Few things are more enticing than the smell of cinnamon wafting from the oven on a cool evening in the fall. Something about it just feels cozy and inviting. These baked pears fill my whole house with the aromatic fragrance of cinnamon, nutmeg, and clove. It’s how I bring my teen and tween from opposite sides of the house to the warmth of my kitchen. For this baked pears recipe, I only use a 1/4 cup of brown sugar for 6 pears and it’s plenty sweet. The natural juices from the pears do the rest and a drizzle of honey at the end adds a finishing touch. I rest each baked pear half on a bit of ricotta and sprinkle the top with candied almonds.The end result is a dessert (or breakfast) that tastes like the essence of fall in every bite and will keep you feeling cozy all winter long. It’s easy to make, and so pretty when served up. Enjoy it during the week, for a special holiday dessert or the final plate to Saturday dinner with friends.
Ingredients for this Baked Pear Recipe
Almost every ingredient in this recipe is probably already in your pantry or spice drawer. When you first sprinkle the sugar and spices on the bottom of your 9 x 13 baking dish it might look sparse, but trust me it’s enough. The pears will release juices and create the right amount of sauce to drizzle over the pears when finished baking.
Bosc pears: These elegant and juicy pears have a sweet, aromatic flavor. Bosc pears bring a touch of elegance to this dessert but a Bartlett pear will work well too. Just make sure your pears aren’t so ripe that they feel soft. You want them to be a little firm for this recipe. Brown sugar: The caramel-like sweetness of brown sugar adds a rich and cozy fall vibes to this recipe. A little is all you need to illuminate the natural sugars in the pears. Ground cinnamon: A pinch of this warming spice adds a touch of sweetness and depth to these baked pears. Plus, it makes your house smell amazing while the pears bake. Ground cardamom: Cardamom offers a blend of herbal and citrusy notes, and it’s the perfect complement to cinnamon. Ground cloves: The earthy and warm flavor of ground cloves is one of my all-time favorite spices. It gives these pears a little complexity but still leaves space for the cinnamon and cardamom to shine. Ground nutmeg: Rounding out my warming spice combo is nutmeg. It has a nutty sweetness I love. Lemon Juice: I only use the juice from half a lemon. You just need a little bit to add brightness and acidity to the pears making all components of the dish shine. Almond extract: I know vanilla extract is the darling of the baking world, but Almond extract is less expensive and the sweet and nutty flavor goes beautifully with the pears. Honey: I use a little bit of honey to candy the slivered almonds, and to drizzle over the finished dish. This recipe isn’t overly sweet, especially if you use ricotta, so the honey is essential to balance the other ingredients. Olive oil: To make the candied nuts, I just toast them in a little olive oil. I like to use our Italian Nocellara Oil when it comes to baking recipes, but really any will work here. Kosher salt: Because the pears are sweet, the toasted nuts are actually salty. Even with the honey. You can reduce the amount of salt if you’d like, but I like the crunchy salty sweet combo. Slivered Almonds: Once combined with a little oil, honey, and salt, these sweet and savory candied nuts create texture to this dish. Whole milk ricotta cheese: With its mild and slightly tangy flavor, ricotta cheese adds a luxurious and creamy element to savory dishes like lemon chicken pasta, creamed spinach or gnocchi and sweet desserts as well. If you don’t have ricotta, use frozen yogurt, vanilla ice cream or loosely whipped cream.
How to Make Baked Pears
Baked pears are easy to make and so elegant to serve. The candied nuts are an optional element. However, I do think they elevate this recipe from weeknight to holiday table or dinner party-worthy dessert.
Heat the oven: Preheat your oven to 350°F. Prepare the pears: Slice the pears in half. Use a spoon to scoop out the tough core and seeds in the center. Prepare the sauce: In a 9×13 baking dish add brown sugar, cinnamon, cardamom, cloves, nutmeg, juice from half a lemon, and 1 teaspoon almond extract. Stir to combine. Spread it on the bottom off the baking dish. You should have a thin layer on the bottom of the dish. Bake the pears: Place the pears cut side down into the brown sugar mixture. Cover with aluminum foil and bake for 30 minutes, or until a knife inserted into the pear meets little resistance. Make the candied nuts: This is a totally optional step, but I love the crunchy texture the almonds provide in the final dish. While the pears bake, place a small skillet over medium heat and add the honey, olive oil, and salt. Swirl the pan around a couple of times then add the almonds. Use a rubber spatula to stir the almonds around and coat them. Let them cook for 6 to 8 minutes, stirring occasionally, until they are fragrant, and a deep, golden brown. Keep an eye on them as they can go from toasted to burnt in an instant. Transfer to a parchment-lined plate and let cool. To serve: Spread a little ricotta on a plate or shallow bowl. Place one or two pear halves cut side up on top of the ricotta. Spoon some sauce from the baking dish over the pears, top with toasted almonds. Drizzle with honey.
The Best Pears for Baking
Bosc Pears: These are always my first choice. Bosc pears are known for their sweet and slightly spicy flavor, with a hint of vanilla. They hold their shape well when baked, making them ideal for pies, tarts, and galettes or simple baked pears like in this recipe. They have a tender yet firm texture that softens beautifully without turning mushy and their elongated neck always makes them an elegant choice. Bartlett Pears: Bartlett pears are incredibly juicy, sweet and become tender and custard-like when baked or poached. If you can’t find Bosc pears then bartlett pears are my second choice in this baked pears recipe. Comice Pears: Comice pears are typically smaller than Bartlett and Bosc pears, but they have a sweet taste and buttery texture with hints of honey and vanilla. They bring a luxurious and rich flavor to any baked pear recipe. If you can find them at the store, go ahead and use them, but they tend to come at a higher price point than other pears. Anjou Pears: Anjou pears have a mellow and subtly sweet flavor with hints of citrus and spice. They retain their shape and moisture during baking, however the skin is kind of thick. For this recipe, they will work but they aren’t my favorite choice.
Ways to Make This Recipe Your Own
I truly believe that a kitchen should be a playful space. This was my creation, but there are many ways to adjust and adapt this recipe to suit your own tastes. Here are just a few ideas to get you started:
If you’re short on time, skip the candied nuts. I love all of the textures happening in this recipe with the delicate pears, creamy ricotta and the crunchy nuts, but this recipe tastes great even without them. Make the nuts sweeter. I use these as a salty balance to the sweet fruit, but you can reduce the salt in the nuts to keep them on the sweeter side. Keep the nuts but swap them out. Pecans, walnuts, or hazelnuts would work just as well as almonds. The pecans would give you something sweeter and the walnuts and hazelnuts would add an earthiness. To make this vegan use maple syrup instead of honey. Swap the ricotta for a sweetened plant-based yogurt or vegan cheese. Swap the pears for apples, or make this Baked Apple recipe. Ricotta adds protein to this recipe, but you can use ice cream, whipped cream, sweetened greek yogurt, or frozen yogurt instead for something sweeter.
What to Serve with Baked Pears
When I developed this recipe I had dessert in mind, but I had leftovers the next day for breakfast and I have zero regrets about that decision. Whether enjoying baked pears in the morning or to round out a lovely meal of Pan-Seared Pork Chops and Green Beans I think a hot cup of steaming coffee or freshly brewed tea is in order. Browse all Mediterranean recipes. Visit Our Shop
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