Name: Baked Maple Cinnamon Pears
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.

Ingredients

Scale

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.

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Instructions

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.
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.
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.
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.
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.
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.
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.
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.
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

Serving Size: one normal portion
Calories: 260