguette, sliced into ½-inch thick pieces (about 12 slices)
• 2 tbsp olive oil
• 1 large Bosc pear, thinly sliced (about 12 slices)
• 4 oz prosciutto, torn into small pieces
• ¼ cup crumbled gorgonzola cheese
• 1 tbsp honey
• ½ tsp freshly cracked black pepper
• ¼ tsp flaky sea salt

1. Preheat oven to 375°F. Arrange baguette slices on a baking sheet and brush both sides lightly with 2 tbsp olive oil. Bake for 8–10 minutes until crisp and golden at the edges.
2. Top each crostini with 1–2 slices of Bosc pear, a piece of prosciutto, and a sprinkle of ¼ cup gorgonzola.
3. Return to the oven for 3–4 minutes just until the cheese softens slightly.
4. Drizzle with 1 tbsp honey, then finish with ½ tsp black pepper and ¼ tsp flaky sea salt.

The magic here is in the contrast: warm, melty cheese against cool, crisp pear, with prosciutto adding a savory punch.

Tip: For extra crunch, toast the baguette slices a day ahead and store in an airtight container.

Bosc Pear and Caramel Bread Pudding

This Bosc Pear and Caramel Bread Pudding is the ultimate cozy dessert—silky caramel-soaked bread with tender pears in every bite.

• 4 cups day-old French bread, torn into 1-inch pieces
• 2 large Bosc pears, peeled and thinly sliced
• 3 large eggs
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup caramel sauce, plus extra for drizzling
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Pinch of salt

1. Preheat oven to 350°F. Grease an 8-inch square baking dish and scatter the bread pieces evenly inside.
2. Arrange the sliced Bosc pears over the bread in a single layer.
3. In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, 1/4 cup caramel sauce, vanilla extract, cinnamon, and salt until smooth.
4. Pour the mixture over the bread and pears, pressing down gently to soak everything. Let sit for 15 minutes.
5. Bake for 45–50 minutes, until the top is golden and the center is just set (a knife inserted should come out clean).
6. Drizzle with extra caramel sauce while warm. Serve slightly cooled.

The magic here? The pears stay firm enough to add texture, while the caramel infuses every layer without making it overly sweet.

Tip: For extra richness, swap the milk for half-and-half and add a tablespoon of bourbon to the custard mix.

Bosc Pear and Vanilla Bean Jam

This silky jam is like autumn in a jar—sweet, floral, and just a little luxurious thanks to real vanilla bean.

Ingredients

• 2 lbs ripe Bosc pears, peeled, cored, and diced (about 4 cups)
• 1 1/2 cups granulated sugar
• 1 vanilla bean, split lengthwise
• 2 tbsp lemon juice
• 1/4 tsp kosher salt

Instructions

1. In a heavy-bottomed pot, combine the pears, sugar, lemon juice, and salt. Scrape the seeds from the vanilla bean into the pot, then add the pod.
2. Cook over medium-low heat, stirring often, until the sugar dissolves and the pears soften, about 15 minutes. Mash lightly with a wooden spoon for a chunky texture.
3. Increase heat to medium and simmer, stirring occasionally, until the jam thickens and clings to the spoon (about 30–35 minutes). Remove the vanilla pod.
4. Let cool slightly, then transfer to sterilized jars. Seal and refrigerate for up to 3 weeks.

The vanilla bean’s tiny flecks and deep aroma make this jam feel extra special—perfect for gifting or swiping onto morning toast.

Tip: For a smoother jam, purée halfway through cooking with an immersion blender.

Bosc Pear and Cinnamon Oatmeal

This cozy oatmeal combines sweet Bosc pears and warm cinnamon for a breakfast that feels like a hug in a bowl.

Ingredients:

• 1 cup old-fashioned rolled oats
• 1 3/4 cups water
• 1/2 cup milk (dairy or plant-based)
• 1 medium Bosc pear, diced (about 1 cup)
• 1 tbsp pure maple syrup
• 1/2 tsp ground cinnamon
• Pinch of salt
• 1 tbsp chopped walnuts (optional)

Instructions:

1. In a small saucepan, combine oats, water, milk, and salt. Bring to a gentle boil over medium heat, then reduce to a simmer.
2. Stir in diced pear, maple syrup, and 1/2 tsp cinnamon. Cook for 5-7 minutes, stirring occasionally, until oats are creamy and pears are slightly softened.
3. Remove from heat and let sit for 2 minutes to thicken. Top with walnuts if using.

