Here’s a simple, elegant dessert I absolutely love—sweet pears roasted until tender, drizzled with rich maple syrup, and gently caramelized to golden perfection.

Why You’ll Love This Recipe

I love how these roasted pears highlight natural fruit sweetness enhanced by warm maple syrup. The slow roast brings out deep flavor and soft texture without requiring fuss. It feels special enough for dessert yet easy enough for breakfast or brunch. The aroma alone makes it instantly comforting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 ripe but firm pears (Bosc, Anjou, or Bartlett), halved and cored

• 2 tablespoons melted butter

• ¼ cup pure maple syrup

• ½ teaspoon ground cinnamon

• Pinch of salt

• Optional toppings: chopped toasted nuts (walnuts or pecans), Greek yogurt or whipped cream, a dusting of extra cinnamon

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a baking dish.

2. I brush the pear halves with melted butter and place them cut‑side up in the dish.

3. I whisk together maple syrup, cinnamon, and salt, and pour it gently over the pears.

4. I roast the pears for about 25–30 minutes, basting once halfway through, until they’re tender and caramelized at the edges.

5. I switch the oven to broil for the final 1–2 minutes if I want extra color and bubbling maple glaze—watching closely so it doesn’t burn.

6. I remove the dish, let the pears cool slightly before serving, and spoon any extra maple syrup from the pan over the top.

Servings And Timing

• Servings: I usually make 4 pear halves (2 servings) or 8 halves (4 servings)

• Prep time: about 10 minutes

• Cook time: 25–30 minutes (plus optional broil for 1–2 minutes)

• Total time: roughly 35–40 minutes

Variations

• I sometimes add a splash of vanilla extract or orange zest to the maple syrup mixture for extra aromatics.

• I swap pears with apple halves or apple‑pear combo for a different fruit texture.

• I sprinkle chopped rosemary or thyme over the pears before roasting for a subtle herbal twist.

• I stir in dried cranberries or raisins into the syrup mixture for chewy contrast.

• I drizzle aged balsamic vinegar or aged balsamic glaze after roasting for sweet‑tart complexity.

Storage/Reheating

I let any leftovers cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days. To reheat, I gently warm in a 350°F oven for about 8–10 minutes or microwave in short bursts until just warm. The syrup re‑softens and coating becomes glossy again. I don’t recommend freezing—they lose texture when thawed.

FAQs

Can I Use Other Sweeteners Instead Of Maple Syrup?

Yes—I sometimes use honey or agave nectar as an alternative. They work similarly and give a different floral sweetness.

Do I Need To Peel The Pears?

I usually leave the skin on—it softens during roasting and adds fiber and color. But if I prefer a smoother texture, I’ll peel them.

Can I Roast Them Ahead Of Time?

I can roast the pears earlier in the day and gently reheat before serving. They taste just as good warmed or at room temperature.

What’s The Best Type Of Pear For Roasting?

I find Bosc pears ideal—they hold their shape and caramelize nicely. Anjou or Bartlett pears also work well if they’re firm, not overripe.

How Can I Serve This Dish?

I love serving roasted maple pears with a dollop of Greek yogurt, whipped cream, or a scoop of vanilla ice cream. They’re also great alongside spiced granola or toasted oats at breakfast.

Conclusion

I absolutely adore making roasted maple pears—they’re buttery, tender, and subtly sweet with warm maple flavor. The simple ingredients come together beautifully to create a dish that feels comforting and refined. I hope you enjoy making and savoring this cozy treat as much as I do!