Maple Syrup Cinnamon Baked Pears

Seasonal sweet pears bake in a pool of maple syrup and butter that turns into caramel in these maple baked pears. Complemented with warm spices and toasted pecans, the easy fall-to-winter dessert is ready in 45 minutes.

There’s beauty in how simple this recipe is. Don’t get me wrong, I love a delicate pear galette for two, but anytime I can bake seasonal fruit with minimal fuss, I’m all in.

These baked pears show how easy it is to turn crisp fruit into a buttery, caramelized dessert – much like my single-serve apple crisp and baked hasselback apples. I use my preferred maple syrup as a sweetener to generously coat the pears, along with several pats of butter (you’ll find out why in a second), and a good dusting of warm spices.

The magic happens in the oven: the pears soften, the spices bloom into house-filling aroma, and the maple + butter turns to caramel. A sprinkle of chopped pecans and a drizzle of that pan caramel make this dessert holiday-worthy.

And the best part? From start to finish, they’re ready in 45 minutes. Stick with my suggested ingredients, and they’re also gluten and refined sugar free. So yes, you can absolutely enjoy a whole pear. 😉

Maple Baked Pears In a Few Easy Steps

First, if you choose to leave the skin on (like I do), use an organic pear so you don’t have to worry about what’s been sprayed on the fruit.

After you scoop out the seeds of the pear halves, arrange them skin side down so the flesh gets seasoned first.

Brush them with lemon juice so they retain a little color, then drizzle the maple syrup over the top. Sprinkle with your spices (cardamom is incredible!) and arrange your butter cubes on top of and around the pears.

Now, flip the pears over. Then it’s off to the oven for about 20 minutes. Pull them from the oven and flip them back over (yes, lots of flipping), sprinkle on the pecans, and bake for about 10 more minutes. We do this so the pecans don’t burn.

That’s it. Easy peasy.

A Few Pear Baking Tips

I leave the stems on because the presentation is pretty. But you can remove them if you’re concerned about guests biting down on one.

Use the right size baking dish. You don’t want them to be too crowded, but you also want enough room so the butter, spices, and caramel have nowhere to go but on the pears.

Have fun with the spices and nuts. Change up the flavors based on the season or to complement the main course.

The pears are pretty darn incredible warm. There is nothing better than warm, gooey caramel sauce covering a sweet fruit.

Ice cream or whipped cream makes them even more fun. It’s like you get every texture in one bite: crisp, saucy, creamy, and crunchy.

Maple Syrup Cinnamon Baked Pears

5 from 1 review

Juicy pears roast until tender in a pool of maple, butter, and cinnamon-ginger spice that transforms into a caramel drizzle when baked. Top the maple baked pears with crunchy pecans for an easy fall-to-winter dessert.

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by Erin Cernich

DietGF

Yield4 Servings

Prep15 minutes minutes

Cook30 minutes minutes

Total Time45 minutes minutes

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Equipment

• ▢
  Medium Baking Dish

Ingredients

• ▢ 2 medium pears (I recommend organic Bosc or Anjou)
• ▢ 1 tablespoon lemon juice
• ▢ ¼ cup pure maple syrup (or brown sugar)
• ▢ ¼ teaspoon ground cinnamon
• ▢ ¼ teaspoon ground ginger (optional)
• ▢ ¼ teaspoon ground cardamom (optional)
• ▢ 2 tablespoons unsalted butter, cut into cubes
• ▢ 3 tablespoons pecans, chopped

Instructions

 

• 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.
  2 medium pears
• 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.
  1 tablespoon lemon juice, 1/4 cup pure maple syrup, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cardamom, 2 tablespoons unsalted butter, cut into cubes
• Bake the pears for 20 minutes. Then carefully remove from the oven, flip them over, sprinkle the chopped pecans over the pears, and bake for an additional 10 minutes, or until the pears are fork tender.
  3 tablespoons pecans, chopped
• The pears can be enjoyed warm or at room temperature. When ready to serve, spoon the excess maple syrup caramel sauce over the pears and dollop with whipped cream or ice cream.
• Optional (but encouraged): If these pears hit the spot, leave a review and share if you got creative with the spices!

I’d appreciate a review!If you try the recipe, please let me know! Leaving a comment + star encourages others to try it, and the support helps me continue to provide FREE recipes. Thank you!

Notes

• Serving Size – This recipe is easily doubled.
• Pears – I recommend firm pears like Bosc, Anjou or Bartlett.
• 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.
• Storage – Cover and refrigerate for up to 3 days. Reheat in either the oven or quick bursts in the microwave.

Nutrition Estimates

Calories: 209kcal | Carbohydrates: 29g | Protein: 1g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 4mg | Potassium: 188mg | Fiber: 4g | Sugar: 21g | Vitamin A: 202IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 0.4mg

Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.