I cooked these pears on a rainy Sunday afternoon and the house filled with a warm, spiced sweetness that felt like a hug. I remember pulling the warm baking dish from the oven, the pears glossy with honey, the feta melting into little tangy nooks, and cranberries popping like tiny, jewel-toned surprises. Right away I knew this dish would become one of those simple recipes I turn to when I want something pretty, effortless, and a little bit special.

This recipe is modest enough for weeknights and charming enough for guests. I tucked in a note about a similar baked feta favorite that pairs beautifully with crusty bread if you like bolder flavors: Baked Feta Pasta. The first time I made Baked Pears Feta Honey Cranberries I served it as a light dessert and then again as a sweet-savory brunch centerpiece. It’s one of those recipes that feels intentional even when it takes just minutes to assemble.

Kitchen Essentials You’ll Need

I don’t believe you need a lot of fancy gear to make something that looks and tastes special. For this recipe you’ll want tools that help you work quickly and deliver even heat. A few good basics will make the experience calm and joyful rather than fiddly.

A sharp paring knife for halving and coring pears cleanly.
A medium baking dish that fits the pear halves snugly so they roast evenly.
Parchment paper to prevent sticking and make cleanup easy.
A small brush or spoon to coat the pears with oil or melted butter.
A cooling rack and a heatproof trivet for the hot baking dish.

These tools let you focus on flavor. A reliable oven thermometer is also a nice touch if your oven runs hot or cool. The olive oil or melted butter choice changes the aroma as the pears bake, so having a little measuring spoon for the 30 milliliters helps keep things simple.

Why You’ll Love This Baked Pears Feta Honey Cranberries

There is a quiet magic in a recipe that balances sweet, salty, and tangy with texture contrasts. These baked pears do just that. The soft, caramelized pear flesh gives a gentle sweetness. Crumbled feta adds a salty, creamy bite. Honey brings a glossy finish and warm floral notes. Dried cranberries add a chewy tartness that brightens every forkful.

Textural contrast: tender pears, creamy feta, and chewy cranberries.
Flavor balance: sweet honey, fruity pears, savory feta, and warming cinnamon.
Visual charm: golden pears dotted with white feta and red cranberries make for a pretty presentation.
Ease and speed: minimal prep and 20 to 25 minutes in the oven means you can make this any night.

I love how the aroma of ground cinnamon mingles with the roasted fruit. It’s comfort food that doesn’t feel heavy. If you enjoy sweet-savory combos like honey and cheese, this will feel familiar and new at the same time. For another quick sweet-and-savory snack idea that leans into feta and honey, try these Honey Feta Sweet Potato Rounds. This recipe is practical, too. You can scale it up for a larger crowd, hold components separately for easy reheating, and swap elements depending on what you have in the pantry.

Baked Pears Feta Honey Cranberries Ingredients

Use ripe but firm pears so they hold their shape as they roast. Here is the exact ingredient set I used and love:

3 ripe pears, halved and cored, 75 grams crumbled feta cheese, 30 milliliters olive oil or melted butter, 30 grams dried cranberries, 30 milliliters honey, 1 gram ground cinnamon, Fresh thyme leaves, for garnish (optional)

You may also want these pantry items on hand to round the flavors:

Pinch of fine sea salt to boost the feta and round the sweetness.
Freshly ground black pepper for a faint bite.
A splash of lemon juice if your cranberries are very sweet and you want more tartness.

Those simple pantry additions let you tune the final dish to your taste. If you prefer a richer finish use melted butter. If you like a lighter olive aroma, use olive oil. Both work beautifully and change the scent of the finished dish in lovely ways.

