Brown Sugar & Cinnamon Baked Pears
I’ve been making more simple desserts at home recently, mostly because I’m not the best baker, tbh. I love recipes that don’t require a long list of ingredients or an entire afternoon in the kitchen.
Don’t get me wrong, I love a good homemade cake or a batch of cookies, but sometimes I just want a little something sweet after dinner without making a whole production out of it.
These brown sugar and cinnamon baked pears are perfect for that.
The pears get soft and tender in the oven, the butter and brown sugar create this warm, caramel-like sauce, and the cinnamon makes everything taste so cozy.
Add a scoop of vanilla bean ice cream and some toasted pecans, and suddenly you’ve got a dessert that feels a little fancy without actually doing much.
Honestly, warm fruit with vanilla ice cream will always have a place in my heart.
Ingredients
- 4 ripe but firm Bosc or Anjou pears
- 3 tablespoons unsalted butter melted
- Additional butter or cooking spray for greasing the baking dish
- ¼ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1 tablespoon freshly squeezed lemon juice
- ¼ teaspoon ground ginger
- Pinch of salt
- ¼ cup chopped pecans
- Vanilla bean ice cream for serving
- Maple syrup optional, for drizzling
Instructions
- Preheat the oven.
- Preheat your oven to 375°F (190°C).
- Lightly grease a medium baking dish with a little butter or cooking spray.
- Prepare the pears.
- Wash the pears and slice them in half lengthwise.
- Using a small spoon or melon baller, carefully scoop out the cores and seeds, creating a little hollow in the center of each pear half.
- Leave the skins on to help the pears hold their shape while baking.
- Arrange the pears cut-side up in the prepared baking dish.
- Make the brown sugar butter.
- In a small bowl, combine the melted butter, brown sugar, cinnamon, vanilla extract, lemon juice, ground ginger, and a pinch of salt.
- Stir until everything is well combined.
- Coat the pears.
- Spoon the brown sugar mixture evenly over the pear halves, making sure some of it settles into the centers.
- Don’t worry if a little of the mixture collects at the bottom of the baking dish. It’ll turn into a delicious buttery sauce as the pears bake.
- Bake until tender.
- Place the baking dish in the oven and bake uncovered for 25–30 minutes.
- About halfway through, spoon some of the warm brown sugar sauce from the bottom of the dish over the pears.
- The pears are ready when they’re tender enough to pierce easily with a fork.
- If your pears are especially firm, they may need another 5–10 minutes.
- Toast the pecans.
- While the pears are baking, add the chopped pecans to a small dry skillet over medium-low heat.
- Toast for 3–5 minutes, stirring frequently, until fragrant and lightly golden.
- Remove from the heat and set aside.
- Serve warm.
- Place two pear halves on each dessert plate.
- Spoon some of the warm brown sugar sauce over the pears, then add a scoop of vanilla bean ice cream.
- Finish with toasted pecans and an optional drizzle of maple syrup.
- Serve while the pears are still warm and the ice cream is just beginning to melt.
Notes
A Few Little Kitchen Notes
Choose the right pears. Bosc and Anjou pears work beautifully for baking because they hold their shape. Look for pears that are ripe but still slightly firm. Leave the skins on. They help keep the pears intact and soften as they bake. Don’t skip the lemon juice. It adds just enough brightness to balance the sweetness of the brown sugar. Make it your own. A pinch of nutmeg, a little cardamom, or a drizzle of honey would also be lovely. Serve them warm. The contrast between the warm pears and cold vanilla ice cream is honestly the best part. Save the leftovers. Store leftover baked pears in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Choose the right pears. Bosc and Anjou pears work beautifully for baking because they hold their shape. Look for pears that are ripe but still slightly firm. Leave the skins on. They help keep the pears intact and soften as they bake. Don’t skip the lemon juice. It adds just enough brightness to balance the sweetness of the brown sugar. Make it your own. A pinch of nutmeg, a little cardamom, or a drizzle of honey would also be lovely. Serve them warm. The contrast between the warm pears and cold vanilla ice cream is honestly the best part. Save the leftovers. Store leftover baked pears in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Tried this recipe?Let us know how it was!