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Maple cinnamon baked pear halves in a baking dish topped with toasted pecans and glossy caramelized glaze

Maple Cinnamon Baked Pears with Pecans

Halved pears baked with maple syrup, cinnamon, and butter until tender and caramelized, topped with toasted pecans.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 4 ripe pears (Bosc or Anjou) medium; halved and cored
  • 45 g unsalted butter melted
  • 60 ml maple syrup
  • 1 tsp ground cinnamon
  • 1 tbsp lemon juice fresh
  • 1 pinch pinch of salt
  • 60 g pecans roughly chopped
  • 1/2 tsp vanilla extract optional

Method
 

  1. Heat the oven to 190 C / 375 F.
  2. Halve and core the pears using a melon baller or small spoon, and arrange cut side up in a baking dish.
  3. Whisk together melted butter, maple syrup, cinnamon, lemon juice, vanilla, and salt in a small bowl.
  4. Pour the maple mixture evenly over the pear halves, making sure some pools in each cavity.
  5. Bake for 15 minutes, then remove and baste the pears with the pan juices using a spoon or brush.
  6. Return to the oven and bake another 10 to 15 minutes, until a fork slides into the thickest part with no resistance and the edges look caramelized.
  7. While the pears finish baking, toast the pecans in a dry skillet over medium heat for 2 to 3 minutes, until fragrant.
  8. Remove pears from the oven, scatter toasted pecans over the top, and spoon extra pan juices over each half before serving.

Notes

  • Use a baking dish just large enough to hold the pears snugly so the glaze doesn't spread thin.
  • Baste with pan juices at the 15-minute mark for even caramelization.
  • Toast pecans separately and add after baking so they don't turn soggy.
  • Test doneness with a fork, not a knife, near the thickest part of the pear.