Baked Maple Cinnamon Pears

There’s a certain magic that fills the air when autumn begins to whisper its arrival. For my family, that magic often smells like cinnamon, maple, and warm, tender fruit baking in the oven. This Baked Maple Cinnamon Pears recipe isn’t just a dessert in our home; it’s a cherished ritual. I still remember the first time I made it. I was looking for something elegant enough for a dinner party but simple enough that it wouldn’t keep me chained to the kitchen. The result was nothing short of spectacular. The pears emerged from the oven glistening with a caramelized maple glaze, their flesh so tender it practically melted on the tongue. The aroma alone was enough to draw everyone to the kitchen, their eyes wide with anticipation. My kids, who are often skeptical of fruit-based desserts, devoured them, asking for a second helping with a scoop of vanilla ice cream. It has since become our go-to comfort dessert, perfect for cozying up on a chilly evening, a surprisingly healthy treat after a weeknight meal, or a sophisticated finale to a holiday feast. It’s a recipe that proves that the most memorable dishes are often born from the simplest of ingredients, transformed by a little time and warmth into something truly extraordinary.

Ingredients

• 4 large, ripe but firm pears (such as Bosc or Anjou): The star of the show. Using pears that are ripe ensures sweetness, while firmness is crucial for them to hold their shape during baking and not turn to mush. Bosc pears are the gold standard for their dense, grainy texture that bakes beautifully.
• 1/4 cup pure maple syrup: This provides the signature sweetness and deep, caramel-like flavor. Be sure to use 100% pure maple syrup, not pancake syrup, for the richest and most authentic taste. Grade A Dark (or what was formerly Grade B) is excellent here for its robust flavor.
• 2 tablespoons unsalted butter, melted (or coconut oil for a vegan option): This adds richness, helps the pears to brown beautifully, and creates a luscious, velvety sauce. Using unsalted butter allows you to control the salt level in the dish.
• 1 teaspoon ground cinnamon: The quintessential warm spice that pairs perfectly with both pears and maple. It infuses the entire dish with a cozy, aromatic fragrance.
• 1/4 teaspoon ground nutmeg: Adds a layer of warmth and complexity that complements the cinnamon. Freshly grated nutmeg is a wonderful touch if you have it.
• 1/4 teaspoon pure vanilla extract: This enhances the sweetness and adds a subtle, creamy undertone to the flavor profile, tying all the other ingredients together.
• 1 tablespoon fresh lemon juice: This is a crucial, yet often overlooked, ingredient. Tossing the cut pears in lemon juice prevents them from oxidizing and turning brown, keeping them visually appealing.
• Pinch of salt: A small pinch of salt doesn’t make the dish salty; instead, it balances the sweetness of the maple syrup and enhances all the other flavors, making them more vibrant.

Instructions

1. Preheat and Prepare: Begin by preheating your oven to 375°F (190°C). This is a critical first step as a properly preheated oven ensures the pears start cooking immediately and evenly the moment they go in. Lightly grease a baking dish that is large enough to hold the pear halves in a single layer without them being too crowded. A 9×13 inch pan, a large cast-iron skillet, or an oval gratin dish works perfectly.
2. Prepare the Pears: While the oven is preheating, prepare your pears. Wash and dry them thoroughly. Slice each pear in half lengthwise, from the stem down to the base. Using a melon baller or a small metal measuring spoon, carefully scoop out the core and seeds from the center of each half, creating a small well. If the stems are intact, you can leave them on for a more rustic and beautiful presentation.
3. Prevent Browning: Place the cored pear halves in a medium-sized mixing bowl. Drizzle the fresh lemon juice over them and gently toss to coat. This acidic barrier will prevent the pear flesh from oxidizing and turning an unappetizing brown color while you prepare the sauce.
4. Create the Maple Cinnamon Glaze: In a separate small bowl, combine the melted butter (or coconut oil), pure maple syrup, ground cinnamon, ground nutmeg, vanilla extract, and the pinch of salt. Whisk these ingredients together until they are fully combined and form a smooth, fragrant, and emulsified glaze.
5. Assemble the Dish: Arrange the pear halves in your prepared baking dish, cut-side up. Using a pastry brush or a spoon, generously coat the entire surface of each pear half with the maple cinnamon glaze. Make sure to get some of the glaze down into the cored-out well of each pear. Pour any remaining glaze into the bottom of the baking dish around the pears.
6. Bake to Perfection: Place the baking dish in the preheated oven. Bake for 30 to 45 minutes. The exact baking time will depend on the size and ripeness of your pears.
7. Baste for a Beautiful Finish: About halfway through the baking time (around the 20-minute mark), carefully remove the dish from the oven. Using a spoon, scoop up the syrupy juices that have pooled at the bottom of the pan and baste the pears. This step is key to building a deep, caramelized, and glossy finish on the fruit. Return the dish to the oven to finish baking.
8. Check for Doneness: The pears are ready when they are completely tender all the way through (a knife or skewer should insert easily with no resistance), and the edges are beautifully browned and caramelized. The sauce in the bottom of the pan should be bubbling and slightly thickened.
9. Rest and Serve: Once baked, carefully remove the dish from the oven. Let the pears rest in the dish for about 5-10 minutes. This allows them to cool slightly and absorb more of the delicious syrup. Serve them warm, drizzling any extra sauce from the pan over the top.

