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 mere 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 baked fruit desserts is just as good as their flavor, and I strongly associate it with fall and winter. It's no wonder I make this recipe almost weekly! It's a pleasure to make and a pleasure to eat.
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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.
- For a dairy-free version, 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.
Mix together 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 the fridge, in an airtight container, for 3-4 days. Reheat them gently in the microwave at 50% power. They're also good when served cold or at room temperature.
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Recipe Card
Baked Pears (No Added Sugar)
Ingredients
- 4 large pears - 2 lb. 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 until fork-tender, about 30 minutes per side, basting them every 15 minutes with the pan juices.
- Brush the pears one last time with the pan juices and serve warm.
Video
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.Â
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Tess
This looks like a great recipe. I'm guessing they wouldn't be too great reheated?
Vered DeLeeuw
Hi Tess,
They actually reheat well, if you it gently. I reheat them covered in the microwave.
kmp
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
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.