Rosemary Vanilla Roasted Pears

  • Author: Sheri Ann Richerson


  • 1 pint home canned pears
  • 6 Tablespoons juice from the can of pears
  • 2 Tablespoons real butter
  • 1 Tablespoon vanilla paste (affiliate link)
  • 2 sprigs of rosemary (affiliate link) (4 to 5 inches long)


  1. Remove the pears from the juice but be sure to keep the juice.
  2. Lay the pears, cut side up, in the pan. I can my pears with the skins on. If yours don’t have skins, just lay them in the pan.
  3. Spoon five tablespoons of the pear juice over the top of the pears.
  4. Wash the fresh rosemary (affiliate link) under cold water (affiliate link) quickly. Shake to dry.
  5. Remove the rosemary (affiliate link) leaves from the stems and place the rosemary (affiliate link) on top of the pears. I put my rosemary (affiliate link) leaves on whole but you can chop the leaves up if you prefer. We did this the second time we made this recipe and actually liked it better because I don’t like eating crunchy rosemary (affiliate link).
  6. Drizzle the vanilla paste (affiliate link) over the top of the pears and rosemary (affiliate link).
  7. Cut the butter into small pats and place one pat on top of each pear.
  8. Place the pan in the oven. I do not preheat my oven. You can if you want to.
  9. Bake the pears at 375 degrees F for 30 to 40 minutes basting every 10 minutes. When they are done the liquid is a thick syrup, the pears are soft and may have a slight brown color to them.
  10. Serve warm with or without whipped cream.

Recipe Card powered byTasty Recipes