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Horizontal image of a plate of roasted halved apples and pears with caramel sauce and vanilla ice cream, on a square ceramic plate with an orange pattern, on a white cloth on top of a blue-gray surface, with a few scattered whole cloves and a cinnamon stick.

Citrus Caramel Roasted Apples and Pears

  • Author: Meghan Yager
  • Total Time: 50 minutes
  • Yield: 6 servings 1x


With the perfect balance of sweetness and spice, these simple citrus caramel roasted apples and pears are sure to please. Best served warm with ice cream.


  • 3 firm Bosc pears, cored and halved
  • 3 Fuji or McIntosh apples, cored and halved
  • 1 stick unsalted butter, softened (12 tablespoons)
  • 1 1/2 cups packed dark brown sugar
  • 1 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon flaked sea salt
  • Zest of one lemon (about 1 tbsp)
  • Juice of 1/2 lemon (about 1 tbsp)
  • 3 tablespoons whole cloves
  • 4 cinnamon sticks


  1. Adjust oven rack to center and preheat the oven to 375°F.
  2. Add butter to a large baking dish, one that is large enough to fit all the pear and apple halves, while the oven is heating.
  3. Once the butter is melted, remove from the oven. Top with sugar, ground cinnamon, sea salt, and lemon zest. Whisk the mixture to combine.
  4. Add fruit cut side down on top of the sugar-butter mixture and drizzle with lemon juice.
  5. Add cinnamon sticks and cloves to the sauce in the pan.
  6. Bake for 30 minutes, until the caramel sauce has deepened in color, thickened, and is bubbling.
  7. Remove cinnamon sticks and cloves, and discard. Remove pan from the oven and turn fruit to coat with the sauce.
  8. Let cool slightly before serving. Slice the fruit, if you like, so everyone can enjoy both apples and pears. Serve with whipped cream or ice cream on top.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking, Roasting
  • Cuisine: Fall

Keywords: apple, pear, caramel, citrus, cinnamon, cloves