Step-by-Step Instructions

Preheat the oven to 190°C. You’ll smell a warm dry heat as the oven comes to temperature. This setting gives the pears a chance to soften and caramelize without burning the edges.
Line a baking dish with parchment paper. The parchment will prevent sticking and make cleanup effortless. Choose a dish large enough so the pear halves sit cut-side up without crowding.
Brush the pear halves generously with olive oil or melted butter. Use a pastry brush or spoon to coat the cut surfaces and edges. You’re looking for a thin glossy sheen that will encourage golden browning.
Arrange the pear halves cut-side up in the prepared baking dish. Nestle them so they are stable and won’t tip. The pears should have room so hot air can circulate and caramelize the cut sides.
Sprinkle the pears with ground cinnamon. A light dusting across the cut surfaces is all you need. The cinnamon will bloom in the oven and fill the kitchen with warm, familiar spice notes.
Bake for 20 to 25 minutes until the pears are tender and golden. Check doneness by gently pressing the flesh with a spoon or skewer. The pears should give softly and the edges should take on a honeyed, golden color.
Top each pear half with crumbled feta cheese and dried cranberries. Scatter the salty feta so it nestles into the warmed cavities, and dot the pears with cranberries for pops of tart color and chew.
Drizzle each pear with honey. Use a spoon to create a glossy finish that pools slightly. The honey will warm and loosen, marrying with the feta and cranberries.
Garnish with fresh thyme leaves if desired. The thyme adds an herbal lift that brightens the dish and complements the honey’s floral notes.
Serve warm and enjoy. Let the pears rest a minute or two to cool just enough for easy eating. The contrast of warm pear and cool feta is part of the comfort here.

Fun Variations You Can Try

If you like to play around in the kitchen, these pears are a great canvas. Here are fun twists that keep the heart of the recipe but change the mood.

Swap the feta for goat cheese for a creamier, tangier bite. It melts into the pear cavities beautifully.
Use pecans or walnuts instead of or alongside dried cranberries for a nutty crunch.
Add a splash of orange juice and a teaspoon of zest before baking for a citrus lift.
For a vegan version, use a dairy-free feta alternative or a cashew ricotta and replace honey with maple syrup.
Sprinkle a teaspoon of brown sugar with the cinnamon for a more caramelized top.
Add a pinch of ground ginger or cardamom to the cinnamon for a spiced twist.
If you like savory herbs, try rosemary instead of thyme for a piney aroma that pairs well with butter.

Each substitution shifts the flavor slightly. I often rotate between melted butter with walnuts in autumn and olive oil with goat cheese in late summer. The structure of the dish means you can mix and match based on what’s in your pantry.

How I Love to Serve It

When I serve these baked pears I like to make the moment feel cozy and intentional, even if it’s a quick family dessert. They feel special with minimal fuss and pair well with simple accompaniments.

For a light dessert, serve warm pears alongside vanilla bean ice cream or a dollop of Greek yogurt. The contrast of warm fruit and cold cream is irresistible.
For brunch, plate pears with slices of toasted sourdough and a small greens salad dressed simply with lemon and olive oil. The salty feta makes the toast sing.
As an elegant starter, arrange on a platter with prosciutto ribbons and a scattering of microgreens.
If you’re leaning into fall comfort, serve with a scoop of mascarpone sweetened lightly with honey for a luxurious finish.

I like to plate each half on a warm ceramic plate so the pears stay cozy. A few thyme sprigs scattered around the platter make it feel festive. The textures—silky pear, creamy cheese, and chewy cranberries—create a small bite that feels complete.

Helpful Tips from My Kitchen

Over the years I’ve learned a few small details that make this recipe come out beautifully every time. These are the kinds of tips I whisper to friends as we stand at the stove.

Choose pears that are ripe but still firm to the touch. They should give slightly when pressed but not be mushy.
If your pears are very firm, let them sit at room temperature for a day to soften gently.
Brush the cut sides well so they brown evenly. Olive oil will keep things lighter, butter adds a nutty aroma.
Keep an eye on the oven in the last five minutes. You want golden edges, not burnt caramel.
Crumbled feta is salt-forward. Taste a piece of feta with a pear slice before adding extra salt to the entire dish.
If you are baking for more people, use multiple baking dishes rather than crowding one large dish. Crowding can steam the fruit.
Leftovers reheat gently in a 160°C oven for 8 to 10 minutes, or warm them in a skillet over low heat.
For easy serving, prepare everything and assemble the feta and cranberries just as the pears come out of the oven so the feta warms but does not melt completely into a puddle.

These small steps save time and stress. My favorite shortcut is prepping the pears and keeping toppings ready in little bowls so final assembly is quick and pretty.

