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Baked Pears with Honey and Walnuts Recipe
Ash Tyrrell

Baked Pears with Honey and Walnuts Recipe

I stumbled onto this recipe on a lazy Sunday morning when I had a bowl of ripe pears sitting on my counter and didn't want them to go to waste. I cut them in half, scooped out the seeds, and tossed them in the oven with just a handful of pantry staples. Thirty minutes later, my whole kitchen smelled like cinnamon and caramelized fruit.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 large ripe pears – I go for Bosc or Anjou since they hold their shape well when baked
  • 1/4 teaspoon ground cinnamon – warms up the flavor without overpowering the fruit
  • 2 teaspoons honey – use a good quality raw honey for the best natural sweetness
  • 1/4 cup crushed walnuts – adds crunch and a nutty contrast to the soft pear
  • Yogurt or frozen yogurt optional – I like adding a scoop on top for a creamier bite
  • Note: This recipe serves 2 to 4 depending on whether you serve a half or whole pear per person.

Method
 

  1. I always start by preheating my oven to 350°F so it's fully heated by the time my pears are ready. While it warms up, I line a baking sheet with parchment paper. This little step saves me from scrubbing sticky honey residue later.
  2. Next, I slice each pear in half lengthwise. I like to trim a thin sliver off the rounded back of each half so they sit flat and upright on the tray. Then I use a small spoon to scoop out the seeds and core.
  3. Once my pears are prepped, I sprinkle a little cinnamon over each half. Then I scatter the crushed walnuts on top and finish with a light drizzle of honey. This combination caramelizes beautifully in the oven.
  4. I place the tray in the oven and bake for about 30 minutes, until the pears are soft when pierced with a fork. The honey bubbles slightly and the walnuts turn a lovely golden brown.
  5. I let the pears rest for a few minutes after pulling them from the oven since the honey stays hot. Then I serve them warm, sometimes with a dollop of yogurt or a scoop of frozen yogurt on the side.

Notes

  • I always choose pears that are ripe but still firm, since overly soft ones turn mushy in the oven
  • I toast my walnuts in a dry pan for a minute before adding them, and it makes a huge flavor difference
  • I don't skip trimming the bottoms flat, or my pear halves tip over and the honey spills everywhere
  • I sometimes add a pinch of nutmeg along with the cinnamon for extra warmth
  • I check my pears around the 25-minute mark, since oven times can vary a bit