FrenchMedium · Hot
Buckwheat Honey Roasted Pears
Pear halves roasted with a earthy buckwheat and honey glaze, finished with a bright squeeze of lemon. No velvet ropes required.
Prep
15 min
Cook
35 min
Total
50 min
Method
1
Preheat oven to 190C. Peel the pears, halve them lengthwise, and scoop out the cores with a spoon or melon baller. Arrange cut-side up in a shallow baking dish.
2
Halve the lemon and juice one half; reserve the other half for serving.
3
4
5
6
7
Scatter walnuts over the top and serve warm. These are excellent over thick yogurt or porridge, but will also stand alone as a proper dessert.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -3
Calories
294
per serving
Source of fibre · 6gLow salt · 15mg
Protein
4g
Carbs
38g
Fat
16g
Sat. fat
5g
Fiber
6g
Sugar
24g
Sodium
15mg
Balanced MacrosHigh FiberWhole Foods
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
A
Environmental impact
Very low impact
A–E · lower is better · includes estimates
kg CO2e
0.3
per serving
ACarbonAEU all-round· both agree
Water
0.7m³
Land
13Pt
Runoff
0.03g P
Pear drives 61% 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
4
Umami
7
Sweet
1
Salty
5
Sour
4
Bitter
3
Spicy
Textures
CrispyNuttyTender
Aromas
CitrusEarthyFloralWarm Spice
Kitchen Equipment
Safety & Storage
Allergen Warning
Walnuts are a tree nut allergen. Do not prepare this dish in facilities that also process peanuts or other tree nuts without proper sanitization.
Butter contains milk. Confirm dietary restrictions before serving to lactose-intolerant or milk-allergic individuals.
Cross Contamination
Buckwheat may be processed in facilities that also handle wheat, barley, or rye. Use certified gluten-free buckwheat for celiac or gluten-sensitive individuals.
Storage
Refrigerate leftover pears within 2 hours. Store in airtight container up to 3 days. Reheat gently at 160C before serving.
Cooking Temperature
Roast at 190C. Pears are safe when internal temperature reaches soft texture and glaze is bubbling. Use knife test to verify tenderness.
Handling
Lemon juice on hot pears may cause splattering. Use caution when squeezing reserved lemon half over roasted fruit.
High Risk Population
Very young children, elderly, and immunocompromised individuals should only consume pears that have been cooked to completely tender texture with no firm spots.
Pro Tips
Technique
When roasting, check the pears at 30 minutes—if your oven runs hot, the glaze can go from beautifully caramelized to burnt faster than you can say 'bottomless.' The buckwheat grains should be toasted and slightly crisp on top, not charred, so keep an eye on them.
Substitution
If buckwheat grain feels unfamiliar, you can toast it in a dry pan for 2 minutes before adding it to the glaze—this wakes up the nutty flavor and ensures it performs consistently in the oven. For the walnuts,pecans work beautifully, or you can leave them off entirely and let the pears carry the show.
From the chef
Pear halves roasted at high heat until the flesh goes tender and the buckwheat-honey glaze turns dark and crackling at the edges — that is the whole mechanism, and it is sufficient. The buckwheat adds an earthy, almost bitter depth that keeps this from reading as dessert pretending to be breakfast. A squeeze of lemon at the end cuts the sweetness before it becomes cloying. Walnuts on top for texture. These are excellent over thick yogurt, and they are also excellent as they are: fruit with backbone, no syrup required.
AllergensGluten
Source: generated · June 12, 2026