The tender pear melts into the oats while keeping just enough texture, making every spoonful perfectly balanced.

Tip: For extra richness, stir in a pat of butter right before serving.

Bosc Pear and Rosemary Roasted Chicken

This Bosc Pear and Rosemary Roasted Chicken is a cozy, aromatic dish where sweet pears mingle with earthy rosemary for a showstopping weeknight dinner.

• 1 whole chicken (3–4 lbs), patted dry
• 2 medium Bosc pears, cored and sliced into 1/2-inch wedges
• 3 tbsp olive oil, divided
• 1 tbsp chopped fresh rosemary
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 small yellow onion, thinly sliced
• 4 garlic cloves, smashed

1. Preheat oven to 425°F. Toss pears, onion, and garlic with 1 tbsp olive oil in a roasting pan.
2. Rub chicken with remaining 2 tbsp olive oil, then sprinkle evenly with 1 1/2 tsp salt, 1/2 tsp pepper, and 1 tbsp rosemary, including inside the cavity.
3. Place chicken breast-side up on top of the pear mixture. Roast for 50–60 minutes, until juices run clear and skin is crispy (internal temp should reach 165°F).
4. Let rest 10 minutes before carving. Serve with roasted pears and pan juices spooned over top.

The magic here? The pears caramelize into jammy sweetness while infusing the chicken with subtle fruitiness—no basting required.

Tip: For extra crispy skin, pat the chicken very dry before oiling and seasoning.

Bosc Pear and Hazelnut Tart

This elegant tart balances the honeyed sweetness of Bosc pears with the rich crunch of toasted hazelnuts—a dessert that feels fancy but comes together with ease.

Ingredients

• 1 sheet (9×9-inch) frozen puff pastry, thawed
• 2 medium Bosc pears, thinly sliced (1/8-inch thick)
• 1/3 cup hazelnuts, toasted and roughly chopped
• 3 tbsp honey
• 1 tbsp lemon juice
• 1/2 tsp cinnamon
• 1/4 tsp vanilla extract
• 1 egg, beaten (for egg wash)
• 1 tbsp turbinado sugar (for sprinkling)

Instructions

1. Prep: Preheat oven to 400°F. Unfold puff pastry onto a parchment-lined baking sheet. Prick all over with a fork, leaving a 1-inch border unpricked.
2. Layer pears: Arrange pear slices slightly overlapping in even rows across the pastry (within the border). Drizzle with 2 tbsp honey and 1 tbsp lemon juice.
3. Season: Sprinkle pears evenly with cinnamon, vanilla extract, and hazelnuts.
4. Bake: Brush the pastry border with egg wash, sprinkle turbinado sugar over the whole tart, and bake for 20–25 minutes until puffed and golden.
5. Finish: Drizzle with remaining 1 tbsp honey while warm. Cool 10 minutes before slicing.

The magic here? The pears caramelize into jammy ribbons, while the hazelnuts add a toasty contrast to the flaky crust.

Tip: For extra depth, swap half the honey with maple syrup.

Bosc Pear and Apple Cider Sangria

This cozy sangria blends juicy Bosc pears with crisp apple cider for a lightly spiced, refreshing sip that’s perfect for lazy weekends or holiday gatherings.

Ingredients:

• 2 Bosc pears, thinly sliced
• 1 medium apple (Honeycrisp or Gala), thinly sliced
• 1 (750 ml) bottle dry white wine (like Pinot Grigio)
• 2 cups apple cider
• 1/4 cup brandy
• 2 tbsp honey
• 1 cinnamon stick
• 1/2 tsp whole cloves
• Sparkling water or club soda (for serving)

Instructions:

1. In a large pitcher, combine the sliced pears, apple, white wine, apple cider, brandy, and 2 tbsp honey. Stir gently to dissolve the honey.
2. Add the cinnamon stick and 1/2 tsp whole cloves. Cover and refrigerate for at least 4 hours (or overnight) to let the flavors meld.
3. Just before serving, top with a splash of sparkling water for a fizzy finish. Serve over ice, spooning some of the boozy fruit into each glass.

The magic here? The pears soften just enough to soak up the spiced cider while keeping their delicate floral sweetness—no muddling required!

Tip: For a deeper spice flavor, lightly toast the cinnamon stick and cloves in a dry skillet for 1 minute before adding them to the pitcher.

