Cinnamon Baked Pears

Cinnamon and brown sugar give baked pears their cozy American dessert character with almost no effort. Halved and roasted until tender, they finish with toasted pecans and a cool scoop of yogurt or ice cream.

Serves 4 · 10 min prep · 30 min cook

Estimate for one serving

• 245 cal
• 2g protein
• 38g carbs
• 11g fat
• 3g fiber

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Ingredients

• 4 medium ripe Bartlett or Anjou pears
• 3 tbsp unsalted butter
• 3 tbsp light brown sugar
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp vanilla extract
• 1 tbsp fresh lemon juice
• 1/3 cup chopped toasted pecans
• for serving Greek yogurt or vanilla ice cream
• 1/4 tsp pinch of flaky sea salt

Instructions

1. 1Preheat the oven to 375°F and lightly butter a small baking dish that can hold the pear halves snugly in a single layer.
2. 2Halve the pears lengthwise and scoop out the cores and any tough bits with a spoon or melon baller, leaving the stems intact if you like for a pretty look.
3. 3Arrange the pear halves cut-side up in the prepared dish and drizzle the lemon juice over them so they stay bright.
4. 4In a small saucepan over medium-low heat, melt the butter with the brown sugar, cinnamon, nutmeg, and vanilla until the mixture is glossy and just bubbling, about 2 minutes.
5. 5Spoon the spiced butter evenly into the hollows and over the cut surfaces of each pear half.
6. 6Bake uncovered until the pears are tender when pierced with a knife and the edges look caramelized and golden, 25 to 35 minutes depending on ripeness.
7. 7Remove the dish from the oven and let the pears rest 5 minutes so the syrup thickens slightly.
8. 8Scatter the toasted pecans and flaky salt over the tops.
9. 9Serve each pear half warm with a spoonful of Greek yogurt or a scoop of vanilla ice cream, spooning extra pan syrup over everything.