Honey-Glazed Cashew and Thyme Crusted Roast Pears with Camembert

A mouth-watering combination of crusted roast pears and creamy baked Camembert wedges gives this dish a touch of sophistication that will wow your guests.


Serves 4

Preparation Time

Cook time

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  • 100g roasted cashews
  • 6 fresh thyme sprigs, picked
  • 3 large pears
  • 40ml honey, warmed
  • 1 large cinnamon quill
  • 125g Camembert, cut into 8 wedges


Preheat oven to 150˚C.

Finely chop the cashews and picked thyme and set aside in a small bowl.

Slice a thin layer off the base of each pear and peel. Scoop the seeds out of the base using a small spoon. Pat the pears dry with paper towels and brush with honey. Coat in the cashew mix, cut into quarters and place crusted side up in a stoneware Camembert baker.

Place the cinnamon quill between the pears and cover with the lid. Place in the oven to bake for 50 minutes or until soft; test by inserting a skewer, which should easily pierce the pears.

Turn up the temperature to 200˚C, remove the lid and add the Camembert wedges. Return to the oven to bake for 8 minutes, and then remove from the oven and serve warm.