Baked Pears

Ingredients

• 4 smalljust-ripe Bartlett or Anjou pears
• 42 g (3 tablespoons), cut into 3 piecesunsalted butter
• 30 ml (2 tablespoons)honey
• 25 g (2 tablespoons)brown sugar
• 5 ml (1 teaspoon)pure vanilla extract
• 2.5 g (1 teaspoon)ground cinnamon
• 1.25 ml (¼ teaspoon)kosher salt
• 0.6 ml (⅛ teaspoon), optionalground nutmeg
• 30 g (¼ cup), optionalfinely chopped pecans or walnuts
• To tastevanilla ice cream, Greek yoghurt or double cream, for serving

Instructions

1. 1

   Prepare the oven

   Set a rack in the centre of the oven and preheat it to 175°C (350°F). Coat a 23 × 23 cm (9 × 9 inch), or similarly sized, baking dish with non-stick spray; choose one that will hold the halved pears snugly.

2. 2

   Halve the pears

   Cut the pears lengthways in half, leaving the stems on if you like. Scoop out the seeds with a melon baller or small spoon. To help them sit flat, trim a little from the rounded backs if needed, then arrange the halves cut-side up in the dish.

3. 3

   Warm the caramel

   Put the honey, brown sugar and butter in a medium microwave-safe bowl. Heat for 30 seconds and stir; continue in 30-second bursts until the butter has melted and the mixture is smooth.

4. 4

   Add the spices

   Stir the vanilla, cinnamon, salt and nutmeg into the honey mixture. It will be thick, like caramel.

5. 5

   Coat the pears

   Spoon the mixture slowly over the cut sides of the pears, covering them completely.

6. 6

   Bake and turn

   Bake for 30 minutes, then carefully remove the dish and turn the pears over. Spoon a little caramel over them, return the dish to the oven and bake for 10 minutes more.

7. 7

   Finish and serve

   Take the dish out and carefully turn the pears cut-side up again. Spoon the caramel over them once more, tilting the dish so the sauce gathers in one corner if that helps. Sprinkle with the nuts and bake for 5 minutes to toast them; if you are not using nuts, serve the pears straight away. Serve hot with ice cream.

What are baked pears?

Baked pears are a simple fruit dessert: pear halves are softened in the oven and served with the sweet juices and sauce that collect around them. This American-style version pairs them with honey, brown sugar and familiar warming spices.

Ripe but still-firm pears hold their shape while baking, and turning them partway through helps the caramel coat both sides. A final sprinkle of nuts adds a toasted finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 123 calories, 0g protein, 21g carbs, 4g fat.

The pears and brown sugar provide most of the carbohydrates, while butter contributes most of the fat. The dish itself is low in protein; Greek yoghurt alongside it is a practical way to add protein and balance the serving.

Choose pears that hold their shape

Pear ripeness: Bartlett or Anjou pears work well when just ripe, rather than very soft. Very ripe fruit may collapse as it bakes.

Even halves: Cut the pears lengthways and scoop out the seeds. Trimming a little from the backs is optional, but can help the halves lie flat.

Make the caramel gently

Microwave in bursts: Heat the butter, honey and brown sugar for 30 seconds at a time, stirring between bursts. Stop once the butter has melted and the mixture combines smoothly.

Spice it: Stir in the vanilla, cinnamon, salt and optional nutmeg after warming. The mixture should be thick and spoonable before it goes over the pears.

Use the turns to coat the fruit

First bake: Arrange the pears cut-side up and cover them with the caramel before baking. Keep the halves snug in the dish so the sauce stays close to the fruit.

Midway through: After 30 minutes, carefully flip the pears and spoon over a little sauce. After another 10 minutes, turn them cut-side up again and baste once more.

Check for tenderness

The pears bake for 45 minutes in total, with the final 5 minutes used to toast the optional nuts. Their exact tenderness depends on how ripe they were to begin with.

They should be soft enough to eat easily but still hold their shape when lifted. Handle the hot dish carefully when turning the pears, and use a small spoon to baste.

Choose a serving

Creamy sides: Serve the pears hot with vanilla ice cream, Greek yoghurt or double cream. Each gives the warm, spiced fruit a different contrast.

Nut finish: Pecans or walnuts are optional; add them for the last 5 minutes of baking so they toast. Leave them out and the pears can be served as soon as the final basting is done.

Recipe notes & tips

• Use pears that are fragrant and just ripe but not mushy.
• Choose a snug baking dish so the caramel stays around the fruit.
• Stir the warmed butter mixture until smooth before adding the spices.
• Spoon the caramel over the pears each time you turn them.
• Tilt the hot dish carefully to gather the sauce for easier basting.
• Add the optional nuts only for the final 5 minutes so they toast without overbrowning.

Variations

• Use walnuts: Swap the pecans for an equal amount of finely chopped walnuts.
• Omit the nutmeg: Leave it out for a milder spice flavour.
• Try another topping: Serve with Greek yoghurt or double cream instead of ice cream.
• Keep it nut-free: Leave out the pecans or walnuts and serve after the final basting.
• Add more spice: Use the optional nutmeg for a deeper, warmer flavour.

Common mistakes to avoid

• Using very soft pears: Choose just-ripe fruit so the halves are less likely to collapse.
• Skipping the turns: Flip the pears after 30 minutes and turn them cut-side up again before finishing.
• Heating the caramel all at once: Use 30-second bursts and stir between them to help it combine smoothly.
• Leaving the pears uncovered: Spoon the caramel over the cut sides before baking and baste again during cooking.
• Adding nuts too early: Sprinkle them on for only the final 5 minutes so they toast rather than bake for the full time.

How to store

Refrigerate leftover pears and sauce in a covered container for up to 3 days. Reheat gently in the oven or microwave until warm; the nuts may soften during storage.

Frequently asked questions