Nutrition Facts

This recipe is designed as a healthier dessert option that highlights the natural sweetness of fruit.

• Servings: 4 (one pear half per serving)
• Calories Per Serving: Approximately 220-260 kcal (This can vary based on the size of the pears and whether butter or coconut oil is used).
• Dietary Fiber: Pears are an excellent source of fiber, which is crucial for digestive health and helps promote a feeling of fullness. This dessert provides a significant portion of your daily fiber needs in a delicious package.
• Natural Sugars: The primary sweetness comes from the pears themselves and the pure maple syrup, which is an unrefined sweetener containing more minerals and antioxidants than processed white sugar.
• Vitamins and Minerals: Pears offer Vitamin C and potassium. The pure maple syrup also contributes minerals like manganese and zinc.
• Low in Sodium: With just a pinch of salt for flavor balance, this is a naturally low-sodium dessert, making it a heart-healthy choice.
• Adaptable: This recipe is naturally gluten-free and can easily be made dairy-free and vegan by swapping the butter for coconut oil, making it suitable for various dietary lifestyles.

Preparation Time

This elegant dessert is surprisingly quick and simple to put together, making it ideal for both weeknight treats and entertaining guests.

• Active Preparation Time: Approximately 10-15 minutes. This includes washing, halving, and coring the pears, as well as whisking together the simple glaze. It’s a straightforward process that requires no special skills.
• Baking Time: 30-45 minutes. This is passive time where the oven does all the work, filling your home with an incredible aroma. The variable time depends heavily on the variety and ripeness of the pears you select.
• Total Time: 40-60 minutes from start to finish.

How to Serve

These Baked Maple Cinnamon Pears are incredibly versatile and can be served in numerous ways, ranging from simple and healthy to rich and decadent. Here are some of our favorite ways to enjoy them:

• Classic and Decadent:
  • With Vanilla Bean Ice Cream: The ultimate pairing. The warmth of the tender, spiced pear contrasts beautifully with the cold, creamy sweetness of a high-quality vanilla bean ice cream. The ice cream melts into the warm maple syrup, creating an irresistible sauce.
  • With Freshly Whipped Cream: A dollop of lightly sweetened, airy whipped cream adds a wonderful lightness and richness that complements the dense, baked fruit.
  • With Mascarpone Cheese: For a truly sophisticated dessert, serve the warm pears with a spoonful of rich, creamy mascarpone cheese. Its subtle tang and velvety texture are a perfect match.
• Healthy and Wholesome:
  • With Greek Yogurt: A scoop of plain or vanilla Greek yogurt provides a tangy, protein-rich counterpoint to the sweet pears. This transforms the dessert into a perfectly acceptable and delicious breakfast or healthy snack.
  • With a Sprinkle of Granola or Toasted Nuts: Add a delightful crunch by sprinkling the finished pears with some homemade granola, toasted pecans, walnuts, or sliced almonds.
  • Over Oatmeal: Turn your morning oatmeal into a gourmet experience by placing a warm baked pear half on top and drizzling it with the pan syrup.
• As Part of a Larger Spread:
  • On a Cheese Board: The sweet and spiced pears are a fantastic accompaniment to a cheese board, especially alongside sharp cheddar, creamy brie, or tangy blue cheese.
  • Alongside Pork or Chicken: Don’t limit these to dessert! The savory-sweet profile of the pears makes them an excellent side dish for roasted pork loin, chicken, or duck, much like you would serve applesauce.

Additional Tips

To ensure your Baked Maple Cinnamon Pears turn out perfectly every single time, keep these eight expert tips in mind.

