Cinnamon Maple Baked Pears - These cinnamon maple baked pears turn tender and jammy with softly caramelized edges and a warm, cozy spiced aroma. The flavor balance is sweet and fragrant, with maple richness and cinnamon warmth, plus a clean brightness from lemon that keeps it from tasting heavy. The texture is spoon-soft while still holding its shape, making it satisfying and elegant in a simple way. It’s an easy dessert that feels special, works for meal prep, and pairs beautifully with yogurt or ice cream.

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Cinnamon Maple Baked Pears - Baked pears taste best when they are tender but not falling apart, and that comes down to ripeness and gentle heat. This recipe works because it uses firm-ripe pears and bakes them in a shallow bath of maple, butter, and citrus so they baste as they cook. After testing, I found that covering the pan for the first part of baking traps steam, which helps the pears soften evenly, then uncovering at the end allows the maple juices to reduce and caramelize for a glossy finish. Cinnamon and vanilla add warmth, while lemon juice balances sweetness and keeps the fruit tasting bright. This shows how basic ingredients create something special: pears become dessert-worthy when you manage steam, reduce the sauce, and stop at the right tenderness cue. The method is straightforward but delivers professional results, and it aligns with my focus on technique over complexity—choose the right pears, bake covered then uncovered, and spoon reduced pan juices over the top to guarantee a velvety, satisfying result every time.

Dietary Notes

✓ Simple Fruit Dessert
✓ Warm Spiced Aroma
✓ Make-Ahead Friendly
✓ Naturally Elegant

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Why You'll Love This

Tender, Jammy Texture: Covered baking steams pears evenly without collapse.
Balanced Sweetness: Maple richness is lifted by lemon so it tastes clean, not heavy.
Easy Dessert Method: Minimal prep with a sauce that reduces into a glossy finish.
Flexible Serving Options: Great with yogurt, ice cream, or nuts for crunch.

Cinnamon Maple Baked Pears

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 10min

❄️ Cool Time: 10

🔥 Cook Time: 30min

🥨 Yield: 4

🍞 Method: Baking

🌾 Diet: Vegetarian

★ ★ ★ ★ ★

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restaurant Ingredients

4 pears, firm-ripe, halved and cored
1/3 cup (80 ml) pure maple syrup
2 tbsp unsalted butter, melted
1 tbsp lemon juice
1 1/2 tsp ground cinnamon
1 tsp vanilla extract
pinch fine salt
1/4 cup (60 ml) water
2 tbsp walnuts, toasted and chopped (optional)

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✏️

pears, firm-ripe, halved and cored Use firm-ripe pears so they soften into a tender, jammy texture without collapsing; overripe pears can turn mushy and watery.
pure maple syrup Maple syrup reduces into a glossy sauce; uncovering near the end helps it caramelize and build rich flavor without burning.
unsalted butter, melted Butter adds richness and supports caramelization; it helps the sauce cling and gives the pears a more velvety mouthfeel.
lemon juice Lemon balances sweetness and keeps the fruit tasting bright; it prevents the maple-cinnamon flavor from feeling heavy.
ground cinnamon Cinnamon brings warm spice; whisking it into the sauce distributes flavor evenly so it perfumes the pears without gritty pockets.
vanilla extract Vanilla adds fragrant sweetness that makes the dessert feel more elegant; add it to the sauce so it infuses evenly during baking.
fine salt A pinch of salt sharpens maple and fruit flavor; it builds contrast and keeps the dessert tasting clean and balanced.
water A small splash creates steam under the foil so pears soften evenly; it also prevents the sauce from reducing too fast early on.
walnuts, toasted and chopped (optional) Toasted walnuts add crunchy contrast; toast briefly for deeper aroma and sprinkle right before serving so they stay crisp.

list_alt Instructions

1

Step 1: Preheat oven to 375°F (190°C) and place pear halves cut-side up in a baking dish - positioning helps pears baste in sauce as they bake.
2

Step 2: Whisk maple syrup, melted butter, lemon juice, cinnamon, vanilla, salt, and water - emulsifying creates a sauce that coats evenly.
3

Step 3: Spoon sauce over pears and cover dish with foil - covering traps steam so pears soften evenly and stay tender.
4

Step 4: Bake 20 minutes, then uncover and baste pears - basting builds flavor and helps the surface caramelize.
5

Step 5: Bake 8–12 minutes more until a knife slides in with slight resistance - stopping at the cue keeps pears tender but not collapsing.
6

Step 6: Rest 10 minutes and spoon reduced pan juices over pears - resting lets sauce thicken into a glossy finish.
7

Step 7: Top with toasted walnuts if using and serve - crunch adds texture contrast against velvety fruit.

Nutrition Facts

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Calories 240

Protein 1g

Carbs 41g

Fiber 6g

Sugar 32g

Fat 8g

Sodium 45mg

Potassium N/A

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Serving Suggestions

Serve the pears warm with the reduced maple pan juices spooned generously over the top. Add a dollop of Greek yogurt or mascarpone for creamy contrast, or pair with vanilla ice cream for a classic hot-cold balance. Finish with toasted nuts like walnuts or pistachios for crunch and a more layered bite. For best texture, serve shortly after baking when pears are tender and the sauce is glossy and fragrant.

How to Store?

Store baked pears in an airtight container in the refrigerator for up to 4 days along with their pan juices. Reheat gently in a 325°F oven or in a covered skillet over low heat until warmed through; gentle heat keeps the pears tender and prevents the sauce from scorching. These pears freeze reasonably well for up to 2 months, though texture softens slightly; thaw overnight and reheat slowly with the juices. For make-ahead, bake pears a day early and rewarm before serving, spooning reheated sauce over the top to restore the glossy finish.

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