Snuggle up with this baked pears dessert made with sweet pears, cozy winter spices, maple syrup, and toasted pecans. Top the maple cinnamon baked pears with whipped coconut cream for an incredibly easy and beautiful dessert.
Now that it is winter fruit season, I love highlighting the exciting ways the delicious fruit can be transformed into a dessert. Like my easy apple biscoff crisp, winter citrus and cream oatmeal tart, and the gluten free pear galette.
And these maple cinnamon baked pears truly demonstrate just how easy it is to transform a sweet and crisp fruit into a buttery caramelized dessert! Add a dollop (or two!) of whipped coconut cream, snuggle up under a cozy blanket, and enjoy this (gluten free!) treat that will give you all the winter vibes!
Why You’ll Love These Baked Pears
- This may be the easiest dessert recipe on the blog!
- Pear is the star of the show! The pears bake up buttery and sweet while still having a little firm bite.
- Maple syrup sweetens the pears and also turns into a caramel sauce as it bakes.
- The dessert is gluten free and refined sugar free. Win-win!
- It’s easy to customize the spices and put your own spin on the pears.
- The dessert is also on the healthier side – so go ahead and eat a whole pear!
Here’s What You Need To Make Baked Pears
- Pears – I prefer Bosc pears because they are sweet and firm. You can also use Anjou or Bartlett pears.
- Lemon Juice – For a little tartness to balance all of the sweet.
- Maple Syrup – Be sure to use pure maple syrup and not pancake syrup. The best part about pure maple syrup – it will turn to caramel sauce as it bakes!
- Butter – The butter adds richness to the dessert and combines with the maple syrup for an indulgent caramel.
- Cinnamon – A beautiful spice to pair harmoniously with the other flavors.
- Ginger & Cardamom – These spices are optional, but I highly recommend using them for layers of flavor.
- Pecans – The pecans add texture to the baked pears and a buttery bite.
- Medium Baking Dish – I love my CorningWare casserole dish, but any baking dish will work. Just keep in mind this is a smaller dessert, so you don’t need an overly large dish.
How To Make Caramelized Baked Pears
- Cut the pears in half
- Brush with lemon juice
- Drizzle evenly with maple syrup
- Sprinkle the spices over the top
- Add the butter cubes
- Flip the pears over
- Flip the pears over again
- Add the pecans
- Bake some more
- Use the right size baking dish – It’s like the goldilocks of baking – so the pears don’t get crowded, and to keep them snug so the caramel, butter, and spices have nowhere to go!
- Core the pears – Nobody wants to bite down on seeds.
- Leave the stems on – It just makes the dessert look pretty.
- Don’t fret – This dessert is incredibly easy and hard to mess up.
- Enjoy the pears warm – There is nothing better than gooey caramel sauce covering a sweet fruit.
- Add some whipped cream or ice cream – Yes, the pears are delicious on their own. But a little creamy goodness won’t hurt!
FAQ’S for Baked Pears
I recommend a firm pear like Bosc, Anjou, or Bartlett. Just be sure the pears aren’t too squishy when you select them.
This is up to you. The skin will soften as it bakes and makes for a pretty presentation. My only recommendation is to buy organic pears if you leave the skin on.
Can I substitute a different sweetener for the maple syrup?
You can. Brown sugar would be my recommendation.
You do not. Customize the spices to your liking!
To make sure each side has a chance to caramelize.
The pecans are optional, but add nice texture. And you can swap in any nut you prefer.
Maple Cinnamon Baked Pears
- 2 medium pears (I recommend organic Bosc or Anjou)
- 1 tablespoon lemon juice
- 1/4 cup pure maple syrup
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger (optional)
- 1/4 teaspoon ground cardamom (optional)
- 2 tablespoons unsalted butter, cut into cubes
- 3 tablespoons pecans, chopped
- Preheat oven to 375F degrees and adjust the oven rack to the middle position
- Cut the pears in half and remove the cores with a small spoon. Note – It is your preference if you leave the skin on or peel off before halving. I recommend organic pears if leaving the skin on.
- Place the pears cut side up in the baking dish. Brush with the lemon juice. Pour the maple syrup evenly over the pears, then sprinkle with the ground spices and butter cubes. Then, flip the pears cut side down for baking.
- Bake the pears for 20 minutes. Then carefully remove from the oven, flip the pears over, sprinkle the chopped pecans over the pears, and bake for an additional 10 minutes, or until the pears are fork tender.
- The pears can be enjoyed warm or at room temperature. When ready to serve, spoon the excess maple syrup caramel sauce over the pears, dollop with whipped cream and Enjoy!
- Pears – I recommend firm pears like Bosc, Anjou or Bartlett.
- Peeling the Pears – This is up to you. I left the skin on for a pretty presentation. I recommend organic pears if leaving the skin on.
- Pear Stems – There is no functional reason to leave the stems on (as pictured), they just look pretty!
- Baking Dish – Any medium size baking dish will work. I use this CorningWare casserole dish.
- Substitutions – You can swap the maple syrup for brown sugar 1:1. Or the butter for coconut oil 1:1.