Baked Pear with Walnuts

There are some recipes that just instantly transport you to a place of comfort and warmth, and for my family, this Baked Pear with Walnuts recipe is exactly that. The first time I made these, the aroma alone was enough to draw everyone into the kitchen, eyes wide with anticipation. The gentle scent of baking pears, mingled with warming spices like cinnamon and nutmeg, and the sweet promise of maple syrup, filled our home with an almost magical coziness. When they finally emerged from the oven, golden brown, tender, and bubbling slightly, they were a sight to behold. The true test, of course, was the first bite. The pears were incredibly soft, practically melting in the mouth, while the crunchy, toasted walnuts provided a delightful textural contrast. The natural sweetness of the fruit, enhanced by the maple syrup and spices, was perfectly balanced, not too sugary, just right. My kids, who can sometimes be picky about fruit, devoured theirs and even asked for seconds! It has since become a staple in our autumn and winter dessert rotation, a simple yet elegant treat that feels special every time we make it. It’s also surprisingly easy to prepare, making it perfect for a weeknight indulgence or a sophisticated offering for guests. This recipe isn’t just about a delicious dessert; it’s about creating moments, sharing warmth, and enjoying the simple pleasures of good food made with love.

Ingredients

• 4 medium-sized, firm, ripe Pears (such as Bosc, Anjou, or Bartlett; they should be ripe enough to be flavorful but firm enough to hold their shape during baking)
• 1/4 cup Walnuts, roughly chopped (provides a delightful crunch and nutty flavor; pecans can also be used)
• 2 tablespoons Unsalted Butter, melted (adds richness and helps with browning; can be substituted with coconut oil for a dairy-free option)
• 2 tablespoons Maple Syrup (for natural sweetness and a lovely glaze; honey or brown sugar can be used as alternatives)
• 1 teaspoon Ground Cinnamon (a classic warming spice that pairs beautifully with pears)
• 1/4 teaspoon Ground Nutmeg (adds a subtle, aromatic depth to the spice blend)
• 1/4 teaspoon Ground Ginger (optional, but adds a lovely zing and complexity)
• Pinch of Salt (enhances all the other flavors)
• 1/4 cup Hot Water or Apple Juice (poured into the baking dish to create steam and prevent pears from drying out)
• Optional: 1 tablespoon Lemon Juice (to toss with pears after cutting to prevent browning, if preparing ahead)

Instructions

1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a baking dish that’s large enough to hold the pear halves in a single layer without overcrowding. A 9×13 inch dish or a smaller casserole dish usually works well.
2. Prepare the Pears: Wash the pears thoroughly. Slice each pear in half lengthwise, from stem to base. Using a melon baller or a small spoon, carefully scoop out the core and seeds from each half, creating a small well. If you’re concerned about browning and aren’t baking them immediately, you can toss the pear halves gently with a little lemon juice.
3. Arrange Pears: Place the pear halves, cut side up, in the prepared baking dish.
4. Prepare the Topping: In a small bowl, combine the chopped walnuts, melted butter, maple syrup, ground cinnamon, ground nutmeg, ground ginger (if using), and a pinch of salt. Mix well until the walnuts are evenly coated.
5. Fill the Pears: Spoon the walnut mixture evenly into the cored-out wells of each pear half. If there’s any extra topping, you can sprinkle it around the pears in the dish.
6. Add Liquid to Dish: Carefully pour the hot water or apple juice into the bottom of the baking dish, around the pears. This helps to create steam, keeping the pears moist as they bake and preventing the sugars from burning on the bottom of the dish.
7. Bake: Transfer the baking dish to the preheated oven. Bake for 30-45 minutes, or until the pears are tender when pierced with a fork and the topping is golden brown and fragrant. The exact baking time will depend on the ripeness and variety of your pears. Start checking for tenderness around the 30-minute mark.
8. Baste (Optional but Recommended): About halfway through the baking time, you can baste the pears with the pan juices. Use a spoon to carefully drizzle some of the liquid from the bottom of the dish over the pears. This enhances their flavor and helps create a beautiful glaze.
9. Rest and Serve: Once baked, carefully remove the dish from the oven. Let the baked pears rest for 5-10 minutes before serving. This allows them to cool slightly and the flavors to meld further. Serve warm.

