This post may contain affiliate links for which I earn a small commission at no extra cost to you. For more info please check out my Disclosure Policy. Appreciate your support!
These Baked Pears are halved, brushed with maple syrup, orange juice, coconut sugar, cinnamon, ginger and nutmeg, then baked until soft and sticky. They take 40 minutes, serve 6 and are a cosy winter dessert with ice cream, or breakfast over yoghurt or porridge. Try them with my Cashew Cream.
Baked Pears at a Glance
James's tipBake the pears cut side down first, then turn them over and baste with the juices. They soak up the spiced syrup and turn sticky on top.
Key ingredients
- Pears
- Maple syrup
- Orange
- Cinnamon
Why you'll love it
- 5 minutes hands on, the oven does the rest
- Warm spices that taste like Christmas
- About 135 kcal a pear half
Quick summary
Pear halves are brushed with coconut sugar, maple syrup, orange juice, melted coconut oil, cinnamon, ginger and nutmeg, baked cut side down for 25 minutes, then turned, basted and baked for 10 more. Serves 6 at about 135 kcal a half.
Table of Contents
Save this recipe!
I'll email you a shopping list plus helpful tips to make the best version of this recipe
Why this recipe works
I get a sweet tooth like anyone else, and these baked pears are one of my favourite ways to sort it, especially in autumn and winter when pears are at their best.
Made with warm spices, maple syrup, coconut sugar and orange juice, they are bursting with comforting flavours, a bit like apple pie without the pastry. If you love that, my Puff Pastry Apple Tart uses the same cinnamon spiced flavours.
Serve them warm with coconut whipped cream or a scoop of dairy free ice cream for dessert. For breakfast, spoon them over yoghurt, porridge or my Baked Oats.
I added these to my 33 Vegan Desserts and 35 Gluten Free Desserts roundups.
Ingredients to make baked pears
- Pears: Three large, ripe but still firm pears (Conference work well). Got spare? Make my Pear Crumble.
- Coconut Sugar: Gives a caramel flavour. Brown sugar works too. I also use it in my Gluten Free Carrot Cake.
- Maple Syrup: Use pure maple syrup, not pancake syrup, for the best flavour.
- Orange: Freshly squeezed juice adds brightness and cuts through the sweetness.
- Coconut Oil: Melted, it helps the pears brown and turn sticky as they bake.
- Spices: Ground cinnamon, ginger and nutmeg for that warm, Christmassy flavour.
See recipe card for full information on ingredients and quantities
Substitutions
- Sugar: Brown sugar or date sugar both work.
- Apples: Not a fan of pears? Firm apples such as Granny Smith or Braeburn work too, and may need 5 to 10 minutes longer. Love apples? Try my Apple and Blackberry Crumble.
- Maple Syrup: Agave or date syrup work in the same amount.
Variations
- Sea Salt: A tiny pinch balances the sweetness.
- Crunch: Top with toasted flaked almonds, pistachios, pecans or walnuts, or a spoonful of my Oat Crumble Topping.
- Boozy: Add a splash of brandy, bourbon or orange liqueur to the dish before baking.
- Dried Fruit: Tuck a few raisins, cranberries or currants into the hollows before baking.
How to make baked pears
Step 1: Preheat the oven to 180°C fan (200°C conventional, gas 6). Wash the pears, cut them in half and scoop out the cores with a teaspoon to make a small hollow.
Step 2: Put the pears in a baking dish, cut side up. Top with the coconut sugar, maple syrup, orange juice, melted coconut oil, cinnamon, ginger and nutmeg, and brush it all over the pears.
Step 3: Turn the pears over so they sit cut side down and bake for 25 minutes.
Step 4: Turn the pears cut side up again, spoon over the juices from the dish and bake for 10 more minutes, until soft. Lovely spooned over my Protein Overnight Oats for breakfast.
Leftovers
Baked pears are best warm, but leftovers keep in an airtight container in the fridge for up to 2 days. Eat them cold or reheat once until piping hot. To freeze, cool and freeze in a sealed container for up to 3 months, then defrost in the fridge overnight. Chop leftovers into my Autumn Applesauce Pancakes batter for a treat breakfast.
Recipe FAQs
Firm, just ripe pears hold their shape best. Conference, Comice and Bosc all bake well. Very ripe pears turn soft and saucy, which is still delicious.
No need. The skin holds the halves together and softens in the oven.
About 35 minutes at 180°C fan (200°C conventional, gas 6): 25 minutes cut side down, then 10 minutes cut side up after basting. Smaller or riper pears may need a few minutes less.
Pears are softer than apples, so they turn tender and almost saucy. That is why they are so good with ice cream or cream. Use firmer pears if you want them to hold their shape.
Yes. Cool them, freeze in a sealed container for up to 3 months, then defrost in the fridge overnight and reheat once until piping hot.
Yes, they make an easy Christmas or New Year dessert. Bake them while you eat your main, or serve them next to my Vegan Chocolate Tart for a dessert table.
YOU MIGHT ALSO LIKE…
FREE GUIDE
Get Christmas dinner sorted early
A free plan with make ahead recipes, a countdown and freezer labels
Baked Pears
Ingredients
- 3 large pears
- 3 tbsp coconut sugar, (or brown sugar)
- 2 tbsp maple syrup
- 1 orange
- 1 tbsp coconut oil, melted
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp nutmeg
Instructions
- Preheat the oven to 180°C fan (200°C conventional, gas 6). Slice the pears in half and scoop out the cores with a spoon.
- Put the pears in a baking dish, cut side up, and top with the coconut sugar, maple syrup, juice of the orange, melted coconut oil, cinnamon, ginger and nutmeg. Brush it over to coat the pears evenly.
- Turn the pears over so the cut side faces down and bake for 25 minutes.
- Turn the pears cut side up again, baste with the juices from the dish and bake for 10 more minutes, until soft.
Notes
Nutrition
😍 the smell of these pears cooking so easy to make and the taste was wonderful. I had too much liquid left over so saved it to use for stewed apples tomorrow.
Thank you 🙏
They look delicious
Very easy to make and delicious too
This is absolutely amazingly delicious!!
Thank you Phyllis 🙂
Wonderful recipe….. delicious and easy. Make double! We had it with crème fraiche
Thanks so much 🙂
For those who say they don’t like pears, they have never eaten them like this!
An absolute favourite of mine! A super easy dessert to make – family loved it!