EuropeanEasy · Warm
Chia and Fennel Baked Pears
Tender baked pears filled with a fragrant fennel and chia seed mixture, sweetened with honey and warmed with cinnamon — a wholesome, gently spiced treat that bridges the earthy anise of fennel with the natural sweetness of ripe fruit.
Prep
15 min
Cook
35 min
Total
50 min
Method
1
Preheat your oven to 190°C (375°F). Dice the fennel bulb into small pieces, yielding about 1 cup. Cut the pears in half lengthwise and use a melon baller or spoon to carefully scoop out the cores, creating a small well in each half. Squeeze lemon juice over the pears to prevent browning.
2
In a small bowl, combine the diced fennel, chia seeds, 2 tablespoons honey, and cinnamon. Stir well and let the mixture sit for 5 minutes so the chia seeds begin to absorb the honey and release their natural gel.
3
Place the butter cubes in the cavities of each pear half and sprinkle the white sugar over the tops. Spoon the fennel-chia filling generously into each hollow, pressing it down gently.
4
Set the filled pear halves cut-side up in a baking dish. Add a splash of water (about ¼ cup) to the bottom of the dish to keep the pears moist during baking. Cover loosely with foil and bake for 25 minutes.
5
A
Nutri-Score
Excellent balance
A–E · lower is better · score -2
Calories
278
per serving
Source of fibre · 10gLow salt · 49mg
Protein
6g
Carbs
45g
Fat
10g
Sat. fat
5g
Fiber
10g
Sugar
33g
Sodium
49mg
Anti InflammatoryDiabetesDigestive HealthHeart HealthyLow SodiumBalanced MacrosHigh FiberModerate Protein
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.4
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.5m³
Land
15Pt
Runoff
0.06g P
Ripe pears, halved and cored drives 43% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
5
Umami
7
Sweet
2
Salty
3
Sour
2
Bitter
1
Spicy
Textures
CaramelizedChewyCreamyGel LikeTender
Aromas
AniseFloralHerbalSpicySweet
Kitchen Equipment
Techniques
Safety & Storage
Cooking Temperature
Verify internal temperature reaches 65°C (150°F) at the thickest part of the pear to ensure food safety.
Allergen Warning
Contains milk from butter and yogurt. Ensure all serving equipment is thoroughly cleaned before use.
Cross Contamination
Use separate utensils for the yogurt topping to avoid cross-contact with other dishes during serving.
Storage
Refrigerate leftover baked pears within 2 hours. Store yogurt topping separately in a sealed container.
Shelf Life
Consume refrigerated leftovers within 3 days. The chia-fennel filling may become overly gelled after prolonged storage.
High Risk Population
Immunocompromised individuals, pregnant individuals, and young children should ensure pears reach safe internal temperature before consumption.
Pro Tips
Technique
When you scoop out the pear cores, work slowly and let the melon baller do the talking — you want a deep well but you don't want to tear through the bottom. The filling sits better in a proper hollow, and the pears hold their shape when they bake.
Substitution
If you don't have white sugar, a light brown sugar works beautifully in its place — it brings a deeper caramel note that plays nicely with the honey and cinnamon. And if fennel isn't your thing, diced apples make a lovely switch that keeps the spirit of the dish alive.
Presentation
Serve these while they're still warm from the oven, with a generous spoonful of yogurt alongside. The contrast between the warm, honeyed pear and the cool, creamy yogurt is everything — it wakes up the whole plate.
From the chef
Ripe pears are generous on their own, but hollow them out and fill them with fennel, chia, and honey and they become something altogether different — a warm, fragrant little gift that smells of anise and caramel as it comes out of the oven. The chia swells into the honey while the fennel softens, and the butter in the cavity bastes the fruit as it bakes. A loose foil cover for most of the time, then uncovered at the end to let the tops turn golden and sticky. Serve each half over a spoonful of cool yogurt and drizzle a little more honey over everything. Sweet but not demanding, earthy and bright at once.
AllergensMilk
Source: generated · June 12, 2026