Join 11,000+ other food lovers enjoying weekly recipes.

Baked Pears Recipe

These baked pears are the best things that have ever happened to pears. These caramelized pears are baked with simple ingredients, just butter, sugar, lemon juice, and spices until soft and tender and full of caramelized goodness.

If you love pears, also check out Pear Frangipane Tart or these Poached Pear Tarts.

Baked pears with caramelized pear juice around, with yogurt on the side.

If you’re looking for gluten-free dessert options then look no further, these caramel pears are glorious! When the pears come out of the oven you’ll be fighting every fiber of your being not to just eat all of them. They taste like something that comes out of a fancy restaurant while making it takes almost no effort at all.

Translucent, speckled with vanilla seeds, and covered in delicious caramel that was created from the pear juices, brown sugar, and butter they look and taste like candied pears. I’ve made them for our women’s group and they were such a hit with everyone that I just had to share them with everyone else as well!

Caramelized pears in a dish, with caramel pooled around and in the pears, with vanilla beans speckled throughout.

Best Pears for Baking:

Bosc is the best variety for this baked pear recipe because it retains the shape well when subjected to heat.  They’re also wonderful for poaching like in this Amaretto Poached Pear recipe.

Anjou and Seckel are the next best choices. They bake a little softer than Bosc but still retain their shape well. I leave the skin on when using them to help them keep their shape.

Ingredients for Caramelized Pears

  • Pears – choose firm varieties that handle baking well, like Bosc or Anjou.
  • Lemon juice – freshly squeezed is best. Don’t use the bottled stuff that will have an off-taste.
  • Brown sugar – this is what will create the caramel once joined with the pear juices and butter.
  • Cinnamon and nutmeg – this will add a fragrant fall aroma and flavor to the pears, but it will taste great without the spices as well (I don’t typically add any).
  • Vanilla paste – the paste has vanilla seeds that will add great taste and look to the caramelized pears.
  • Butter – any butter will work for this recipe. Butter will create a creamy and luscious caramel sauce for the pears.
  • Salt – just a tiny pinch to offset the sweetness of the pears and caramel.

How to make the Baked Pears

  1. Peel the pears. Remove the cores. Leave the stems on.
  2. Arrange pears in a baking pan, cut side up.
  3. Drizzle with lemon juice, vanilla extract, then sprinkle with sugar, spices, a pinch of salt, and arrange the cubed butter.
  4. Bake in a preheated to 400F oven for 30 minutes.
  5. Then, turn the pears cut side down, spoon the caramel over the top and bake for another 30 minutes or until soft.

How to serve the caramelized pears?

  • Serve the caramelized pears as is with a drizzle of the caramel that has pooled around the pears.
  • Or with a dollop of Greek vanilla yogurt, vanilla ice cream, or a sprinkling of chopped walnuts or sliced almonds.
  • The caramelized baked pears can be eaten hot or cold with morning oatmeal or as filling for other desserts that require poached pears.

Caramelized pears in a baking dish, with edges browned from the caramel.

Pro tips for success: 

  • Use firm varieties of pears to help them hold shape while baking.
  • Chose ripe pears that are still firm.
  • Use parchment for lining the baking dish. This makes clean-up a breeze.
  • Keep an eye on the caramel to make sure it doesn’t burn.

How to store the pears?

Cool the pears completely. Store in an airtight container in the fridge for up to 4-5 days. Warm up in the microwave to liquefy the sauce and warm up the pears.

Baked Pears with Brown Sugar and Butter

5 from 2 votes

The easiest baked pears recipe that makes the most delicious pears that you can drizzle with the caramel that's made from pear juices and sugar and serve them with ice cream, yogurt or oatmeal.

Author: Marina | Let the Baking Begin
Course: Dessert
Keyword: baked pears
Calories: 206 kcal
Prep Time: 5 minutes
Cook Time: 2 days 12 hours
Servings: 4

Ingredients

  • 4 medium pears Bosc, Anjou or any other firmer variety
  • 1/4 cup light brown sugar
  • 1/4 teaspoon cinnamon (optional)
  • 1/8 teaspoon nutmeg
  • 1/2 lemon, juice only
  • 2 teaspoons unsalted butter, cut into 1/4" cubes
  • 1/8 teaspoon kosher salt
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prep: Preheat oven to 400F. Line a 10"x7" or a 9"x9" baking dish with parchment paper if you prefer easier cleanup, or spray it with nonstick spray.

    If doubling the recipe use a 9"x13" baking dish.

  2. Peel & Core: If using a firm pear variety like Bosc, peel them. Remove the core with a melon baller or a small spoon. Leave the stems on for better visual appeal.

    If you're using softer pears like Anjou, keep the skin on to help them keep the shape as they bake.

  3. Add toppings: Set the pears cut side up inside the pan. Drizzle with lemon juice. Sprinkle with sugar mixed with nutmeg and cinnamon (if using). Arrange the cubed pieces of butter on top of the pears. Drizzle with vanilla extract.

  4. Bake for 30 minutes cut side up. Turn the pears cut side down. Spoon the caramel over the tops. Bake for another 20-50 minutes or until the pears are soft, and the caramel is thickened. Bosc pears will take the longest to achieve the candied translucent look and caramelized taste. Other more delicate pear varieties take a lot less baking time.

  5. Serve warm with vanilla ice cream, yogurt, sour cream, or a sprinkle of roasted walnuts or sliced almonds.

Nutrition Facts
Baked Pears with Brown Sugar and Butter
Amount Per Serving
Calories 206 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 15mg5%
Sodium 79mg3%
Potassium 231mg7%
Carbohydrates 41g14%
Fiber 6g25%
Sugar 31g34%
Protein 1g2%
Vitamin A 220IU4%
Vitamin C 9mg11%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Bon Appetit & Happy Pinning

Thank you for following me on Instagram, Facebook & Pinterest!

Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!

Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

Join 11,000+ other food lovers enjoying weekly recipes.

Comments

Leave a comment

Please give this recipe a STAR RATING




This site uses Akismet to reduce spam. Learn how your comment data is processed.

As seen in