Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. This prevents sticking and helps the pears roast evenly without burning on the bottom.
Brush pear halves with melted butter, coating the cut surfaces and the edges. This creates a rich base layer and helps the sugar adhere. Sprinkle with brown sugar or maple syrup and cinnamon, ensuring each pear gets a thin, even layer. As the pears roast, the sugar will melt into a light caramel glaze, enhancing both sweetness and aroma.
Roast pears for 20–25 minutes until tender and caramelized. The flesh should give easily when pierced with a fork but still hold its shape. The edges may darken slightly as the sugars caramelize—this deepens flavor and adds visual appeal.
Let pears cool slightly before filling. Cooling allows the cream cheese to hold its structure rather than melting on contact. Fill each pear cavity with softened cream cheese, smoothing or swirling the top with a spoon. The warmth of the pears will soften the cream cheese further, giving it a velvety texture.
Sprinkle chopped pistachios on top. Their crunch adds contrast to the soft pear and cream cheese, while their natural sweetness pairs beautifully with the roasted fruit.
Drizzle with honey if desired and serve warm or at room temperature. The honey adds moisture, shine, and an extra layer of sweetness, making each bite balanced and luxurious.