Important Cooking Reminders

Always use oven mitts and a sturdy trivet when removing the hot baking dish from the oven to prevent burns.
Reheating: Warm leftover pears in a 160°C oven for about 8 to 10 minutes or on the stovetop in a skillet over low heat; avoid microwaving which can make the pears too soft.
Storage: Store baked pears in an airtight container in the refrigerator for up to 3 days. Keep honey and feta separate if you prefer to add them just before serving.
Common mistakes to avoid:
Overripe pears that collapse during baking.
Crowding the baking dish which prevents proper caramelization.
Adding too much salt; the feta brings more than enough.
Baking at too high a temperature which can brown the edges too quickly while leaving the center undercooked.

Nutritional Information (Estimated)

This dish is light and largely fruit-based with small amounts of cheese and honey contributing most of the fat and calories. Per serving (assuming 4 servings) the rough estimates are: about 180–230 calories, 28–35 grams of carbohydrates mostly from pears and honey, 7–10 grams of fat from feta and oil or butter, and 3–6 grams of protein from the feta. These numbers will shift depending on whether you use butter or olive oil and how generously you drizzle the honey.

Recipe Details

Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Yield: 4 servings

Common Questions You Might Have

How ripe should the pears be for baking?

Aim for pears that are ripe but still hold their shape. They should yield slightly when you press near the stem, similar to ripe avocado. Very soft pears will turn mushy in the oven. If they are rock hard, let them ripen a day on the counter.

Can I prepare this ahead of time?

Yes. You can halve and core the pears a few hours ahead and keep them wrapped in the fridge. Assemble with oil or butter just before baking. If you want to get even further ahead, roast the pears plain, then store cooled in the fridge and add feta, cranberries, and honey when reheating gently.

What cheese substitutes work if I don’t have feta?

Goat cheese is a lovely, creamy substitute and melts into the pear nicely. A soft ricotta or mascarpone with a pinch of sea salt can also work for a milder, creamier profile. For a vegan option, a cashew-based ricotta or firm tofu marinated in lemon and salt can mimic the tang.

Conclusion

When the light in my kitchen is low and the air smells faintly of cinnamon and honey, I find myself reaching for small recipes that make the moment feel gentle and complete. These baked pears do that for me every time. They are an embrace on a plate—sweet but not saccharine, tangy but balanced, and pretty enough to set out without fuss. The contrast of warm, yielding pear with the salty pockets of feta and the bright chew of cranberries is simple comfort turned thoughtful.

This dish reminds me that simple ingredients, handled with a little attention, can create memorable meals. I hope you tuck this one into your roster of go-to sweet and savory treats. Try it when you want a dessert that feels cozy yet composed, or as a light course when guests arrive. Baked Pears Feta Honey Cranberries will sit in your recipe rotation as something you make with ease and share with a smile.

Baked Pears Feta Honey Cranberries

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A cozy dessert featuring baked pears topped with melted feta, honey, and tart cranberries. Perfect for any occasion, combining sweet, salty, and tangy flavors.

Ingredients

Scale

3 ripe pears, halved and cored
75 grams crumbled feta cheese
30 milliliters olive oil or melted butter
30 grams dried cranberries
30 milliliters honey
1 gram ground cinnamon
Fresh thyme leaves, for garnish (optional)
A pinch of fine sea salt (optional)
Freshly ground black pepper (optional)
A splash of lemon juice (optional)

Instructions

Preheat the oven to 190°C (375°F).
Line a baking dish with parchment paper.
Brush the pear halves generously with olive oil or melted butter.
Arrange the pear halves cut-side up in the prepared baking dish.
Sprinkle the pears with ground cinnamon.
Bake for 20 to 25 minutes until the pears are tender and golden.
Top each pear half with crumbled feta cheese and dried cranberries.
Drizzle each pear with honey.
Garnish with fresh thyme leaves if desired.
Serve warm and enjoy.

Notes

Use ripe but firm pears for best results. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 pear half
Calories: 230
Sugar: 20g
Sodium: 300mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 6g
Cholesterol: 30mg

Keywords: baked pears, feta, honey, cranberries, dessert, easy recipe