Name: Cinnamon Maple Baked Pears
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 pieces ripe pears (Bosc, Bartlett, or Anjou) (Choose pears that give slightly to gentle pressure but aren’t mushy.); 1/4 cup pure maple syrup (Use grade A for a lighter flavor or grade B for more intensity.); 1 teaspoon ground cinnamon; 1 tablespoon lemon juice (Prevents browning and brightens flavor.); to taste units Chopped nuts for garnish (Optional — walnuts, pecans, or hazelnuts.)

I first made these cinnamon maple baked pears on a cool weekend morning and instantly understood why such a small list of ingredients can feel like a cozy ritual. This recipe uses ripe pears, pure maple syrup and warming cinnamon to create a simple, elegant dessert or breakfast addition that needs almost no hands-on time. It’s the kind of thing you pull together when you want something homey but a little special — perfect for a light dessert after dinner, a holiday side, or a warm brunch treat.

Why you’ll love this dish

There’s a reason this recipe keeps showing up on my table: it’s fast, forgiving, and tastes like comfort. Ripe pears caramelize gently in the oven while maple syrup and cinnamon deepen into a glossy, fragrant glaze. No peeling, no fuss, and you can scale it up easily for a crowd. It’s also naturally gluten-free and can be made dairy-free — great for mixed-diet households.

“Simple and stunning — the pears come out tender, glossy, and perfectly spiced. My guests thought I’d spent all morning.” — a friend after trying these for brunch

If you like baked fruit desserts, you might also enjoy a similar cinnamon-forward treat like these baked cinnamon-sugar donuts that capture the same warm-spice vibe.

Step-by-step overview

This recipe is straightforward: halve pears, core them, whisk a maple-cinnamon-lemon glaze, lay the pears cut-side up in a shallow dish, drizzle, and bake until tender and glossy. Total hands-on time is under 10 minutes; the oven does the rest. Expect 25–30 minutes in a 350°F oven depending on how ripe your pears are.

Gather these items

Key ingredients

4 ripe pears (Bosc, Bartlett, or Anjou). Choose pears that give slightly to gentle pressure but aren’t mushy.
1/4 cup pure maple syrup (use grade A for a lighter flavor or grade B for more intensity)
1 teaspoon ground cinnamon
1 tablespoon lemon juice (prevents browning and brightens flavor)
Chopped nuts for garnish (optional — walnuts, pecans, or hazelnuts)

Notes and substitutions

Honey can replace maple syrup in a pinch, but maple adds a classic depth that pairs beautifully with pears.
If you don’t have cinnamon, 1/4 teaspoon ground ginger or a pinch of allspice will work, though the flavor will shift.
No need to peel the pears — the skin holds the fruit together while baking and adds color and texture.

Directions to follow

Preheat the oven to 350°F (175°C). Lightly oil the baking dish or spray with nonstick spray.
Halve the pears lengthwise and scoop out the cores and seeds with a melon baller or small spoon. Leave the skin on.
In a shallow baking dish, whisk the maple syrup, ground cinnamon, and lemon juice until combined and slightly frothy.
Arrange the pear halves cut-side up in the dish. Drizzle the maple-cinnamon mixture over each half so some glaze collects in the dish.
Bake for 25–30 minutes, depending on ripeness, until the pears are fork-tender and the tops look glossy. Rotate the dish halfway through if your oven heats unevenly.
Remove the dish from the oven and let the pears rest for 3–5 minutes. Sprinkle with chopped nuts if using, then serve warm.

If you want a portable, single-serve variation or a different shape, see how the idea of cinnamon-baked treats translates to smaller pastries like baked cinnamon-sugar donuts.

How to plate and pair

Best ways to enjoy it

For dessert: serve one or two pear halves with a scoop of vanilla ice cream or mascarpone and a drizzle of the pan syrup. The contrast of hot pears and cold ice cream is classic.
For brunch: top a warm pear with Greek yogurt, a sprinkle of granola, and a few chopped nuts.
For a cheese course: pair with mild blue cheese or aged cheddar, a drizzle of the baking syrup, and crackers.

Plating tip: use the reduced pan syrup as a spoonable sauce. Warm it briefly on the stovetop if it thickened too much while cooling.

Storage and reheating tips

Refrigerator: Store baked pears in an airtight container for up to 3–4 days. Keep the glaze in the container so the fruit stays moist.
Freezing: You can freeze baked pears for up to 2 months. Wrap each half tightly in plastic wrap and store in a freezer-safe bag. Thaw overnight in the fridge and rewarm before serving.
Reheating: Warm gently in a 325°F oven for 8–10 minutes or microwave single portions in 20–30 second bursts until heated through. If the syrup looks separated after refrigeration, reheat gently to recombine.

Food safety note: discard any pears left at room temperature for more than 2 hours.

Pro chef tips

Choose pears at the right ripeness: a slightly soft neck with a firmer base bakes evenly and won’t turn to mush.
Reduce the glaze: after baking, spoon the juices into a small saucepan and simmer 2–3 minutes to thicken into a syrup if you like a richer finish.
Even cooking: use a shallow baking dish so the heat surrounds the pears. If your oven runs hot, check a few minutes early to prevent over-softening.
Make ahead: you can prepare the pears and glaze, cover, and refrigerate for up to 24 hours before baking.

If you enjoy quick fruit desserts, try adapting these techniques for other easy bakes like a simple two-ingredient cake — a technique I often combine with baked fruit ideas: two-ingredient cake donuts show how minimal steps can still give satisfying results.

Creative twists

Vanilla and orange: add 1/2 teaspoon vanilla extract and a teaspoon of orange zest to the maple glaze for brightness.
Spiced nuts crust: mix chopped nuts with a little brown sugar and press into the hollowed core before baking for a crunchy surprise.
Boozy splash: stir 1 tablespoon of bourbon or dark rum into the glaze for an adult-friendly caramel note.
Savory-sweet: roast with a few sprigs of thyme and serve alongside roasted pork or chicken for an autumnal side.

For a smaller, individually portioned take on baked spice flavors, check a mini version idea like these baked cinnamon-sugar mini donuts.

Your questions answered

Q: How do I know when pears are ripe enough to bake?
A: Gently press near the stem — the pear should give slightly but not feel floppy. Overripe pears will become mushy during baking; underripe ones stay firm and won’t caramelize as well.

Q: Can I make this without added sugar?
A: Yes. Use 100% maple syrup as written (it’s the only sweetener in the recipe). If you prefer even less sugar, reduce the syrup to 2 tablespoons and accept a milder glaze.

Q: Can I use other fruit the same way?
A: Absolutely. Apple halves or halved stone fruit (peaches, plums) can be baked similarly; adjust baking time — apples may take longer, stone fruits slightly less.

Q: Are these safe to prepare ahead for guests?
A: You can prep through step 4, cover, and refrigerate for up to 24 hours. Bake just before serving for best texture.

Conclusion

Baking pears with maple and cinnamon is a low-effort way to create something that looks and tastes thoughtful. Whether you serve them as a warm dessert with ice cream, a cozy breakfast, or part of a holiday spread, they’re reliable, quick, and adaptable. For a slightly different take and additional technique ideas, see this helpful recipe for Easy Maple Baked Pears from Sally’s Baking, and for another maple-and-cinnamon baked pear version with tips on glazing, check Maple Syrup Cinnamon Baked Pears at Butter & Bliss.