Baked Pears With Walnuts and Maple Syrup – Easy Pear Dessert Recipe

Baked pears deliver quiet satisfaction. There is nothing flashy here, no bold sugar rush or layered complexity. Just warm fruit, gentle sweetness, and a texture that rests between spoonable and sliceable.

This baked pear recipe brings maple syrup and toasted walnuts into the oven with firm Bosc or Anjou pears. It makes a soft, filling dessert with little effort and a dependable outcome.

You will learn how to prepare the fruit, blend the filling, and balance warmth with creaminess in every serving. Whether you are working with ripe fall pears from a box on the counter or sorting through canned pears recipes, this method will show you how to create a satisfying dessert that honors the ingredients.

Why This Baked Pear Dessert Works

This dessert succeeds because it doesn’t compete with the fruit. The maple syrup darkens slightly in the oven and slides into the hollowed centers of the pear halves. Walnuts toast where they sit, offering contrast with a little crunch. A drizzle of vanilla yogurt or cream cools the dish just enough to settle the sweetness.

The balance is quiet but deliberate. These are healthy sweets made from whole ingredients. They also adapt well. If you’re searching for baked pears with cinnamon and honey, a swap works easily here. The format holds.

This is a helpful choice if you’re asking what to do with fresh pears. It sits well with other pear dessert recipes like Poached Pears or Pear Butter. But these baked pears require fewer steps and fewer dishes.

Selecting Pears for Baking

Ripe but firm pears hold their shape better than soft, overripe ones. I’ve used both Bosc and Anjou, and Bosc gives a slightly more structured result. The thinner skin also softens beautifully in the oven without needing to peel.

Kieffer pears can work too, especially if you’re cooking from a home garden. They keep firmness through baking but may need a few extra minutes to soften fully.

If you’re browsing easy recipes using fresh pears or trying to avoid waste, this is a reliable path forward. It’s also more forgiving than a Pear Tart, which needs more timing and handling.

Preparing the Maple-Walnut Mixture

Once the pears are halved and scooped, you’ll mix maple syrup with a spoonful of melted butter or coconut oil. The cinnamon and salt bring grounding. Chopped walnuts soak up the syrup, and by the time they’re in the oven, they roast gently without burning.

If you prefer pecans over walnuts, the flavor deepens slightly. I’ve tried both, and walnuts hold their texture a bit longer after baking. Pecans melt more into the syrup. It’s a soft decision, not a strict rule.

Spiced Pear Bread plays with similar flavors, but this baked pear dessert gives more room to the fruit itself. No crumb structure needed.

Baking Time and Texture Notes

The dish bakes at 375°F for about 25 to 30 minutes. Pears become fork-tender without collapsing. That’s where the balance lands. Overbaking creates a jam-like texture, which works well if serving cold, but I like them warm and intact.

Spoon the syrup from the dish over the pears once or twice during baking. This helps deepen the surface flavor and adds a slight gloss. Let them rest before drizzling.

They share a season with Pear Cream Cheese Crisp, but this dish reads lighter, with fewer ingredients and a cleaner finish.

How to Serve and Store These Baked Pears

Serve them warm with a small spoonful of vanilla Greek yogurt or sweetened cream. The cream cuts the heat and gives a soft contrast to the syrup-soaked walnuts. Add a few extra chopped nuts over the top or a small pinch of cinnamon if you like.

These reheat well. Store them covered in the fridge for up to three days. I rewarm them gently in the oven at 300°F or give them a short spin in the microwave before serving again. The flavor holds, though the syrup may thicken slightly over time.

They can sit beside Pear Crisp Recipes on a holiday table, but they serve just as well on a quiet afternoon with tea. Simple, intact, and soft-spoken.

Save and Share Your Thoughts

Save this recipe to your Pinterest board so it’s ready the next time fresh pears ripen on your counter.

Share in the comments how it turned out for you. If you made a swap or tried a new drizzle, I’d love to hear what you did. This dish welcomes variation.

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