Baked Pears

Tender baked pears filled with a cinnamon-honey oat filling and bits of sweet, spicy candied ginger.

Course Breakfast, Dessert

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 164kcal

Author Chellie Schmitz

Equipment

Small baking dish
paring knife
Spoon or melon baller (for scooping out the pear centers)
Small mixing bowl
Measuring spoons and cups
Parchment Paper (for easy clean up)

Ingredients

2 ripe but still firm pears Bartlett or Anjou are perfect
1/2 cup old-fashioned oats
1 tablespoons melted butter
2 tablespoons honey plus a drizzle for serving
1 teaspoon cinnamon
Pinch of salt
2 tablespoons chopped candied ginger
Optional: Vanilla yogurt ice cream, chopped toasted pecans, for topping

Get Recipe Ingredients

Instructions

Preheat your oven to 350°F
Halve your pears lengthwise and scoop out the centers with a spoon or melon baller. (Don't panic if it's uneven; rustic is in!)
Mix the filling: In a small bowl, stir together oats, one tablespoon of the melted coconut oil, honey, cinnamon, salt, and chopped candied ginger.
Stuff the pears. Fill the scooped out center with the oat mixture. (If you like a more caramelized result, this is where you add the brown sugar/butter mix. See TIPS in the post or the notes section below)
Bake on a parchment-lined dish for 30-35 minutes, until the pears are tender. Timing can vary based on ovens and variety of your pears. Start checking at 20 minutes.
Top it off: add a dollop of vanilla yogurt, a sprinkle of chopped pecans and a drizzle of honey. If you're feeling indulgent add a scoop of vanilla ice cream.

Notes

TIPS:

If you want a more caramelized topping for your pears, mix two tablespoons of brown sugar and two tablespoons of melted butter in a small bowl. Pour over the pears before baking. That will give you the darker caramel color.
Pick the right pears: you want ripe pears, soft ones turn into pear pudding, Bosc, Anjou and Bartlett all work well.
Keep an eye on the bake time: every oven is different, so start checking around the 20-minute mark. You want tender, not mushy.

STORAGE:

Fridge: Let the pears cool completely, then store them in an airtight container for up to 3 days.

Reheat: Warm them in the microwave for 20-30 seconds or pop them in a 350°F oven for 5-8 minutes.

SUBSTITUTIONS & VARIATIONS: Swap for apples! (They will need an extra 5-10 minutes of baking time, though!) Swap candied ginger for dried fruit, such as apricots or cranberries, Add chocolate chips. And a spoonful of peanut butter mixed into the oats, and a few dark chocolate chunks.

For more detailed notes, see the post

Nutrition