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Baked Pears
With cozy spices and a sticky honey brown sugar caramel sauce, these baked pears are incredibly delicious—and oh-so-easy to make too!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 8 servings
Calories: 123 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 4 small just ripe Bartlett or Anjou pears
- 3 tablespoons unsalted butter cut into 3 pieces
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground nutmeg optional
- ¼ cup finely chopped pecans or walnuts optional
- Vanilla ice cream, Greek yogurt, or heavy cream for serving
Instructions
- Place a rack in the center of your oven and preheat to 350°F. Coat a 9x9-inch or similarly sized baking dish that will hold the halved pears snugly with nonstick spray.
- Cut the pears in half lengthwise (leave the stems on for presentation). With a melon baller or small spoon, scoop out the seeds. If you like, to make the pears easier to lay flat on their backs, trim a little bit off of the back sides. Arrange in the baking dish, cut-sides up.
- In a medium microwave safe bowl, place the honey, brown sugar, and butter. Warm for 30 seconds, stir, then continue microwaving in 30-second bursts until the butter is melted and the ingredients smoothly combine.
- Stir in the vanilla, cinnamon, salt, and nutmeg. The mixture will be thick like caramel.
- Slowly spoon the mixture over the top of the cut sides of the pears, covering them completely.
- Bake the pears for 30 minutes, then remove from the oven and carefully flip the pears over. With a small spoon, spoon a little of the caramel over the top of the pears. Return to the oven and continue baking 10 minutes more.
- Remove the pears from the oven and carefully turn the pears back over so they are one again cut sides up. Use the spoon to spoon the caramel over them once more (I find it easiest to tilt the pan so the caramel flow into one corner). Sprinkle with the nuts. Return to the oven for 5 minutes to allow the nuts to toast (if not using nuts, you can serve right away). Serve hot with a scoop of ice cream.
Cup of Yum
Notes
- TO STORE: Transfer the baked pears to an airtight container and refrigerate for 2 to 3 days. I don’t recommend freezing this recipe, as I think the texture of the fruit would suffer.
- TO STORE: Transfer the baked pears to an airtight container and refrigerate for 2 to 3 days. I don’t recommend freezing this recipe, as I think the texture of the fruit would suffer.
- TO REHEAT: Warm the pears in a 350ºF oven until the sauce melts and the pears are heated through, or warm them up in the microwave.
Nutrition Information
Serving
1(of 8)
Calories
123kcal
(6%)
Carbohydrates
21g
(7%)
Protein
0.4g
(1%)
Fat
4g
(6%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
11mg
(4%)
Potassium
100mg
(3%)
Fiber
3g
(12%)
Sugar
16g
(32%)
Vitamin A
157IU
(3%)
Vitamin C
4mg
(4%)
Calcium
15mg
(2%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 123
% Daily Value*
| Serving | 1(of 8) | |
| Calories | 123kcal | 6% |
| Carbohydrates | 21g | 7% |
| Protein | 0.4g | 1% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 11mg | 4% |
| Potassium | 100mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 16g | 32% |
| Vitamin A | 157IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 15mg | 2% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.