Honey Baked Korean Pear Recipe is a fall dessert knockout! These baked Asian pears, which are large, juicy and sweet, are cooked with honey, inside a crispy wonton wrapper. Lovely for the holidays!
Unlike other parts of the U.S., in Los Angeles it’s very rare to come across a tree with leaves changing colors in the fall.
Liquid Amber Trees are an exception.
I grabbed a handful of the beautiful, vibrantly colored leaves off the ground and brought them home. I spread them out on the dining room table, and was suddenly totally inspired to make a perfect fall dessert.
This is a simple recipe with just a few ingredients, and it’s perfect for a cool fall evening with friends, and it would be a lovely Thanksgiving dessert, too.
What’s in this baked Asian pears?
- Korean Pears
- wonton wrappers
Is your mouth watering yet? 😉
How to Make it
Off we go . . .
Choose a spectacular Korean pear, cut, peel, and remove the seeds.
Take a moment though — before you remove the seeds — to admire the beauty of this fruit.
Sprinkle with cinnamon, drizzle with honey, and wrap it up.
It’s like a special gift, don’t you think?
There are detailed instructions in the recipe card below.
You got this!
- This recipe includes a Honey-Cinnamon Mascarpone sauce. It’s thick, more like a dip, and is served with the finished dessert. I think it balances each bite — however, the honey-glazed pear in the wonton crisp is also fabulous without it. Your call.
- Please don’t worry if some of the honey seeps out of the wonton wrapper during the baking process. It’s very likely to happen and your dessert will still be wonderful.
- While I’m featuring Korean pears, you could also use Bosc or another firm pear.
Hoping this gets you in the mood to start thinking about your Thanksgiving menu.
More scrumptious pear desserts:
Honey Baked Korean Pear Recipe
- Preheat the oven to 375°F, and cover a baking sheet with parchment paper.
- Cut about ½ inch off of the top and bottom of each pear, to create two flat surfaces.
- Peel the pears, cut them in half horizontally, and remove the seeds with a melon baller.
- Place the 4 wonton wrappers on a clean, dry surface and place a pear half on top of each one.
- Sprinkle each half with a pinch of cinnamon and then drizzle each one with about 1 tablespoon of the honey.
- Fold each corner of the wrapper over the top of each pear half, using the honey as "glue." They should be completely sealed.
- Place the 4 wrapped pears on the parchment-covered baking sheet. Use a pastry brush to coat them with the melted butter, and then bake in the preheated 375°F oven until the wrappers are golden and the pears are tender, about 45 minutes. (If any portion of the wonton wrappers seem like they are becoming too dark before the pears are done baking, cover just those areas with small pieces of foil.)
- While the pears are baking, mix the remaining cinnamon and remaining honey with the Mascarpone. Stir until it's a smooth mixture.
- Use a firm, metal spatula to gently remove each pear from the baking sheet.
- Serve the pears warm with the Honey-Cinnamon Mascarpone.
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This is not a sponsored post. All opinions are my own.