Why You’ll Love This Maple Glazed Roasted Pears
- Effortless Elegance. This dish looks like you spent hours in the kitchen, but the active prep time is honestly about 10 minutes. It’s all about letting the oven do the heavy lifting while you relax.
- The Aroma is Half the Experience. As these pears roast, the combination of warm cinnamon, sweet maple, and bubbling butter will fill your home with the most comforting, inviting scent. It’s aromatherapy you can eat.
- Incredibly Versatile. Serve them warm over ice cream for a classic dessert, spoon them over morning yogurt, or even pair them with a sharp cheese for a stunning starter. They’re the culinary equivalent of a little black dress.
- Naturally Sweetened Goodness. We’re letting the pears and pure maple syrup be the stars of the show. The result is a dessert that’s satisfyingly sweet without being overly rich or heavy.
Ingredients & Tools
- 4 firm-ripe pears (like Bosc or Anjou)
- 3 tablespoons unsalted butter, melted
- 1/3 cup pure maple syrup (the darker, the better for flavor)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (freshly grated if you have it!)
- A pinch of fine sea salt
- Optional for serving: vanilla ice cream, Greek yogurt, or whipped cream
Tools: A baking dish (9×13-inch works well), a small bowl, a sharp knife, a melon baller or small spoon.
The quality of your ingredients really shines here. Using pure maple syrup instead of pancake syrup makes a world of difference in depth of flavor, and choosing pears that are just ripe—not mushy—ensures they hold their shape beautifully.
Serves: 4 | Prep Time: 10 minutes | Cook Time: 30-35 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Pear-vid Please! The type of pear matters. Bosc pears are my favorite for this because they have a denser texture and hold their shape impeccably. Anjou pears are a great second choice. Avoid Bartletts if you can, as they tend to get too soft.
- Firm vs. Soft. You want pears that are fragrant and give just a little at the neck when pressed, but are still quite firm. Overly ripe pears will turn to mush in the oven—a delicious mush, but not the elegant presentation we’re going for.
- The Maple Matters. I can’t stress this enough: use pure maple syrup. The imitation stuff is mostly corn syrup and artificial flavor, and it won’t create that rich, complex glaze we’re after. Grade A Dark Amber or Grade B will give you the best flavor.
- Butter is Better. We’re using unsalted butter so we can control the salt level. That tiny pinch of salt you add separately is crucial—it makes all the other flavors pop and balances the sweetness perfectly.
How to Make Maple Glazed Roasted Pears
Step 1: First, preheat your oven to 375°F (190°C). This is a nice, moderate heat that will cook the pears through without burning the glaze. While the oven heats up, grab your baking dish and give it a very light coating of butter or a quick spritz of cooking spray. This just prevents any sticking and makes cleanup a breeze.
Step 2: Now, let’s prep the pears. Wash and dry them thoroughly. The classic way to prepare them is to slice them in half lengthwise, right through the stem. Then, using a melon baller or a small teaspoon, carefully scoop out the core and the tough seeds from the center. You’re creating a little well for the glaze to pool into—this is a good thing! You can leave the stem on for a rustic look, or remove it. There’s no need to peel them; the skin adds color and helps them hold together.
Step 3: Time for the magic glaze! In a small bowl, whisk together the melted butter, maple syrup, vanilla extract, cinnamon, nutmeg, and that all-important pinch of salt. Whisk it until it’s completely smooth and emulsified. You’ll notice the aroma is already incredible. This simple mixture is about to become something truly special.
Step 4: Arrange the pear halves in your prepared baking dish, cut-side up. Now, generously brush the glaze all over the cut surfaces of the pears. Don’t be shy! Then, pour any remaining glaze right into the wells and around the pears in the dish. This liquid will reduce and thicken as it bakes, creating the sauce.
Step 5: Roast the pears for 30-35 minutes. You’ll want to baste them halfway through—just spoon the bubbling juices from the dish back over the tops. They’re done when they are easily pierced with the tip of a knife but haven’t lost their shape. The edges will be caramelized, and the glaze will be thick and bubbly.
Step 6: Carefully remove the dish from the oven. Let the pears sit for about 5 minutes—they’ll be extremely hot. This rest time allows the juices to settle. To serve, place one or two pear halves in a bowl, and don’t forget to drizzle them with that incredible maple sauce from the bottom of the pan. That’s the best part!
Serving Suggestions
Complementary Dishes
- A Simple Green Salad with Toasted Walnuts — The slight bitterness of the greens and the crunch of the nuts provide a fantastic textural and flavor contrast if you’re serving these as a starter.
- A Cheese Board with Blue Cheese or Aged Gouda — The salty, sharp notes of a good blue cheese alongside the sweet, soft pear is a classic and utterly irresistible combination.
- Pork Tenderloin or Roasted Chicken — These pears make a stunning accompaniment to a main course, cutting through the richness of the meat with their sweet and spiced flavor.
Drinks
- A Sweet Riesling or Late Harvest Wine — The honeyed notes in these wines mirror the maple sweetness in the pears, creating a harmonious pairing.
- Spiced Apple Cider (hot or cold) — This keeps the cozy, autumnal theme going strong. The spices in the cider will complement the cinnamon and nutmeg beautifully.
- A Cup of Earl Grey Tea — The bergamot in the tea adds a lovely floral note that feels surprisingly sophisticated with the warm spices of the dessert.
Something Sweet
- Vanilla Bean Ice Cream — This is the non-negotiable, classic pairing. The contrast of warm pears and cold, creamy ice cream is simply perfection.
- Whipped Cream with a Hint of Orange Zest — Lightly sweetened whipped cream is elevated with a little citrus, which brightens the entire dish.
