Baked Pears with cinnamon and maple syrup, a delicious Autumn recipe that will go down a treat with the whole family. The pears have no refined sugar added, but they are sweet and delicious, and super easy to make.
Pears seem like such an underrated fruit, although they are absolutely delicious, and easily available pretty much in any shop. Come Autumn, there is an abundance of sweet, juicy pears that are healthy, delicious, and pure pleasure.
On their own, they are amazing. But in desserts - oh goodness! Their natural sweetness makes them ideal for any treat, and they work very well with a number of other fruit and earthy spices.
Like apples, they work a treat with cinnamon, one of my favourite Autumn spices. These oven-baked pears are so good, it's hard to believe that they have absolutely no refined-sugar added, their sweetness occurring naturally, plus the combo maple syrup-cinnamon adds a magic touch.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- pears - ripe pears that are ripe, but not too soft, as they won't hold their shape in the oven
- maple syrup - or honey
- water - it helps poach the pears for a speedy cooking time
- cinnamon - it adds an earthy touch
Step-by-step photos and instructions
- in a ramekin, combine the water, cinnamon and maple syrup, and give it a good stir
- peel the pears off
- line a baking tray with kitchen foil, add the pears, drizzle the cinnamon mixture over, and wrap everything in kitchen foil
- bake in the preheated oven at 200 degrees Celsius (390 degrees) until they are soft, but still holding their shape
Expert tips
Wrapping the pears in kitchen foil reduces the cooking time by quite a lot. The pears l had were ripen already, so they only needed 20 minutes in the oven. But if you have pears that are not too juicy, increase the time by 15-20 minutes.
If you do cook these pears for a baby who is under one year old, do not use honey, as this can cause infant botulism.
If you only cook them for adults, you can also throw some booze in, wine works particularly well with pears and cinnamon. The pears can be served either warm or cold from the fridge, and should be stored in the fridge if not consumed in the same day.
Recipe FAQs
Some pears varieties might have tougher skin, so I prefer peeling it off to ensure a good baking.
I prefer using a vegetable peeler, as it doesn't take too much of the pulp off, and it's perfectly even.
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Baked Pears
Ingredients
- 3 pears
- 2 tablespoon water
- 1 tablespoon maple syrup
- 1 teaspoon ground cinnamon
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Instructions
- Preheat the oven to 200 degrees Celsius (390 Fahrenheit).
- Peal the pears, line an oven-proof dish with kitchen foil, and place the pears onto it.
- Mix the water with the maple syrup and cinnamon, drizzle it over the pears, then cover with foil.
- Bake for 20 minutes until tender, but still holding their shape.
Notes
- Wrapping the pears in kitchen foil reduces the cooking time by quite a lot. The pears l had were ripen already, so they only needed 20 minutes in the oven. But if you have pears that are not too juicy, increase the time by 15-20 minutes.
- If you do cook these pears for a baby who is under one year old, do not use honey, as this can cause infant botulism.
- If you only cook them for adults, you can also throw some booze in, wine works particularly well with pears and cinnamon. The pears can be served either warm or cold from the fridge, and should be stored in the fridge if not consumed in the same day.
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