Why You’ll Love This Baked Cinnamon Pears with Yogurt
- Effortless Elegance. This dessert looks and tastes far more impressive than the minimal effort required. It’s your secret weapon for making a weeknight feel a little more special or for effortlessly impressing last-minute guests.
- The Most Incredible Aroma. Honestly, the scent of pears and cinnamon baking together is half the reward. It will fill your kitchen with a warmth that just feels like home, creating an atmosphere that’s as comforting as the dessert itself.
- Perfectly Balanced Sweetness. We’re not relying on cups of sugar here. The pears caramelize and sweeten naturally in the oven, and the tangy yogurt balances everything out beautifully, so you get a dessert that satisfies without being overly rich.
- Endlessly Adaptable. Think of this as a template. You can add a pinch of nutmeg, a drizzle of honey, or a scatter of chopped nuts. It’s a wonderfully forgiving recipe that invites you to play around and make it your own.
Ingredients & Tools
- 4 ripe but firm pears (such as Bosc or Anjou)
- 2 tablespoons unsalted butter, melted, or coconut oil
- 2 tablespoons pure maple syrup or honey
- 1 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract (optional, but lovely)
- A pinch of sea salt
- 1 cup plain Greek yogurt or coconut yogurt
- For serving (optional): chopped toasted nuts (like walnuts or pecans), a extra drizzle of maple syrup, or a sprinkle of granola.
Tools: A small baking dish (about 8×8 inch), a small bowl for mixing, a pastry brush (helpful but not essential), and a sharp knife.
The real star here is, of course, the pear. Using pears that are ripe but still firm is the key—they’ll hold their shape beautifully as they bake. And don’t skip the pinch of salt; it might seem tiny, but it works wonders to heighten all the other flavors, making the cinnamon pop and the pears taste even sweeter.
Serves: 4 | Prep Time: 10 minutes | Cook Time: 25-30 minutes | Total Time: 35-40 minutes
Before You Start: Tips & Ingredient Notes
- Picking the Perfect Pear. You want pears that yield slightly to gentle pressure near the stem but are still firm overall. Bosc pears are fantastic because they hold their shape well, but Anjou or Bartlett work beautifully too. Overly soft pears will turn to mush.
- Why Melted Butter or Coconut Oil? This helps the cinnamon-syrup mixture cling to the pears, encouraging a lovely, light caramelization on the surface. Butter gives a rich flavor, while coconut oil keeps it dairy-free and adds a subtle tropical note.
- The Vanilla Extract Secret. It’s listed as optional, but a little splash adds a layer of warm, floral complexity that pairs incredibly well with the cinnamon. If you have it, use it—you’ll notice the difference.
- Yogurt Choices Matter. A thick, plain Greek yogurt provides a wonderful tangy contrast to the sweet pears. For a dairy-free version, a good quality coconut yogurt is excellent. Just avoid flavored yogurts, as they’ll add unnecessary sugar.
How to Make Baked Cinnamon Pears with Yogurt
Step 1: First, preheat your oven to 375°F (190°C). This is the sweet spot for baking the pears—hot enough to caramelize the sugars and soften the fruit, but not so hot that they burn before cooking through. Grab your baking dish and give it a very light coating of butter or oil to prevent any sticking, though the pears release enough juice that it’s usually not a major issue.
Step 2: Now, prepare the pears. Wash them thoroughly. You can peel them if you prefer a super-smooth texture, but leaving the skin on adds color, fiber, and helps them hold their shape. The classic way is to slice them in half lengthwise and use a small spoon or a melon baller to scoop out the core and seeds, creating a little well. You’ll notice this is where all the spiced syrup will pool—and that’s a very good thing.
Step 3: In a small bowl, whisk together the melted butter (or coconut oil), maple syrup, cinnamon, vanilla extract (if using), and that all-important pinch of salt. You should have a fragrant, thin paste. The trick is to taste it—it should be spicy and sweet, but not overpowering. Remember, the pears will sweeten as they bake.
Step 4: Arrange the pear halves in your prepared baking dish, cut-side up. Using a pastry brush or just a spoon, generously coat each pear half with the cinnamon syrup mixture. Be sure to get it into the well you created and all over the surface. Pour any remaining syrup right into the dish around the pears—this will mix with the pear juices and create a delicious sauce.