- Dark Chocolate Shavings — For the chocolate lovers, a sprinkle of high-quality dark chocolate (70% or higher) adds a bitter counterpoint that is deeply satisfying.
Top Mistakes to Avoid
- Mistake: Using Overripe Pears. This is the number one error. Soft pears will collapse into a compote-like texture. While still tasty, you’ll lose the beautiful presentation of a intact pear half. Firm-ripe is the key.
- Mistake: Skipping the Basting. I know it’s just one extra step, but basting those pears halfway through ensures they get evenly coated and caramelized. It also helps prevent the edges from drying out.
- Mistake: Burning the Glaze. Ovens vary, so keep an eye on them, especially in the last 10 minutes. If the glaze is bubbling too vigorously or looks like it’s starting to burn, you can tent the dish loosely with foil.
- Mistake: Forgetting the Salt. That tiny pinch might seem insignificant, but it’s what transforms the glaze from simply sweet to complex and deeply flavorful. It balances everything out.
Expert Tips
- Tip: Add a Splash of Bourbon or Rum. For a more grown-up version, add a tablespoon of bourbon or dark rum to the glaze mixture. The alcohol will cook off, leaving behind a wonderful, warm depth of flavor.
- Tip: Get Creative with Spices. While cinnamon and nutmeg are classic, don’t be afraid to experiment. A pinch of cardamom or a star anise pod placed in the baking dish can add a wonderful, exotic twist.
- Tip: Make it a Parfait. For a beautiful breakfast or dessert, let the pears cool slightly, then chop them up and layer them with Greek yogurt and granola. The roasted pear pieces are incredible this way.
- Tip: Prep Ahead. You can whisk the glaze and core the pears a few hours ahead of time. Keep them separate, covered, in the fridge. Then, just assemble and pop in the oven when you’re ready.
FAQs
Can I make these pears ahead of time?
Absolutely! You can roast them completely, let them cool, and store them in an airtight container in the refrigerator for up to 3 days. The glaze will thicken up. To reheat, warm them gently in a 300°F (150°C) oven or even in the microwave until just heated through. They’re also delicious cold, chopped up in a salad or over oatmeal.
What can I use instead of maple syrup?
While maple syrup is ideal, you can substitute with an equal amount of honey or agave nectar. The flavor profile will change—honey will be more floral, for example—but the method will work the same. I wouldn’t recommend brown sugar syrup, as it can make the glaze overly thick and sticky.
My glaze is very thin after baking. What happened?
This usually means there was a bit too much liquid to begin with, or your pears released more juice. No problem! Simply transfer the pears to your serving plates, then pour the pan juices into a small saucepan. Simmer on the stove for a few minutes until it reduces and thickens to a syrupy consistency, then drizzle it over the pears.
Do I have to use butter? Can I make this vegan?
You can easily make this vegan by substituting the butter with an equal amount of coconut oil or a plant-based butter. The result will be just as delicious, with a slightly different, but still wonderful, flavor profile.
Can I use other fruits?
This method works beautifully with apples (just increase the baking time by 5-10 minutes as they are firmer) or even firm peaches or nectarines (which may need a slightly shorter baking time). The spice and maple combination is very versatile!
Maple Glazed Roasted Pears
Transform simple pears into an elegant dessert with this easy maple glazed roasted pears recipe. Ready in 45 mins, it's perfect with ice cream or yogurt!
Ingredients
Ingredients
-
4 firm-ripe pears (like Bosc or Anjou)
-
3 tablespoons unsalted butter (melted)
-
1/3 cup pure maple syrup (the darker, the better for flavor)
-
1 teaspoon vanilla extract
-
1/2 teaspoon ground cinnamon
-
1/4 teaspoon ground nutmeg (freshly grated if you have it!)
-
A pinch fine sea salt
-
vanilla ice cream, Greek yogurt, or whipped cream (Optional for serving)
Instructions
-
First, preheat your oven to 375°F (190°C). This is a nice, moderate heat that will cook the pears through without burning the glaze. While the oven heats up, grab your baking dish and give it a very light coating of butter or a quick spritz of cooking spray. This just prevents any sticking and makes cleanup a breeze.01
-
Now, let's prep the pears. Wash and dry them thoroughly. The classic way to prepare them is to slice them in half lengthwise, right through the stem. Then, using a melon baller or a small teaspoon, carefully scoop out the core and the tough seeds from the center. You're creating a little well for the glaze to pool into—this is a good thing! You can leave the stem on for a rustic look, or remove it. There's no need to peel them; the skin adds color and helps them hold together.02
-
Time for the magic glaze! In a small bowl, whisk together the melted butter, maple syrup, vanilla extract, cinnamon, nutmeg, and that all-important pinch of salt. Whisk it until it's completely smooth and emulsified. You'll notice the aroma is already incredible. This simple mixture is about to become something truly special.03
-
Arrange the pear halves in your prepared baking dish, cut-side up. Now, generously brush the glaze all over the cut surfaces of the pears. Don't be shy! Then, pour any remaining glaze right into the wells and around the pears in the dish. This liquid will reduce and thicken as it bakes, creating the sauce.04
-
Roast the pears for 30-35 minutes. You'll want to baste them halfway through—just spoon the bubbling juices from the dish back over the tops. They're done when they are easily pierced with the tip of a knife but haven't lost their shape. The edges will be caramelized, and the glaze will be thick and bubbly.05
-
Carefully remove the dish from the oven. Let the pears sit for about 5 minutes—they'll be extremely hot. This rest time allows the juices to settle. To serve, place one or two pear halves in a bowl, and don't forget to drizzle them with that incredible maple sauce from the bottom of the pan. That's the best part!06
