Why You’ll Love This Baked Pears with Cinnamon

• Effortless Elegance. Honestly, the presentation is stunning with almost zero effort. The pears look beautiful and rustic, making it seem like you spent far more time than you actually did.
• Cozy, Comforting Aroma. The smell of pears, cinnamon, and a hint of butter baking together is pure therapy. It will make your entire home smell like a warm, welcoming haven.
• Incredibly Versatile. You can serve these warm from the oven, at room temperature, or even cold the next day. They’re fantastic with yogurt for breakfast, with ice cream for dessert, or all on their own.
• Naturally Sweet. The pears become so intensely sweet as they bake that you really don’t need much added sugar. It’s a dessert that feels indulgent but is rooted in simple, whole ingredients.

Ingredients & Tools

• 4 ripe but firm pears (like Bosc or Anjou)
• 2 tablespoons unsalted butter, melted
• 2 tablespoons pure maple syrup or honey
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (optional, but lovely)
• A pinch of fine sea salt
• 1/2 teaspoon vanilla extract
• 1/4 cup chopped walnuts or pecans (for topping, optional)

Tools: A small baking dish (like an 8×8 inch), a small bowl for mixing, a pastry brush (helpful but not essential), and a sharp paring knife.

The quality of your pears is key here—you want them ripe enough to be sweet, but firm enough to hold their shape during baking. And that pinch of salt? It’s not optional in my book; it makes all the flavors pop and balances the sweetness perfectly.

Nutrition (per serving)

• Calories: 180 kcal
• Protein: 1 g
• Fat: 6 g
• Carbohydrates: 34 g
• Fiber: 6 g

Serves: 4 | Prep Time: 10 minutes | Cook Time: 25-30 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

• Pear Picking is Paramount. Go for Bosc or Anjou pears if you can. They have a denser, less watery flesh that holds its shape beautifully and won’t turn to mush. They should yield just slightly to gentle pressure at the stem.
• Why Melted Butter? Using melted butter instead of cold cubes allows it to be brushed evenly over the pears, ensuring every nook and cranny gets coated for maximum flavor and caramelization.
• The Salt Secret. Don’t skip the salt! It might seem odd in a sweet dish, but it’s the magic ingredient that heightens the pear’s natural sweetness and deepens the warm spice notes from the cinnamon.
• Get Creative with Toppings. The nuts are optional but add a wonderful textural contrast. Feel free to swap in almonds, or even a sprinkle of granola for a crunchy finish after baking.

How to Make Baked Pears with Cinnamon

Serving Suggestions

Complementary Dishes

• A simple green salad with a sharp vinaigrette — The acidity and bitterness of the greens cut through the sweetness of the pears beautifully, making for a sophisticated starter.
• Pan-seared pork chops or a roast chicken — The sweet and spiced pears act as a fantastic chutney-like accompaniment to savory meats, adding a touch of elegance to the main course.

Drinks

• A glass of late-harvest Riesling or a Moscato d’Asti — These slightly sweet wines have enough acidity to balance the dessert and their stone fruit notes are a perfect match for the baked pear.
• Hot spiced apple cider or chai tea — For a non-alcoholic option, the warm spices in these drinks echo the cinnamon in the pears, creating a wonderfully cohesive and cozy experience.

Something Sweet

• A scoop of high-quality vanilla bean ice cream — This is the classic pairing for a reason. The cold, creamy ice cream melting into the warm, soft pears is a textural dream.
• A dollop of thick Greek yogurt or whipped mascarpone — This adds a lovely tang that contrasts with the sweetness, and it feels a little lighter and more breakfast-appropriate.

Top Mistakes to Avoid

• Using Overly Ripe Pears. If your pears are super soft and juicy, they’ll likely turn to mush in the oven. You want structure, so firmness is your friend here for that perfect tender-but-intact texture.
• Skipping the Preheating Step. Putting the pears into a cold oven will cause them to steam rather than bake, resulting in a watery texture and preventing that lovely caramelization from happening.
• Baking at Too High a Temperature. It’s tempting to crank up the heat to cook them faster, but this will burn the sugar in the syrup before the pears have a chance to cook through. Low and slow is the way to go.
• Forgetting to Baste. If you have extra sauce in the pan, don’t just let it sit there! Spoon it over the pears halfway through baking. This keeps them moist and infuses them with even more flavor.

Expert Tips

• Tip: Add a splash of bourbon or dark rum to the butter-maple mixture before baking. It adds a wonderful, deep warmth and complexity that makes the dessert feel incredibly sophisticated.
• Tip: For an extra flavor dimension, add a strip of orange or lemon zest to the baking dish. The citrus oils will release into the sauce, providing a bright, fragrant counterpoint to the rich spices.
• Tip: If your sauce isn’t syrupy enough after baking, simply transfer the pears to a serving plate and pour the pan juices into a small saucepan. Simmer for a few minutes until it thickens to your desired consistency.
• Tip: Make a double batch! Leftover baked pears are fantastic chopped up and stirred into your morning oatmeal or yogurt, or even as a topping for pancakes or waffles.

FAQs

Can I make these ahead of time?
Absolutely, you can! You can prepare the pears up to the point of baking—arrange them in the dish and coat them with the syrup—then cover and refrigerate for up to 8 hours. Just add a few extra minutes to the baking time since you’re starting from cold. They also reheat beautifully, either in the microwave or a low oven.

What other spices can I use?
Oh, the spice world is your oyster! A pinch of cardamom or allspice would be lovely. You could also use a pumpkin pie spice blend. For a more savory twist, a tiny bit of freshly cracked black pepper can actually be amazing with the pears, enhancing their sweetness in a surprising way.

My pears are still hard after the baking time. What happened?
This usually means your pears were just a bit too under-ripe. Don’t worry! Just cover the dish with foil to prevent the tops from burning and continue baking in 5-minute increments, checking with a knife for tenderness each time. They’ll get there.

Can I use a sugar substitute?
You can, though the texture of the sauce might be slightly different. A monk fruit or erythritol-based maple syrup substitute would work. I wouldn’t recommend granulated substitutes as they won’t contribute to the syrupy liquid in the same way.

Are these good for breakfast?
They are a fantastic breakfast! Serve them warm or cold over Greek yogurt, cottage cheese, or even with a sprinkle of granola. It feels like a treat but is packed with fiber and natural energy to start your day.