Nutrition Facts

• Servings: 4 (one pear half per serving, assuming 2 whole pears are used for 4 halves; adjust if using all 4 pears for 8 halves)
• Calories per serving (approximate for one pear half): 220-280 calories (This can vary based on pear size and exact ingredient amounts)
  • Fiber: Pears are a good source of dietary fiber, which aids in digestion and can help you feel full and satisfied. One serving provides a significant portion of your daily needs.
  • Healthy Fats: Walnuts contribute heart-healthy monounsaturated and polyunsaturated fats, including omega-3 fatty acids, beneficial for brain health and reducing inflammation.
  • Vitamins & Minerals: This dessert offers Vitamin C (from pears, important for immune function) and minerals like potassium (from pears, helps regulate blood pressure) and manganese (from walnuts and spices, involved in metabolism).
  • Natural Sugars: While containing natural sugars from the pears and maple syrup, it’s a more wholesome alternative to desserts laden with refined sugars.
  • Antioxidants: Pears, walnuts, and spices like cinnamon are rich in antioxidants, which help combat oxidative stress in the body.

Preparation Time

• Total Preparation and Cooking Time: Approximately 45-60 minutes
  • Prep Time: 10-15 minutes (washing, halving, and coring pears; mixing the topping)
  • Cook Time: 30-45 minutes (baking time, depending on pear variety and ripeness)

How to Serve

Baked Pears with Walnuts are wonderfully versatile and can be enjoyed in many delightful ways. Here are some serving suggestions to elevate this simple dessert:

• Simply As Is:
  • Serve them warm, straight from the oven, allowing their natural flavors and aromas to shine. This is often the best way to appreciate their tender texture and spiced nutty topping.
• With a Creamy Accompaniment:
  • Vanilla Ice Cream: A scoop of high-quality vanilla bean ice cream melting over the warm pear is a classic and irresistible combination.
  • Whipped Cream: Freshly whipped cream, perhaps lightly sweetened or infused with a touch of vanilla or maple, adds a luxurious lightness.
  • Greek Yogurt: For a healthier, tangier option, a dollop of plain or vanilla Greek yogurt provides a lovely contrast in temperature and flavor.
  • Mascarpone Cheese: A spoonful of rich, creamy mascarpone cheese adds an Italian flair and decadent texture.
  • Crème Fraîche: Similar to sour cream but richer and less tangy, crème fraîche offers a sophisticated counterpoint.
• With a Drizzle or Sauce:
  • Extra Maple Syrup or Honey: A little extra drizzle just before serving can enhance the sweetness and glaze.
  • Caramel Sauce: A warm, homemade or store-bought caramel sauce takes the indulgence to another level.
  • Chocolate Sauce: A drizzle of dark chocolate sauce can create a delicious mocha-like flavor profile with the nuts and fruit.
• As Part of a Breakfast or Brunch:
  • Serve alongside oatmeal or granola for a special and hearty start to the day.
  • Pair with pancakes or waffles for a decadent brunch treat.
• Garnishes for Extra Flair:
  • Fresh Mint Sprig: Adds a pop of color and a hint of freshness.
  • Extra Dusting of Cinnamon: Enhances the aroma and visual appeal.
  • A Few Whole Toasted Walnuts: For added visual texture.
  • Edible Flowers: For a truly elegant presentation on special occasions.
• Temperature Considerations:
  • Warm: Generally considered the best way to serve, as it highlights the tenderness of the pears and the aroma of the spices.
  • Room Temperature: Still delicious if you’ve made them ahead.
  • Chilled: While not traditional, some might enjoy them chilled, especially during warmer months. The texture will be firmer.

When serving, be sure to spoon some of the delicious pan juices over each pear half for extra flavor and moisture.

