Packham Pear

This simple and deliciously savoury twist on classic baked pears makes a beautiful addition to a cheese plate.

Roasted rosemary pears Recipe


3 firm, ripe packham pears, skins on and cut into 6 wedges each—you can leave or remove cores, as desired (The Fresh Pear Fruit Supply, Stall 20, B Shed)
2 tbsp freshly squeezed lemon juice (Fresh HQ at Queen Vic, Stalls 88-89, B Shed)
1 tbsp finely chopped rosemary (Fresh HQ at Queen Vic, Stalls 88-89, B Shed)
1 tsp chilli flakes or finely chopped dried chilli (Green Valley Spices, Stalls 36-40, B Shed)
¼ cup brown sugar (Nut Trek, Shop 55-56, Dairy Hall)
30 grams unsalted butter, chopped (Curds and Whey, Shop 12-13, Dairy Hall)


Preheat oven to 200°C.

Combine pears, lemon juice, rosemary and chilli flakes in a bowl, and toss to combine.

Transfer to a roasting dish. Sprinkle with brown sugar and scatter with butter.

Roast for 20-25 minutes or until pears are tender and glazed. Once or twice during the cooking time, use a spoon to collect any juices from the bottom of the pan and pour back over the pears.

Remove pan from the oven and allow pears to cool in the pan.