Baked Pears With Cinnamon And Honey Recipe

I’m sharing my Baked Pears With Cinnamon And Honey recipe that coats pears in cinnamon and honey for a healthy snack or a dessert served with vanilla ice cream.

I did not expect much the first time I tried sliced Bosc pears with honey, but the flavors shocked me. The fruit goes sweeter in a surprising way and that little honey note makes me want to test tweaks.

This is not a fussy dessert you save for guests, its simple enough to pop into weeknight plans yet feels special. I kept seeing Baked Pears With Cinnamon And Honey linked under Pear Recipes Easy and finally had to try it.

It made me rethink fruit desserts, and honestly I cant wait to see how you make it yours.

Ingredients

• Pears: Juicy, rich in fibre and vitamin C, its natural sweetness keeps things light.
• Honey: Pure sugar, adds floral sweetness and antioxidants, use sparingly though.
• Cinnamon: Warm spice, low calories, antioxidants, lifts flavor and can slow sugar spikes.
• Butter: Adds silky richness, mostly saturated fat, boosts mouthfeel and calorie count.
• Nuts: Walnuts or pecans give crunch, protein, healthy fats and a toasty note.
• Lemon juice: Brightens flavor, adds acidity and vitamin C, cuts sweetness a bit.
• Yogurt or ice cream: Yogurt adds protein and tang, ice cream gives creamy indulgence.

Ingredient Quantities

• 4 ripe pears (Bosc or Bartlett) halved and cored
• 2 tbsp honey plus extra for drizzling
• 1 tsp ground cinnamon
• 2 tbsp unsalted butter melted
• 1 tbsp fresh lemon juice optional
• 2 tbsp chopped walnuts or pecans optional
• 1/2 tsp vanilla extract optional
• Pinch of salt
• Vanilla ice cream or plain yogurt for serving optional

How to Make this

1. Preheat oven to 375°F (190°C). Line a baking dish with parchment or lightly butter it, this makes cleanup easier.

2. Halve pears lengthwise and scoop out the cores with a spoon or melon baller so there’s a little cavity for the filling. Bosc hold up better for baking but Bartlett are great if you like them softer.

3. Stir together 2 tbsp honey, 2 tbsp melted butter, 1 tsp ground cinnamon, 1/2 tsp vanilla extract (if using), 1 tbsp lemon juice (if using) and a pinch of salt. Warm the honey a few seconds in the microwave first if it’s thick, it’ll mix easier.

4. Place pear halves cut side up in the dish and spoon or brush the honey-cinnamon mixture over each one, getting some into the cavities.

5. If using nuts, sprinkle about half the 2 tbsp chopped walnuts or pecans into the cavities now and save the rest for after baking so they stay crunchy.

6. Bake uncovered for about 20 to 30 minutes until pears are tender when pierced with a fork. If they’re very ripe check at 15 minutes. If the tops are browning too fast tent loosely with foil.

7. Five minutes before they finish, sprinkle the remaining nuts on top so they toast but dont burn. For a quick caramelized finish you can broil 1 to 2 minutes, watch it closely.

8. Remove pears, spoon some of the pan juices over them and drizzle extra honey to taste. Let them cool a few minutes so the juices settle.

9. Serve warm with vanilla ice cream or plain yogurt if you like. They’re also lovely plain as a healthy snack.

10. Leftovers keep refrigerated up to 3 days, reheat gently in the oven or microwave.

Equipment Needed

1. Oven set to 375°F (190°C)
2. baking dish lined with parchment paper or lightly buttered
3. sharp knife and cutting board for halving pears
4. small spoon or melon baller to scoop out the cores
5. small mixing bowl and fork or whisk for the honey cinnamon mix
6. measureing spoons and a tablespoon for the honey, butter and lemon
7. pastry brush or a clean spoon to glaze the pears
8. oven mitts and a spatula for taking them out and serving

FAQ

Baked Pears With Cinnamon And Honey Recipe Substitutions and Variations

• Pears (4 ripe): swap for firm apples like Honeycrisp or Fuji, or use peaches/nectarines in summer. Apples hold up and bake about the same time, peaches soften faster so check earlier.
• Honey (2 tbsp): use maple syrup or agave 1:1, or replace with 1-2 tbsp brown sugar stirred into the melted butter. Maple gives a deeper, woodsy sweetness.
• Unsalted butter (2 tbsp): coconut oil, ghee, or a mild olive oil work fine. Coconut adds a hint of sweetness, olive oil keeps it dairy free but pick a mild one so it doesn’t overpower the pears.
• Chopped walnuts or pecans (2 tbsp): toasted almonds, pistachios, or even crunchy granola. Toasting the swap for a minute really wakes up the flavor.

Pro Tips

1. Pick pears that are slightly firm but give a little when you press them, not rock hard and not mushy. Bosc usually hold their shape better but Bartlett are sweeter and will get softer so check them sooner while baking.

2. Toast the nuts separately in a dry skillet until they smell nutty, then chop them coarsely. Toss half into the cavities before baking and save the rest to sprinkle on at the end so you get crunchy texture and fresh flavor.

3. For deeper caramel flavor sear the cut side in a hot skillet with a bit of butter for one or two minutes before putting them in the oven, or finish under the broiler for one or two minutes at the end. Watch it closely cause the sugars go from perfect to burned really fast.

4. Reduce the pan juices briefly on the stove to make a quick glaze, or add a splash of bourbon, brandy, or lemon juice to brighten it up, then spoon over the pears right before serving. Store any extra sauce separately so the pears dont get soggy when you reheat them.