Ingredients
4 medium or large firm pears (Bosc, Anjou, Seckel, Bartlett, or Comice)
1/4 cup (50g) light brown sugar or 1/2 cup (120ml) pure maple syrup
1/4 teaspoon ground cinnamon (optional)
1/8 teaspoon ground nutmeg (optional)
Juice of half a fresh lemon
2 to 4 tablespoons (28 to 56g) unsalted butter, cut into cubes
1/8 teaspoon salt (optional)
1/2 teaspoon vanilla paste or pure vanilla extract
Optional toppings: granola, 1/4 cup (25g) crushed walnuts, plain or Greek yogurt, vanilla ice cream
Instructions
1. Preheat the oven to 375°F (190°C) or 400°F (204°C) based on desired caramelization. Line a baking dish with parchment paper or lightly grease it.
2. Peel and core the pears if using firmer varieties. Cut pears in half lengthwise and remove seeds.
3. Arrange the pear halves in the baking dish, cut side up. Drizzle with lemon juice.
4. Sprinkle with brown sugar, cinnamon, nutmeg, and salt. Alternatively, drizzle with maple syrup and vanilla extract.
5. Dot with butter cubes and add crushed walnuts if using.
6. Bake uncovered for 25 to 30 minutes, longer for firmer pears, and spoon juices over them during baking.
7. Remove from oven and let cool slightly. Serve warm with caramel sauce and optional toppings like ice cream or yogurt.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍂 Choose firmer pears like Bosc for longer baking to avoid mushiness.
🕒 Check caramel frequently to prevent burning and adjust baking time as needed.
❄️ Baked pears keep well refrigerated for up to 5 days and can be reheated for serving.
- Prep Time: 5 to 10 minutes
- Cook Time: 25 minutes to 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 baked pear
- Calories: 159 to 206 kcal
- Sugar: 12 to 31 g
- Sodium: 3.9 to 79 mg
- Fat: 0.3 to 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: N/A
- Trans Fat: 0 g
- Carbohydrates: 38 to 41 g
- Fiber: 3 to 6 g
- Protein: 0.7 to 1.5 g
- Cholesterol: 15 mg