I often wonder why pears are such an underrated fruit. Perhaps because some varieties have such a small ‘ripe’ window before getting too mushy? Or maybe it’s easier to infuse the flavor of apple into our baked goods and grocery items? I love pears, especially the Bosc variety. They stay firm, even when ripe, and have the perfect level of sweetness for me, with a distinct flavor not found in any other variety. Pears, in general, are filled with antioxidants and the skin of the pear has also been shown to contain about half of the pear’s total dietary fiber. They also help fight inflammation and are a great low-calorie snack for a pre/post workout session.
I love incorporating pears with a holiday meal, and there’s something satisfying about being able to make a healthier dessert with fresh seasonal fruit, and simple toppings. These quick and easy baked pears will fill the air with a sweet, heavenly aroma. Serve hot out of the oven with some gooey peanut butter and some extra maple syrup. Add a dollop of yogurt or ice-cream for some added decadence!
- 4 ripe pears (I used Bosc-use your favorite variety)
- 1 teaspoon lemon juice
- 6 tablespoons finely chopped walnuts
- 8 tablespoons maple syrup, divided
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 2 tablespoons peanut butter or almond butter
- Preheat oven to 375°
- Cut the pears in half and remove the core/seeds (a grapefruit spoon works great) and arrange face up on a baking dish.
- Evenly distribute the lemon juice over the pears, then fill the cores with the walnuts.
- Mix together 6 tablespoons of the maple syrup and vanilla and drizzle inside the core and over the pears.
- Sprinkle with the pumpkin pie spice.
- Bake for 25-30 minutes, or until desired doneness. I like them on the soft side so I usually leave them in at least 30 minutes.
- Remove from the oven and drizzle the remaining 2 tablespoons of maple syrup along with the peanut/almond butter.
- Serve warm as is, or with a dollop of yogurt or ice-cream!
- Enjoy!
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