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There’s something about a pear turning soft and golden in the oven that feels like fall walked right into your kitchen.
Baked cinnamon pears are just that: firm pears halved, brushed with a butter-maple-cinnamon mix, and roasted until the edges caramelize and the flesh turns spoon-tender.
I make this when I want something sweet but don’t want to turn on the mixer. Cored pear halves, ten minutes of prep, and the oven does the rest.
The trick is picking a pear that’s ripe but still holds its shape. Bosc or Anjou work best here. Too soft and they turn mushy under the glaze.
Why You’ll Love This Recipe
- Ready in under 45 minutes with 10 minutes of hands-on prep
- Only one dish to wash, no mixer or fancy tools needed
- Naturally sweet, needs just 2 tablespoons of added sugar
- Works as breakfast topping, dessert, or a warm ice cream base
Ingredient Notes
- pears: Pick Bosc or Anjou pears that give slightly at the stem end but aren’t soft. Overripe pears turn mushy once baked.
- butter: Unsalted butter lets you control the salt. Swap in melted coconut oil for a dairy-free version.
- maple syrup: Use real maple syrup, not pancake syrup. It caramelizes differently and tastes less sharp-sweet.
- cinnamon: Ground cinnamon is all you need. Add a pinch of nutmeg or cardamom if you want more warmth.
- lemon juice: A splash keeps the pears from browning and balances the sweetness of the glaze.
- brown sugar: Light or dark both work. Dark brown sugar gives a deeper molasses note.
- oats or pecans: Optional, but a scatter of chopped pecans or oats adds crunch against the soft pear.
Gooey Baked Cinnamon Pears with Maple Butter Glaze
Ingredients
Method
- Heat the oven to 375°F / 190°C. Grease a 9x13 inch / 23x33 cm baking dish with a little butter.
- Halve the 4 pears lengthwise and scoop out the core with a melon baller or small spoon, leaving a shallow well in each half.
- Arrange the pear halves cut side up in the baking dish in a single layer, without crowding.
- In a mixing bowl, whisk together the melted butter, maple syrup, brown sugar, cinnamon, nutmeg, lemon juice, and salt until smooth.
- Brush or spoon the butter-maple mixture generously over the pear halves, letting some pool in the cored centers.
- Scatter the oats or pecans over the pears now if using.
- Bake for 25 to 30 minutes, basting once with the pan juices at the 15-minute mark, until a paring knife slides into the thickest part with almost no resistance.
- Broil for 1 to 2 minutes for deeper caramelization if you like, watching closely since the sugar glaze burns fast.
- Let the pears rest for 5 minutes, then spoon the pan juices over the top. Serve warm with vanilla ice cream.
Notes
- Use a 9x13 inch baking dish so pear halves sit in a single layer.
- Baste pears once at the 15-minute mark for even glaze coverage.
- Extra ripe pears bake faster, start checking at 20 minutes.
- Broiling is optional, watch closely since the sugar glaze burns fast.
Tips for Success
- Choose pears that are ripe but firm, they should give slightly at the stem but hold their shape when sliced.
- Core the pears with a melon baller or small spoon so the well holds the butter-maple mixture.
- Baste the pears with pan juices halfway through baking so the glaze doesn’t just sit at the bottom.
- Check doneness with a paring knife at 25 minutes, the blade should slide in with almost no resistance.
- Broil for the last 1-2 minutes only if you want deeper caramelization, and watch closely since sugar burns fast.
Variations
- Swap maple syrup for honey and add a splash of bourbon before baking for a boozy version.
- Stuff the cored center with a spoonful of granola and chopped walnuts before baking for crunch.
- Use firm apples instead of pears and add 5 extra minutes of bake time since apples hold firmer.
Storage and Reheating
Baked cinnamon pears keep in an airtight container in the fridge for 3-4 days. The texture softens slightly as they sit, but the flavor holds.
Reheat gently in the microwave for 30-45 seconds, or in a 350°F / 175°C oven for 8-10 minutes covered with foil, until warmed through. Spoon the pan juices back over before serving.
Freezing isn’t a good idea here, the pears turn watery and grainy once thawed. Make the butter-maple glaze ahead and store it in the fridge for up to a week instead, then bake the pears fresh.
Serving Suggestions
Baked cinnamon pears go straight from the oven to the bowl, still warm, with a scoop of vanilla ice cream melting into the pan juices.
For breakfast, spoon them over Greek yogurt or oatmeal with a drizzle of the leftover glaze. They also work alongside roast pork chops or chicken as a sweet side.
A dollop of mascarpone or whipped cream and a few toasted pecans on top, much like these maple cinnamon baked pears with pecans, turns this into a dinner-party dessert.
FAQ
Why are my baked cinnamon pears watery instead of caramelized?
Watery pears usually mean the dish was overcrowded or the pears were extra ripe and released too much juice. Use a 9×13 inch dish so the pears aren’t touching, and broil for the last 1-2 minutes to caramelize the surface. Extra ripe pears also bake faster, so check them at 20 minutes.
Can I use apples instead of pears in this recipe?
Yes, apples work in the same butter-maple-cinnamon glaze here, similar to these honey almond baked apples. Use a firm variety like Honeycrisp or Braeburn, since softer apples turn mushy, and add 5 extra minutes of bake time since apples take slightly longer to soften than pears do.
Can I make baked cinnamon pears ahead of time?
You can prep the butter-maple glaze up to a week ahead and store it in the fridge, but bake the pears fresh since they turn watery if held too long after roasting, unlike make-ahead options such as poached pears with cinnamon syrup. Baked pears keep 3-4 days in the fridge if you do have leftovers.
What goes with baked cinnamon pears besides ice cream?
Greek yogurt, granola, or a spoonful of mascarpone all work well against the warm, soft pear, adding crunch or tang. They’re also good alongside roast pork or chicken, where the maple-cinnamon glaze plays against savory pan drippings for a sweet-savory plate.
Are baked cinnamon pears gluten free?
Yes, baked cinnamon pears are naturally gluten free since the ingredients are just pears, butter, maple syrup, brown sugar, and cinnamon. Double check your maple syrup label if you’re strict about cross-contamination, but pure maple syrup is gluten free by nature and safe for most diets.
How do I know when the pears are done baking?
The pears are done when a paring knife slides into the thickest part with almost no resistance, usually around 25 to 30 minutes at 375°F / 190°C. The pan juices should be bubbling and slightly thickened at the edges of the dish by then.
More from the kitchen
- Maple Cinnamon Baked Pears with Pecans recipe
- Poached Pears with Cinnamon Syrup: Soft and Spiced recipe
