Rosemary Roasted Hasselback Korean Pears is a jaw-dropping, over-the-top delicious dessert. It’s brilliant for the holidays or any dinner party. Asian pear recipes are a beautiful treat during the fall and winter months.
Idaho potatoes have inspired many recipes for me, but this is the first one that doesn’t include potatoes.
Have you ever had a Hasselback Potato?
Korean Pears, also called Asian Pears or Apple Pears, lend themselves to this pretty technique.
Who knew a potato would inspire one of my Asian pear recipes!?
What does Hasselback mean?
- Hasselback refers to a classic preparation of a potato, not the variety.
- Developed in the 18th century in Stockholm, Sweden, they were first made at a restaurant called Hasselbacken, which is how they were named.
(Here’s an example of a beautiful Hasselback Potato and how to make them.)
Enough about potatoes! What I really want to talk about are gorgeous, juicy and crisp Korean pears.
What are Korean Pears?
- Often referred to as Asian Pears or Apple Pears, they’re grown with extreme care. The result is a very clean, blemish-free fruit.
- Unlike Western pears, Korean Pears are round and large in size.
- The skin of the pear is light, brownish-yellow and the flesh is white.
What do they taste like?
- Korean Pears are crisp, crunchy, juicy and sweet. They have a subtle honey flavor.
When are Korean pears in season?
- Korean pears are in season from approximately October through March.
Since they are firm, these delicious pears lend themselves perfectly to the Hasselback preparation.
And all the flavors that are absorbed into the pears are absolutely divine. Anytime you add sweetness to rosemary, you get something very special.
Wouldn’t they be lovely for a holiday dessert? They do take some time, but I think it’s well worth the effort.
You should make them and see if you agree. (I think you will. ;-))
A couple more Asian Pear recipes for you:
- Honey-Glazed Korean Pears in Wonton Crisps
- Grilled Rib Eye Steak Marinated in Asian Spices and Korean Pear
Can you use other pear varieties in Asian Pear recipes?
Yes you can. Of course I’m highlighting the Korean pear, but if you can’t get your hands on one, a great alternative is a Bosc Pear.
Enjoy!
To learn more about Korean pears, you can read my post, Introducing Korean Pears.
Here are a few more delicious Korean pear recipes:
- Asian-Style Slaw with Korean Pears
- Grilled Rib-Eye Steak Marinated in Asian Spices and Korean Pear
- Honey Glazed Korean Pears in Wonton Crisps with Honey Cinnamon Mascarpone
This is not a sponsored post. Melissa’s Produce sent me Korean Pears for recipe testing, and as always, all opinions are my own.
Rosemary Roasted Hasselback Korean Pear Recipe
Ingredients
- 2 teaspoons unsalted butter, divided
- 1 cup water
- 1 cup granulated sugar
- 1 tablespoon fresh grapefruit juice
- 2 teaspoons fresh rosemary, finely chopped
- 1 teaspoon pure vanilla extract
- 2 Korean pears
Instructions
- Preheat the oven to 400°F, adjust a rack to just above the center of the oven, and use 1 teaspoon of the butter to grease an approximately 8 x 8 x 3-inch baking dish. Set aside.
- In a small saucepan, combine the water, sugar, grapefruit juice, rosemary and vanilla. Bring to a boil and then turn off the heat. Stir to ensure all of the sugar has dissolved. Set aside.
- Peel the pears and then cut them in half, lengthwise. Use a melon baller to remove the seeds from each half, and then a paring knife to cut out any remaining stem.
- With a very sharp paring knife, cut as many slits as you can, and as thinly as you can, horizontally, into the round side of the pear halves. Do not cut all the way through the pear! Your knife should stop about about 1-inch from the bottom.
- Place the prepared pear halves, flat side down, in the greased baking dish.
- Then pour the rosemary syrup over them. (Do not wash the saucepan - you'll need it later.) The pears should be well coated -- you can use the tip of a knife to open each slit slightly to be sure the syrup goes inside. The syrup will only go about 1/4 to 1/2 way up the sides of the pears.
- Place the pears in the preheated 400°F oven and set the timer for 15 minutes. Use a small ladle or a soup spoon, to baste the pears, again getting the syrup into the slits. (The slits will become more open as they roast, and it will therefore become easier to do this.) Continue to set the timer and baste every 15 minutes, until you've reached 1-1/2 hours. Then add about 1/4 teaspoon of the remaining teaspoon of butter, to the top of each pear. Place them back in the oven for a few more minutes. If they are not golden on top, place them under the broiler for about 30 seconds. (Watch them carefully in the broiler!)
- Gently remove the pears with a flat-bottomed spatula, and place them on a plate. Set aside.
