Maple Syrup Cinnamon Baked Pears

A serving of freshly baked pears covered in maple caramel in a blue bowl on a table.

5 from 1 review

Maple Syrup Cinnamon Baked Pears

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.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Diet: GF

Servings: Servings

Calories: 209kcal

Author: Erin Cernich

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.

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