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Baked pears with cinnamon and honey, served warm with Greek yogurt and toasted pecans. A simple fall dessert with about 6 g fiber per serving.
These baked pears are the dessert I make when I want something warm after dinner without baking a whole cake.
Pear halves go into the oven with a little butter, cinnamon and honey, and 30 minutes later they come out soft, caramelized at the edges and sitting in their own syrup.
A spoon of cold Greek yogurt and a handful of toasted pecans on top, and that’s it.
It’s fruit for dessert, which means most of the sweetness comes from the pear itself.
One pear gives you about 5 grams of fiber, the yogurt adds protein, and you control exactly how much honey goes in.
Fall pears are at their best right now, and a ripe but firm pear is all this recipe really needs.
Why You’ll Love These Baked Pears
Five minutes of prep, one baking dish, and the oven does the rest.
Baked pears with honey and cinnamon taste like the inside of a pear crisp, without the crumble topping, the extra butter or the extra sugar.
A serving is one whole pear, so this healthy baked pear dessert is filling enough to end a meal and light enough that you won’t feel heavy afterward.
Two pears and a few pantry spices cost far less than any bakery dessert.
Ingredients
- Pears. Use pears that are ripe but still firm. I use Conference pears, the long, speckled green-brown ones. Bosc, Anjou and Bartlett work too; Bosc holds its shape best in the oven.
- Butter. One tablespoon, melted, for all four halves. It helps the edges caramelize.
- Cinnamon and a pinch of salt. The salt is small but it makes the pear taste sweeter.
- Honey or maple syrup. One to two tablespoons for the whole dish. Start with one if your pears are very ripe.
- Greek yogurt. For serving. It adds protein and a cool, tangy contrast to the warm fruit.
- Pecans. Chopped, for crunch. Toast them in a dry pan for 2 to 3 minutes if you have time.
How to Make Baked Pears
- Heat the oven to 375°F (190°C).
- Cut the pears in half lengthwise. Scoop out the core and seeds with a small spoon or melon baller.
- Arrange the pear halves cut-side up in a baking dish.
- Sprinkle the cut sides with cinnamon and a pinch of salt, then place a cube of cold butter in each hollow.
- Drizzle the honey or maple syrup over the pears.
- Pour 2 to 3 tablespoons of water into the bottom of the dish so the juices don’t burn (optional).
- Bake for 25 to 35 minutes, until a fork slides into the thickest part easily and the edges are lightly caramelized.
- Spoon the pan juices over the pears and serve warm with Greek yogurt, chopped pecans and an extra drizzle of honey.
Tips for the Best Baked Pears
Add vanilla for extra flavor. A small splash of vanilla extract with the honey before baking makes them taste even more like dessert.
Pick ripe but firm pears. Press gently near the stem: it should give a little while the body stays firm. Very soft pears turn mushy in the oven; very hard ones take much longer and stay bland.
Scoop the core into a small hollow. It holds the honey and butter while baking and gives the yogurt a place to sit.
Don’t skip the water. A few tablespoons in the dish keep the honey from scorching and turn into a light syrup to spoon over the top.
Check at 25 minutes. Baking time depends on the variety and ripeness. Bosc and Anjou often need the full 35.
Healthy Baked Pears: Fiber, Protein and Less Sugar
Pears are one of the higher-fiber fruits, with about 5 to 6 grams in a medium pear, and most of it is in the skin, so leave it on. Pairing the baked pear with Greek yogurt adds protein from real food, and the pecans add healthy fat and crunch. Together they make a dessert that is filling enough that one serving feels like plenty.
To lower the sugar further, use 1 tablespoon of honey for the whole dish and skip the drizzle at the end. The pears get sweeter as they bake, so you need less than you think.
Variations
- Swap the topping. Mascarpone, whipped ricotta, crème fraîche or a small scoop of vanilla ice cream all work in place of Greek yogurt.
- Swap the nuts. Walnuts or toasted almonds instead of pecans.
- Make them for breakfast. Serve the baked pears over plain yogurt or oatmeal with a sprinkle of granola.
- Use apples. Firm apples bake the same way; give them an extra 5 to 10 minutes.
Make Ahead and Storage
Bake the pears up to 2 days ahead and keep them covered in the fridge with their juices.
Reheat in a 350°F oven for 10 minutes or in the microwave for about 1 minute, then add the yogurt and pecans just before serving.
Baked pears are also good cold, straight from the fridge.
More Pear and Fall Dessert Recipes
If you have more pears, try my Pear Mousse Cheesecake Bars for a make-ahead dessert, or slice them into a Pear and Raspberry Chicken Salad for lunch.
For more fall fruit, the Apple Donuts are baked with almond flour and no oil, and the Apple Muffins With Oats and Pecans use the same pecan and cinnamon pairing.
Savory Baked pears – my husband’s favorite!
Baked Pears With Yogurt, Honey and Pecans
Ingredients
- 2 ripe but firm pears
- 1 tablespoon cold butter, cubed
- 1/2 teaspoon ground cinnamon
- 1 pinch salt
- 1 –2 tablespoons honey or maple syrup
- 2 –3 tablespoons water
- 1/3 cup Greek yogurt, for serving
- 2 –3 tablespoons chopped pecans
- Honey or maple syrup, for serving
Instructions
- Heat the oven to 375°F (190°C).
- Halve the pears lengthwise and scoop out the cores.
- Place cut-side up in a baking dish.
- Sprinkle with cinnamon and salt, then place a butter cube in each hollow.
- Drizzle with honey or maple syrup.
- Pour the water into the bottom of the dish.
- Bake 25–35 minutes, until fork-tender and lightly caramelized.
- Serve warm with Greek yogurt, pecans and a drizzle of honey.
- Notes
Notes
• Replace the Greek yogurt with mascarpone, whipped ricotta, crème fraîche or vanilla ice cream.
• Walnuts can replace the pecans.
• Add a splash of vanilla extract before baking for extra flavor.
• Keeps 2 days in the fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQ
What are the best pears for baking? I use Conference pears, which stay firm and sweet in the oven. Bosc pears also hold their shape well and have a firm, slightly spiced flesh. Anjou and Bartlett work too, as long as they’re ripe but still firm. Avoid very soft pears; they collapse in the oven.
How do you know when baked pears are done? A fork or knife should slide into the thickest part of the pear with no resistance, and the edges should look lightly browned and glossy. Depending on the pear, that’s 25 to 35 minutes at 375°F.
Are baked pears healthy? They’re one of the lighter desserts you can make. A medium pear has about 5 to 6 grams of fiber, and with Greek yogurt on top you get protein too. Most of the sweetness comes from the fruit, and you can cut the honey to 1 tablespoon for the whole dish.
Do you peel pears before baking? No. The skin holds the halves together in the oven and carries most of the fiber. It softens as the pears bake.
Can you make baked pears ahead? Yes. Bake them up to 2 days ahead, refrigerate with the juices, and warm them in the oven or microwave before adding the yogurt and pecans.