- Pour all of the syrup from the baking dish back into the saucepan, and bring to a boil. Then turn the heat to low and simmer until it's reduced by about half, and has thickened. Now strain the syrup into a small bowl or serving pitcher.
- Serve the pears warm, drizzled with a bit of the syrup.
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Erika {In Erika's Kitchen} says
Have I told you lately that you are an absolute GENIUS?
valentina says
Erika, I don’t think I’ve ever been called that before. THANK YOU! 🙂
averagebetty says
I echo Erika’s sentiments exactly! Gorgeous, Valentina!
valentina says
Thank you, Sara!! 😀
Nancy Rose Eisman says
I really love this recipe! Not only are you a genius at creating recipes foodies want to make as soon as possible, but you’re also a top notch food photographer. (P.S. Your Poached Crimson Gold Apple recipe is a must-make too.)
valentina says
Nancy, thank you so much. I so appreciate your kind words. (Melissa’s produce always seems to inspire good things.) 😉
Cathy @ She Paused 4 Thought says
Very interesting recipe. I am just wondering what else I can “hasselback”. Sounds like a wide open invitation! 🙂
valentina says
Right!? I’m thinking, apples, beets, sweet onions, it could never end! 🙂
Dorothy at Shockingly Delicious says
This is brilliant, and is going to be delicious! Well done!
valentina says
Thank you, Dorothy! 🙂
Deb says
What an inspired recipe! The Korean pears are just irresistible with a sprinkle of rosemary!
Ash-foodfashionparty says
Such a neat way to serve up pears, I would like this better than eating it plain. Looks crispy and delicious my dear.
valentina says
It is indeed crispy and delicious. (Though soft inside.) xo
Jeanne @JollyTomato says
Brilliant! I am looking forward to trying this!
valentina says
Thanks so much, Jeanne! Hope you try them!
David says
I am with Emily and Sara! Pure genius! These would be great as a Thanksgiving side, as well as for dessert…. (As I type, I have Seckel pears poaching in Zinfandel, honey and spices…)
valentina says
Thank you, David! The Seckel pears sound delicious and I’m sure made your home smell amazing — like fall. 🙂
David Scott Allen says
I forgot about this gem – still as beautiful now as it was last year! I like all your suggestions for a small Thanksgiving… I need to heed your advice next year. 🙂
valentina says
You very kind, David. Thank you. I have a strong feeling that everything at your Thanksgiving was outstanding! 🙂 ~Valentina
Kirsten says
Valentina,
Put these in the savory pear collage? Put them in the sweet pear collage? I finally decided on sweet. Thanks for giving me the link to include in my upcoming Band Fruit Fundraiser Recipe Round Up! It will be published on 12/4/2013!
Kimberley Rizzo says
Any thoughts on whether this would work with a quince?
valentina says
Hi Kimberley, While I haven’t worked too much with quince, but my guess is that it would work well. I think the cooking time would be less — maybe 1 hour total. I would definitely peel them first. LMK how it goes! And next time I see a quince I’ll get one and try it. Fun!
Colette says
This is a jaw-dropping dessert, V! And effortlessly gluten-free! Thanks for sharing this with us. I’m putting it on the table tonight and again for the holidays. xo
valentina says
Thanks so much, Colette! I hope you love it! 🙂 ~Valentina
Jeff the Chef says
How nice! I saw the picture, and thought, man, those potatoes look really soft, and then saw that they were in fact pears! I love anything pear. I’m putting together a dinner party, as a matter of fact, and have been looking for star dishes – because one of the guests is a very accomplished cook – and this would be perfect! It’s unassuming, yet unexpected. Would you think it might be nice with a bit of sorbet on the side? Or washed down with an ice wine?
valentina says
Hi Jeff! Sorbet would be really nice, and the wine, even better. Anything with floral notes would compliment the rosemary flavor. I always love serving unexpected dishes — how fun! I hope you (and your guests) enjoy this. 🙂 ~Valentina
John / Kitchen Riffs says
What a fun way to prepare pears! This is really creative — thanks.
valentina says
Thank you, John! Enjoy! 🙂 ~Valentina
David @ Spiced says
I’ve totally been inspired by Hasselback potatoes for a number of recipes…but this one is blowing my mind! Hasselback pears!? I love it. I’m not familiar with Korean pears, but I’ll have to keep an eye out for them. This really is a unique recipe that would be fun to serve at a dinner party. Those crispy brown edges on the pears? Yum!!
valentina says
Thank you, David. It works with any firm pear. Hope you try and love it. Tell me what else you’ve hasselbacked? (Clearly, that’s not a word. ha ha!) 🙂 ~Valentina