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Baked Pears

These easy Baked Pears are tender, naturally sweet, and perfectly spiced with cinnamon. Roasted with honey or maple syrup, butter or olive oil, and a touch of seasoning, they're an elegant yet simple recipe that's perfect for breakfast, dessert, brunch, or holiday entertaining.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 6 servings

Equipment

  • Baking dish or baking pan
  • * Parchment paper (optional)
  • Sharp knife
  • * Cutting board
  • Melon baller or teaspoon (for coring)
  • Small bowl
  • Measuring cups
  • * Measuring spoons
  • Pastry brush or spoon
  • Basting spoon
  • Wire cooling rack (optional)

Ingredients
  

  • 4 –6 firm pears Bosc, Anjou, or Bartlett
  • 2 tablespoons 30 ml honey or maple syrup
  • 1 tablespoon 15 ml melted butter or olive oil
  • ½ teaspoon 1.5 g ground cinnamon
  • Pinch of salt
  • ¼ cup 60 ml water, apple juice, or white wine

Optional Toppings

  • Vanilla ice cream
  • Greek yogurt
  • Whipped cream
  • Chopped walnuts or pecans
  • Melted dark chocolate
  • Granola
  • Fresh thyme
  • Flaky sea salt

Instructions
 

  • Preheat the oven to 375°F (190°C) and line a baking dish with parchment paper if desired.
  • Wash and halve the pears lengthwise, leaving the stems attached if desired.
  • Scoop out the seeds with a melon baller or teaspoon to create a small well.
  • Trim a thin slice from the rounded back of each pear half so they sit flat in the baking dish.
  • Arrange the pears cut-side up in the prepared baking dish.
  • Drizzle each pear with the honey or maple syrup and melted butter or olive oil.
  • Sprinkle evenly with the ground cinnamon and a pinch of salt.
  • Pour the water, apple juice, or white wine into the bottom of the baking dish.
  • Bake for 25–35 minutes, basting the pears once halfway through cooking.
  • The pears are done when a paring knife slides into the thickest part with just slight resistance.
  • Let the pears rest for 5 minutes before serving.
  • Spoon the warm pan juices over the pears and serve with your favorite toppings if desired.

Notes

Bosc pears are the best choice because they hold their shape during baking.
Anjou pears also work well, while Bartlett pears become much softer.
Choose pears that are firm with only a slight give near the stem. Overripe pears will become mushy.
Baste the pears halfway through baking for extra moisture and flavor.
Check for doneness using a paring knife rather than relying only on the baking time.
For a naturally lower-sugar version, omit the honey or maple syrup and season with cinnamon, vanilla, and a squeeze of lemon juice.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze cooled baked pears for up to 3 months and thaw overnight before reheating.
Reheat in a 300°F (150°C) oven for 8–10 minutes or microwave for 30–45 seconds until warmed through.