Baked Pears With Honey and Walnut Filling

These baked pears are soft, fragrant and filled with a crunchy walnut-oat mixture sweetened with honey. They take little hands-on work and can be served warm for dessert or alongside yogurt for brunch. Choose ripe but firm pears so they soften in the oven without collapsing.

Recipe details

Serves: 4 | Prep: 15 minutes | Bake: 30 to 35 minutes

Ingredients

• 4 firm-ripe pears, halved lengthwise
• 1 tablespoon lemon juice
• 1/3 cup chopped walnuts
• 1/4 cup old-fashioned oats
• 2 tablespoons honey, plus more for serving
• 1 tablespoon melted butter or coconut oil
• 1/2 teaspoon ground cinnamon
• Pinch of ground ginger
• Pinch of salt
• 1/3 cup water or apple juice
• Plain yogurt or vanilla ice cream, for serving

Instructions

1. Heat oven to 375°F. Arrange pear halves cut-side up in a small baking dish. Use a spoon or melon baller to remove the cores, making a shallow hollow.
2. Brush cut surfaces with lemon juice. In a small bowl, mix walnuts, oats, honey, melted butter, cinnamon, ginger and salt.
3. Spoon the walnut mixture into the hollow of each pear. Pour water or apple juice into the bottom of the dish, taking care not to pour it over the filling.
4. Cover loosely with foil and bake for 20 minutes. Uncover and continue baking 10 to 15 minutes, until the pears are tender when pierced with a knife and the topping is lightly browned.
5. Cool for 5 minutes. Drizzle with a little honey and serve with yogurt or ice cream.

Choosing and preparing pears

Bosc and Anjou pears hold their shape well in the oven. If the pears are very firm, they may need an extra 5 to 10 minutes; very soft pears can cook faster. Keeping a little liquid in the dish creates steam and helps the fruit soften without drying out.

Easy variations

Swap walnuts for pecans or sliced almonds. Add orange zest or a few dried cranberries to the filling. For a dairy-free dessert, use coconut oil and serve with dairy-free yogurt. If you need a nut-free version, use pumpkin seeds or extra oats.

Make-ahead and storage

Mix the filling a day ahead and refrigerate it. Core the pears just before baking to limit browning. Store leftover baked pears covered in the refrigerator for up to 3 days. Reheat in a 325°F oven or microwave gently; the topping is crispest on the day it is baked.

FAQ

Can I use maple syrup instead of honey? Yes, use the same amount. The flavor will be a little more caramel-like.

How do I serve baked pears? They pair well with plain Greek yogurt, vanilla ice cream, oatmeal or a small spoonful of mascarpone.