Baked pears make an elegant dessert that's easy enough to make for family dinners. This delicious recipe has no added sugar, and you're not going to miss it! Serve them on their own or with a dollop of whipped cream. You can even make them ahead of time!
I'm always amazed by how cooking transforms apples and pears from fruit into sumptuous desserts. Another wonderful thing about baked fruit (like this apple crisp) is the amazing aroma that fills your kitchen when you bake them. The cinnamony fragrance of these desserts is just as good as their flavor. It's no wonder I make this recipe almost weekly! It's a pleasure to make and a pleasure to eat.
Ingredients
You'll only need four simple ingredients to make this dessert. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Fresh pears: See the discussion below on the best varieties to use in this recipe.
- Melted unsalted butter: I love using creamy European butter, but any butter will be great. Just make sure it's unsalted.
- Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.
- Cinnamon: Make sure it's fresh! A stale spice can easily ruin a dish.
Variations
- Red pears work in this recipe as long as they are slightly underripe.
- You can replace the butter with ghee. It adds a nice nutty flavor.
- A squeeze of fresh lemon juice adds a touch of acidity and brightness.
- Sometimes, I sprinkle the pears with chopped raw nuts (such as pecans) before placing them in the oven.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
You start by peeling the pears, then halve and core them. I core them with a small paring knife.
Combine melted butter, vanilla, and cinnamon, and coat the pears with the mixture.
Bake the pears for 30 minutes per side at 350°F, basting them with the pan juices every 15 minutes. Serve them warm with whipped cream.
Expert Tip
While I generally recommend peeling the pears, it's fine to make this recipe with unpeeled pears if you wish.
You'll simply need to serve them with a knife and a fork since the peel won't soften as much as the flesh.
Recipe FAQs
Bosc and Anjou pears are best at holding their shape and texture when cooked, although Bartletts should work, too, if that's all you can get.
On the other hand, Comice pears are too tender and juicy and might fall apart when cooked.
Regardless of the variety of pears you use, it's best to use slightly underripe ones. You definitely shouldn't use overripe ones.
I know that most similar recipes add brown sugar or honey. But personally, I find those unnecessary.
To my palate, even underripe pears are sweet enough, especially when cooked, and there's really no need for added sugar.
However, I like my desserts rich rather than sweet (I find that 90% cacao chocolate is perfectly sweet, for example). If you like your desserts very sweet, then you might want to go ahead and add a tablespoon of honey to the melted butter mixture.
Yes. You can bake the pears ahead of time and chill them in the fridge. You can then serve them cold, or gently reheat them in the microwave prior to serving them.
Serving Suggestions
I like to serve baked pears with a dollop of homemade whipped cream. The richness of the heavy cream combines with the sweetness of the pears to create an exquisite experience.
They're also very good with homemade frozen yogurt, vanilla ice cream, or simply on their own.
Storing Leftovers
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them gently in the microwave at 50% power. They're also good when served cold or at room temperature.
More Fruit Recipes
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Recipe Card
Baked Pears (No Added Sugar)
Video
Ingredients
- 4 large pears - 2 pounds total weight, firm; don’t use ripe pears
- 2 tablespoons unsalted butter - melted, plus 1 teaspoon for the pan
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F. Lightly butter the bottom of a 9 X 13 baking dish (or a smaller dish if scaling the recipe down).
- Peel the pears, halve, and core them. You can core them with a melon baller, a metal measuring spoon, or - as I usually do - a paring knife. I like to leave the stems on as they make for a pretty presentation, but you can cut them off if you wish. You can also shave a thin slice off the bottom of each pear half, enabling them to stay upright in the baking dish.
- In a small bowl, whisk together the butter, vanilla, and cinnamon. Brush the pears with the mixture on both sides.
- Arrange the pears in the prepared baking dish, cut side down. Bake them for 30 minutes, flip, and continue baking until fork-tender, for about 30 more minutes. Baste them every 15 minutes with the pan juices.
- Brush the pears one last time with the pan juices. Serve warm.
Notes
- While I generally recommend peeling the pears, it's fine to make this recipe with unpeeled pears if you wish. You'll simply need to serve them with a knife and a fork since the peel won't soften as much as the flesh.
- Bosc and Anjou pears are best at holding their shape and texture when cooked, although Bartletts should work, too, if that's all you can get. On the other hand, Comice pears are too tender and juicy and might fall apart when cooked. Regardless of the variety of pears you use, it's best to use slightly underripe ones. You definitely shouldn't use overripe ones.
- You can bake the pears ahead of time and chill them in the fridge (they can be kept in an airtight container for up to four days). You can then serve them cold, or gently reheat them in the microwave before serving them.
- This recipe scales easily. As you can see in the photos and videos, I often make just one pear, and my husband and I share it.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Lesley says
delicious naturally sweet and just as good with ice cream, honey, cream or custard
Vered DeLeeuw says
I'm glad you enjoyed this recipe, Lesley! Thanks for the review.
Maureen T Kuehner says
Delicious! Do you have any Whole30 desserts?
Vered DeLeeuw says
Hi Maureen,
Most of my recipes don't include white sugar, grains, or legumes. However, many contain dairy. Here's my recipe index if you'd like to explore.
Cynthia Caton says
Hiya - what do you mean about baking 'about 30 minutes per side'. Does this mean we are flipping the pears over and baking for a total of 60 minutes?
Vered DeLeeuw says
Hi Cynthia,
Thank you for this question - I edited the recipe card to clarify. Yes, this is exactly what it means.
Tess says
This looks like a great recipe. I'm guessing they wouldn't be too great reheated?
Vered DeLeeuw says
Hi Tess,
They actually reheat well, if you do it gently. I reheat them covered in the microwave.
kmp says
I am just making now, smell wonderful , but there are no juices for the pears, so I flipped them. Looking forward to trying tonight. Making ahead then having later, very easy to prepare. My pears were quite large, so maybe that is why no juice, but serving with ice cream.
Vered DeLeeuw says
Hi! How much juice the pears will release depends on the water content of the pears. No worries, though! You did well to flip them midway through baking. They should still be delicious. Thank you for sharing your experience with us! I appreciate it.