Additional Tips

1. Choosing the Right Pears: Opt for pears that are firm to the touch but ripe. Bosc, Anjou, or even Bartlett (if not overly ripe) work well because they hold their shape during baking. If pears are too soft, they might become mushy.
2. Prevent Browning: If you’re preparing the pears ahead of time, toss the cut halves in a little lemon juice mixed with water. This acidity helps prevent the flesh from oxidizing and turning brown.
3. Spice Variations: Feel free to adjust the spices to your liking. Cardamom, allspice, or even a tiny pinch of black pepper can add interesting notes. A star anise added to the baking dish while cooking can infuse a lovely licorice-like aroma.
4. Nut Alternatives: While walnuts are classic, pecans work wonderfully too. For a nut-free version, you could try a mixture of rolled oats, seeds (like sunflower or pumpkin seeds), and a bit more butter/maple syrup to create a crumble-like topping.
5. Sweetener Adjustments: Adjust the amount of maple syrup based on the sweetness of your pears and your personal preference. You can also use honey, agave nectar, or light brown sugar.
6. Make-Ahead Option: You can prepare the pears (halve, core, and fill) a few hours in advance. Cover and refrigerate them. Add the hot water/apple juice to the dish just before baking. You might need to add a few extra minutes to the baking time if they are going into the oven cold.
7. Storing Leftovers: Store any leftover baked pears in an airtight container in the refrigerator for up to 3 days. They can be reheated gently in the oven at a low temperature (around 300°F / 150°C) or in the microwave until warmed through.
8. Scaling the Recipe: This recipe is easily scalable. Simply increase or decrease the ingredients proportionally based on the number of servings you need. Ensure you use an appropriately sized baking dish.

FAQ Section

Q1: What are the best types of pears for baking?
A1: The best pears for baking are those that hold their shape well when cooked and have a good balance of sweetness and firmness. Bosc pears are a top choice due to their dense, spicy-sweet flesh that doesn’t turn mushy. Anjou (both red and green) are also excellent as they are firm and mildly sweet. Bartlett pears can be used if they are on the firmer side of ripe; if too ripe, they can become too soft. Comice pears are delicious eaten fresh but tend to be too delicate for baking.

Q2: Can I make this recipe vegan?
A2: Yes, absolutely! To make this recipe vegan, simply substitute the unsalted butter with a good quality plant-based butter or coconut oil. Ensure your maple syrup is pure and doesn’t have any non-vegan additives (most pure maple syrups are vegan). The rest of the ingredients are typically plant-based.

Q3: Can I use different nuts or make it nut-free?
A3: Yes. Pecans are a fantastic substitute for walnuts and offer a slightly sweeter, more buttery flavor. Almonds (slivered or chopped) could also work. For a nut-free version, you can create a topping using rolled oats, pumpkin seeds, sunflower seeds, a bit of flour (or oat flour), and the same spices, butter (or vegan alternative), and sweetener. The texture will be more like a crumble.

Q4: My pears are still hard after baking for the recommended time. What should I do?
A4: If your pears are still too firm, it’s likely due to their initial ripeness or variety. Simply return them to the oven and continue baking, checking every 5-10 minutes until they reach your desired tenderness. You can cover the dish loosely with foil if the topping starts to get too brown before the pears are cooked through.

Q5: How do I prevent the pears from becoming too mushy?
A5: The key is to start with firm-ripe pears, not overripe ones. Also, avoid overbaking. Start checking for doneness at the lower end of the recommended baking time. They should be tender enough to be easily pierced with a fork but still hold their shape. Pears like Bosc or Anjou are less prone to becoming mushy.

Q6: Can I prepare these baked pears ahead of time for a party?
A6: Yes, you can. You can bake them completely a few hours ahead and then rewarm them gently in a low oven (around 300°F / 150°C) for 10-15 minutes before serving. Alternatively, you can prep the pears (halve, core, fill) and store them covered in the fridge for a few hours, then bake them fresh just before you plan to serve. Add a few extra minutes to the baking time if they are cold from the fridge.

Q7: What’s the purpose of adding water or apple juice to the baking dish?
A7: Adding a small amount of liquid like hot water or apple juice to the bottom of the baking dish serves a few purposes. It creates steam in the oven, which helps to cook the pears gently and keep them moist. It also prevents the sugary topping and any juices from the pears from burning onto the bottom of the dish, making cleanup easier and creating a nice syrupy sauce for basting or serving.

Q8: Can I freeze leftover baked pears?
A8: While technically you can freeze baked pears, their texture might change upon thawing. Pears have high water content, and freezing can make them a bit mushy or watery once defrosted and reheated. If you do choose to freeze them, cool them completely, wrap them individually or store in an airtight freezer-safe container for up to 1-2 months. Thaw in the refrigerator and reheat gently. For best results, it’s recommended to enjoy them fresh or store leftovers in the refrigerator for a few days.

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