Bosc Pear and Maple Glazed Pork Tenderloin

This elegant yet easy dish balances sweet maple and tender pears with savory pork for a meal that feels special without the fuss.

Ingredients:

• 1 (1.5 lb) pork tenderloin
• 2 Bosc pears, cored and sliced into ½-inch wedges
• 3 tbsp pure maple syrup
• 2 tbsp olive oil, divided
• 1 tbsp Dijon mustard
• 1 tsp chopped fresh rosemary
• ½ tsp kosher salt
• ¼ tsp black pepper
• 2 cloves garlic, minced

Instructions:

1. Preheat oven to 400°F. In a small bowl, whisk together 2 tbsp maple syrup, 1 tbsp olive oil, Dijon mustard, rosemary, salt, pepper, and garlic.
2. Heat 1 tbsp olive oil in a large ovenproof skillet over medium-high. Sear pork tenderloin on all sides until browned, about 3 minutes per side. Remove from pan.
3. Add pear wedges to the skillet and cook 2 minutes, stirring gently. Push pears to the edges, return pork to the center, and brush all over with the maple glaze.
4. Transfer skillet to the oven and roast 15–18 minutes, until pork reaches 145°F internally. Drizzle with remaining 1 tbsp maple syrup and let rest 5 minutes before slicing.

The glaze caramelizes into a sticky-sweet crust while the pears soften just enough to hold their shape—perfect for soaking up the pan juices.

Tip: For extra depth, swap half the maple syrup with bourbon or apple cider vinegar.

Bosc Pear and Goat Cheese Bruschetta

This Bosc Pear and Goat Cheese Bruschetta is a sweet-savory stunner—creamy, crisp, and just a little luxurious for your next appetizer spread.

• 1 French baguette, sliced into ½-inch thick pieces (about 12 slices)
• 2 tbsp extra-virgin olive oil, divided
• 4 oz fresh goat cheese, softened
• 1 large Bosc pear, thinly sliced (about ⅛-inch thick)
• 2 tbsp honey
• ½ tsp flaky sea salt
• ¼ tsp freshly cracked black pepper
• 2 tbsp chopped toasted walnuts

1. Toast the bread: Preheat oven to 375°F. Brush both sides of the baguette slices with 1 tbsp olive oil. Arrange on a baking sheet and bake for 8–10 minutes until golden and crisp. Let cool slightly.
2. Assemble: Spread each toast with about 1 tsp goat cheese. Top with 2–3 overlapping pear slices.
3. Finish: Drizzle with remaining 1 tbsp olive oil and honey. Sprinkle with flaky sea salt, black pepper, and toasted walnuts.

The contrast of the warm, crunchy bread against the cool pears and tangy cheese is pure magic—don’t be surprised if these disappear in minutes.

Tip: For extra depth, warm the honey slightly before drizzling to make it extra fluid and aromatic.

Bosc Pear and Cardamom Poached Pears

These gently spiced pears are a dreamy dessert—elegant enough for a dinner party but simple enough for a cozy weeknight treat.

Ingredients:

• 4 firm Bosc pears, peeled (stems left on)
• 3 cups water
• 1 cup granulated sugar
• 1 tbsp lemon juice
• 8 whole green cardamom pods, lightly crushed
• 1 cinnamon stick
• 1 tsp vanilla extract

Instructions:

1. In a medium pot, combine water, 1 cup sugar, 1 tbsp lemon juice, cardamom pods, and cinnamon stick. Bring to a simmer over medium heat, stirring until sugar dissolves.
2. Add pears to the pot, laying them sideways if needed to submerge. Reduce heat to low, cover, and simmer for 20–25 minutes, turning pears halfway, until tender when pierced with a knife.
3. Remove pot from heat and stir in 1 tsp vanilla extract. Let pears cool in the syrup for 15 minutes to soak up flavor.
4. Serve warm or chilled, drizzled with syrup. For extra richness, pair with a dollop of mascarpone or vanilla ice cream.

The cardamom adds a floral warmth that makes these pears taste like they’re straight from a pastry shop—yet there’s no baking required!

Tip: Save leftover syrup for cocktails or stir it into oatmeal the next morning.

Conclusion

With so many delicious ways to enjoy Bosc pears this fall, there’s something for every taste—whether you’re baking, roasting, or blending them into a cozy dessert. We hope you found a few new favorites to try! Don’t forget to leave a comment with your top pick and share this roundup with fellow pear lovers on Pinterest. Happy cooking!