Warm Roasted Pears with ValleRuan Olive Oil, Honey + Thyme

When winter draws in, the best desserts are simple, aromatic, and quietly indulgent. These warm roasted pears are exactly that - a minimal, elegant pudding where ValleRuan Olive Oil does the heavy lifting, adding silk, fragrance, and a glossy finish. It’s a Cornwall‑meets‑Mediterranean moment that feels special on a weeknight and worthy of a dinner party.

Why this works

• ValleRuan’s rich, creamy olive oil loves gentle heat and shines as a finishing drizzle.

• Honey, vanilla, and thyme build a fragrant syrup.

• Pears stay centre stage, with texture you can cut with a spoon.

  
  

Recipe at a glance

• Serves: 4

• Time: 10 minutes prep • 25–30 minutes cook

• Skill: Very easy

  
  

Ingredients

• 4 firm ripe pears, halved and cored

• 2 tbsp ValleRuan Olive Oil, plus more to finish

• 2 tbsp runny honey

• 1 tbsp fresh lemon juice

• 1 tsp vanilla extract or paste

• 4–5 small thyme sprigs

• Pinch of flaky sea salt

• Optional spice: a pinch of ground cardamom or cinnamon

  
  

To serve

• Mascarpone, Greek yoghurt, or dairy‑free vanilla yoghurt

• Handful toasted almonds or hazelnuts, roughly chopped

• Extra honey and ValleRuan Olive Oil for finishing

  
  

Method

1. Heat the oven to 190°C fan (210°C conventional). Line a small roasting tray.

2. Whisk olive oil, honey, lemon juice, vanilla, salt, and optional spice.

3. Arrange pears cut‑side up. Spoon the mixture over. Tuck in thyme.

4. Roast 20–25 minutes until tender with lightly caramelised edges, spooning pan juices over halfway.

5. Finish with a fresh drizzle of ValleRuan Olive Oil and a touch more honey.

   
   

Serve

• Spoon pears and warm syrup into bowls. Add a dollop of mascarpone or yoghurt, scatter toasted nuts, and give a final drizzle of ValleRuan for aroma and sheen.

  
  

Make it your way

• Citrus twist: Swap lemon for clementine or orange juice and add a little zest.

• Herb swap: Rosemary or bay instead of thyme if you prefer a deeper note.

• Crunch: Finish with granola or crushed amaretti.

• Make‑ahead: Roast earlier in the day, rewarm gently, and finish with fresh oil before serving.

  
  

Roasted Pear Pairing ideas

• After‑dinner: Espresso or black tea to contrast the sweetness.

• Drinks: A small glass of dessert wine or a citrusy hot toddy.

• Main course match: This follows roast chicken, baked fish, or a hearty vegetable bake beautifully.

  
  

Tips for best results

• Use pears that are just ripe and still firm so they hold shape.

• Don’t skip the finishing drizzle - that fresh hit of ValleRuan lifts the whole dish.

• If your honey is very floral, reduce slightly and balance with an extra pinch of salt.

  
  

Enjoy a winter dessert that’s comforting and refined, and a lovely way to showcase Britain’s first olive oil from Cornwall.