Step 5: Bake for 25-30 minutes. You’re looking for the pears to be easily pierced with a fork or the tip of a knife, but not collapsing. The edges might start to curl and caramelize, and the syrup in the bottom of the dish will be bubbly. The aroma at this point is honestly heavenly.
Step 6: Carefully remove the dish from the oven. Let the pears sit for about 5 minutes—they’ll be incredibly hot, and this resting time allows the flavors to settle. Meanwhile, give your yogurt a quick stir to make it nice and smooth.
Step 7: To serve, place one or two warm pear halves in a bowl or on a plate. Spoon a generous dollop of the cool yogurt right alongside or on top. Drizzle with the warm spiced syrup from the baking dish, and if you’re feeling fancy, finish with those optional toasted nuts or a sprinkle of granola for a bit of crunch.
Serving Suggestions
Complementary Dishes
- A Simple Green Salad with a Lemon Vinaigrette — The bright, acidic notes of the salad cut through the sweetness of the pears beautifully, making for a wonderfully balanced light lunch or starter.
- Roasted Chicken or Pork Tenderloin — The warm spices in the pears complement the savory notes of simply roasted meats exceptionally well, creating a cohesive and elegant main course.
- A Warm Lentil Salad — For a hearty vegetarian meal, the earthy flavor of lentils provides a fantastic, protein-packed base that stands up to the soft, sweet pears.
Drinks
- A Glass of Riesling or Moscato d’Asti — A slightly sweet, aromatic white wine echoes the fruitiness of the pears and cleanses the palate alongside the yogurt.
- Spiced Chai Tea or a Dirty Chai Latte — The warm spices in chai are a natural partner for the cinnamon, making this a cozy, non-alcoholic pairing perfect for a chilly evening.
- Sparkling Water with an Orange Slice — Sometimes simplicity is best. The effervescence and citrus note are incredibly refreshing against the rich, baked fruit.
Something Sweet
- Dark Chocolate Almond Bark — A few shards of bitter-sweet dark chocolate with almonds provide a sophisticated, crunchy contrast that takes the dessert to another level.
- Ginger Snap Cookies — The spicy kick of ginger snaps alongside the soft pears and creamy yogurt is a textural and flavor dream come true.
- A Small Scoop of Vanilla Bean Ice Cream — If you’re feeling indulgent, swapping the yogurt for ice cream creates a decadent, hot-and-cold dessert that’s always a crowd-pleaser.
Top Mistakes to Avoid
- Mistake: Using Overly Ripe or Mushy Pears. This is the number one error. Soft pears will completely break down in the oven, turning into a saucy puree rather than holding their shape. You want tender, but distinct, halves.
- Mistake: Skipping the Salt. I’ve messed this up before too, thinking such a small amount couldn’t matter. It does. Without salt, the flavors can taste one-dimensional and flat. That tiny pinch makes the sweetness and spice sing.
- Mistake: Overbaking. Keep a close eye after the 20-minute mark. You want the pears soft, not disintegrating. They should offer a little resistance when pierced, like a perfectly baked potato.
- Mistake: Adding the Yogurt Too Early. If you dollop the cold yogurt onto the scalding hot pears straight from the oven, it will melt into a sad puddle. Let the pears cool for a few minutes to enjoy the wonderful temperature contrast.
Expert Tips
- Tip: Get Creative with Spices. Cinnamon is classic, but don’t be afraid to experiment. A pinch of cardamom or nutmeg added to the spice mix can add a wonderful, complex depth. A little goes a long way!
- Tip: Make a Double Batch of Syrup. If you love extra sauce (and who doesn’t?), simply double the butter, maple syrup, and cinnamon mixture. You’ll have plenty to baste the pears and lots left over to drizzle on everything.
- Tip: Prep Ahead for Easy Entertaining. You can mix the syrup, core the pears, and arrange them in the dish a few hours before your guests arrive. Cover and refrigerate, then just pop them in the oven when you’re ready. It makes hosting feel effortless.
- Tip: Use the Leftover Syrup. That spiced, pear-infused syrup left in the baking dish is liquid gold. Don’t waste it! Drizzle it over morning oatmeal, pancakes, or even stir a spoonful into your next cup of coffee.
FAQs
Can I make this recipe with apples instead?
Absolutely! Apples work wonderfully. Firm varieties like Granny Smith, Honeycrisp, or Braeburn are your best bet. They may take a few minutes longer to bake until tender. The core principle is exactly the same—you’ll still get that beautiful warm, spiced dessert. It’s a great way to use whatever seasonal fruit you have on hand.