1. Choose the Right Pears: This is the most important tip. Varieties like Bosc and Anjou are ideal because their dense flesh helps them maintain their shape and texture during baking. Bartlett pears can also be used, but they are softer and may become mushy if overripe or overcooked, so watch them closely.
2. The “Ripe but Firm” Test: The ideal pear for baking should be ripe enough for flavor but still very firm to the touch. Gently press the flesh near the stem; it should have just a slight give but not be soft. Underripe pears won’t be sweet, and overripe pears will fall apart.
3. Don’t Crowd the Baking Dish: Give the pears some space in the baking dish. Arranging them in a single layer without them touching ensures that hot air can circulate freely around each half. This promotes even cooking and allows the edges to caramelize properly instead of just steaming.
4. Basting is Non-Negotiable: Don’t skip the step of basting the pears halfway through cooking. This simple action is what creates that beautiful, deep-amber, glossy glaze. It re-coats the fruit with the developing syrup, building layers of flavor and color.
5. Experiment with Spices and Flavors: While cinnamon and nutmeg are a classic combination, feel free to customize. Add a pinch of ground ginger for a bit of zing, a dash of cardamom for an exotic floral note, or even a whole star anise or a cinnamon stick to the pan for a more infused flavor. A splash of bourbon or dark rum in the glaze can also add a wonderful depth for an adult version.
6. Make-Ahead Strategy: You can prepare the pears up to the point of baking several hours in advance. Core them, toss with lemon juice, and store them in an airtight container in the refrigerator. Prepare the glaze and store it separately. When ready, simply assemble and bake. This is a great time-saver when entertaining.
7. Don’t Waste the Syrup: The syrup at the bottom of the pan is liquid gold! If you have any leftover after serving, save it. It’s phenomenal drizzled over ice cream, yogurt, pancakes, or waffles. You can store it in an airtight jar in the refrigerator for up to a week.
8. Easy Vegan and Dairy-Free Adaptation: This recipe is incredibly easy to adapt for vegan or dairy-free diets with a one-to-one substitution. Simply replace the unsalted butter with an equal amount of melted coconut oil or another high-quality vegan butter substitute. The results are just as rich and delicious.

FAQ Section

Here are answers to some of the most frequently asked questions about making Baked Maple Cinnamon Pears.

1. What are the absolute best pears for baking?
For this recipe, Bosc pears are the number one choice. They have a firm, dense, and slightly grainy flesh that holds its shape exceptionally well under heat, preventing them from turning into mush. D’Anjou (both red and green) are another excellent option for the same reason. While you can use Bartlett pears, they are much softer and have higher water content, so they tend to break down more easily. If using Bartletts, ensure they are on the firmer side of ripe and reduce the baking time slightly.

2. Can I make this recipe with pears that are still a bit hard and unripe?
You can, but the result will be different. Unripe pears will take significantly longer to bake to become tender, potentially up to an hour or more. They will also be less sweet and flavorful. If you must use unripe pears, you may want to slightly increase the amount of maple syrup to compensate for the lack of natural sweetness. The texture may also be slightly more firm, even when fully cooked.

3. How do I store leftover baked pears, and how long do they last?
Leftover baked pears can be stored in an airtight container in the refrigerator for up to 4-5 days. Be sure to include any leftover syrup from the pan in the container to keep them moist. They are delicious eaten cold straight from the fridge, or you can reheat them gently in the microwave or in a low-temperature oven (around 300°F or 150°C) until warmed through.

4. Can I prepare these baked pears ahead of time for a party?
Absolutely! This is a great make-ahead dessert. You have two options. You can bake them completely, let them cool, and store them in the fridge. Then, just before serving, reheat them in the oven. Alternatively, you can do all the prep work (halving, coring, making the sauce) and assemble them in the baking dish, cover, and refrigerate for up to 8 hours before baking them fresh.

5. Is this Baked Maple Cinnamon Pears recipe gluten-free?
Yes, this recipe is naturally gluten-free. All the ingredients—pears, maple syrup, butter, spices, and lemon juice—do not contain gluten. It’s a safe and delicious dessert option for individuals with celiac disease or gluten sensitivity.

6. Can I use a different sweetener instead of maple syrup?
Yes, you can substitute other liquid or granulated sweeteners, though it will change the flavor profile. Honey is a wonderful substitute and pairs beautifully with pears, creating a slightly more floral sweetness. You could also use brown sugar (packed) mixed with a tablespoon of water to create a paste, which will result in a more classic, molasses-rich caramel flavor.

7. Why did my pears turn into mush when I baked them?
This almost always comes down to one of two things: the type of pear used or its ripeness. If you used a very soft pear variety like a fully ripe Bartlett or Comice, or if your Bosc or Anjou pears were overripe and soft to begin with, they won’t be able to withstand the heat and will break down. Always choose firm pears for the best structural integrity.

8. Do I have to peel the pears before baking?
No, you do not need to peel the pears, and it’s generally recommended that you don’t. The skin helps the pear halves hold their shape during baking. It also contains a significant amount of the fruit’s fiber and nutrients. The skin becomes very tender during the baking process and is perfectly pleasant to eat, adding a bit of texture and color to the final dish.