How should I store leftovers, and how long do they keep?
Store any leftover baked pears (without the yogurt) in an airtight container in the refrigerator for up to 3 days. The yogurt should be stored separately. You can enjoy the pears cold straight from the fridge, or gently reheat them in the microwave for 30-60 seconds. The texture will be a bit softer after refrigeration, but still delicious.
Is this recipe gluten-free and dairy-free?
Yes, it can be easily adapted to suit both diets. It’s naturally gluten-free. To make it dairy-free, simply use coconut oil instead of butter and choose a plant-based yogurt like coconut or almond yogurt. Always check the labels on your maple syrup and yogurt to ensure they meet your dietary needs.
My syrup burned a little on the bottom of the dish. What happened?
This usually means your oven was running a bit hot, or your baking dish was dark metal or glass, which can conduct heat more aggressively. Next time, try reducing the oven temperature by 25°F and/or placing the dish on a higher rack. You can also add a tablespoon of water or apple juice to the dish before baking to create a steamer effect and prevent the sugars from burning.
Can I freeze the baked pears?
You can, but the texture will change significantly. Thawed pears will be much softer and more suitable for using as a topping or mixing into oatmeal rather than serving as a distinct dessert. Freeze them in a single layer on a parchment-lined tray before transferring to a bag to prevent them from sticking together. They’ll keep for up to 2 months.
Baked Cinnamon Pears With Yogurt
Warm, comforting baked cinnamon pears with yogurt! This easy, elegant dessert fills your kitchen with amazing aromas. Simple ingredients create a perfectly balanced, wholesome treat in under 40 minutes.
Ingredients
Ingredients
-
4 ripe but firm pears (such as Bosc or Anjou)
-
2 tablespoons unsalted butter, melted, or coconut oil
-
2 tablespoons pure maple syrup or honey
-
1 teaspoon ground cinnamon
-
1/4 teaspoon vanilla extract (optional, but lovely)
-
A pinch sea salt
-
1 cup plain Greek yogurt or coconut yogurt
-
chopped toasted nuts (like walnuts or pecans) (optional for serving)
-
extra drizzle of maple syrup (optional for serving)
-
sprinkle of granola (optional for serving)
Instructions
-
First, preheat your oven to 375°F (190°C). This is the sweet spot for baking the pears—hot enough to caramelize the sugars and soften the fruit, but not so hot that they burn before cooking through. Grab your baking dish and give it a very light coating of butter or oil to prevent any sticking, though the pears release enough juice that it's usually not a major issue.01
-
Now, prepare the pears. Wash them thoroughly. You can peel them if you prefer a super-smooth texture, but leaving the skin on adds color, fiber, and helps them hold their shape. The classic way is to slice them in half lengthwise and use a small spoon or a melon baller to scoop out the core and seeds, creating a little well. You'll notice this is where all the spiced syrup will pool—and that's a very good thing.02
-
In a small bowl, whisk together the melted butter (or coconut oil), maple syrup, cinnamon, vanilla extract (if using), and that all-important pinch of salt. You should have a fragrant, thin paste. The trick is to taste it—it should be spicy and sweet, but not overpowering. Remember, the pears will sweeten as they bake.03
-
Arrange the pear halves in your prepared baking dish, cut-side up. Using a pastry brush or just a spoon, generously coat each pear half with the cinnamon syrup mixture. Be sure to get it into the well you created and all over the surface. Pour any remaining syrup right into the dish around the pears—this will mix with the pear juices and create a delicious sauce.04
-
Bake for 25-30 minutes. You're looking for the pears to be easily pierced with a fork or the tip of a knife, but not collapsing. The edges might start to curl and caramelize, and the syrup in the bottom of the dish will be bubbly. The aroma at this point is honestly heavenly.05
-
Carefully remove the dish from the oven. Let the pears sit for about 5 minutes—they'll be incredibly hot, and this resting time allows the flavors to settle. Meanwhile, give your yogurt a quick stir to make it nice and smooth.06
-
To serve, place one or two warm pear halves in a bowl or on a plate. Spoon a generous dollop of the cool yogurt right alongside or on top. Drizzle with the warm spiced syrup from the baking dish, and if you're feeling fancy, finish with those optional toasted nuts or a sprinkle of granola for a bit of crunch.07
