Looking for an easy, cozy fall dessert? Try these baked spiced pears with cinnamon, brown sugar, vanilla, rum, and pecans.
Spiced Pears: A Simple and Irresistible Fall Dessert
The days are getting shorter, and I find myself reaching for a scarf in the morning and a blanket with hot tea at night. Fall has officially arrived, and with it comes my favorite part of the season—warming recipes that make the whole kitchen smell like comfort.
I first created this spiced pears recipe when I was preparing dessert for my father-in-law, whose absolute favorite fruit is pears. I wanted something seasonal and cozy that would let the taste and elegance of the fruit shine. Plus, it needed to be simple, since I was also busy preparing an appetizer and main course. These baked spiced pears were the answer. I slid them into the oven while we sat down to dinner, and forty-five minutes later they emerged tender, caramelized, and beautifully fragrant.
This recipe feels both rustic and refined. It’s easy enough for a weeknight treat, but special enough for guests. Best of all, you can make the pears ahead of time and gently reheat them in the oven before serving. And don’t forget some vanilla ice cream on the side!
A Closer Look at the Ingredients
- Pears: I love using Beurré Hardy pears since they’re locally grown in France and hold up beautifully when baked. Great substitutes include Anjou and Bosc pears. Avoid softer varities like Bartlett and Comice, which can turn mushy. Choose pears that are ripe but still firm.
- Butter: Salted butter adds depth and balances the sweetness of the dish. If using unsalted, add a pinch of sea salt.
- Dark brown sugar: With it’s higher molasses content, dark brown sugar gives the pears a rich caramel flavor. You can substitute light brown sugar or maple syrup.
- Dark rum: Just a little bit adds subtle warmth and depth without overpowering the fruit. Don’t worry, the alcohol cooks off! Alternatives include rum extract, apple cider, bourbon, or extra vanilla extract.
- Vanilla extract: Enhances the natural sweetness of the pears and brings out all the other flavors.
- Ground cinnamon: The quintessential fall spice that makes these pears extra cozy.
- Pecans: Toasted pecans add a crunchy, nutty layer. Walnuts are a good substitute, though slightly more bitter.
- Lemon juice: Optional, but helpful to prevent browning if cutting pears in advance.
- Vanilla ice cream: An optional topping that makes these baked spiced pears even more special.
How to Make Baked Spiced Pears (Plus Tips and Tricks)
Preheat the oven and prep the pears
Start by preheating your oven to 350F (180C) conventional heat.
Peel the pears, then cut them in half lengthwise and scoop out the cores. Arrange the halves cut-side up in a snug baking dish (ideally more snug than the one I used in the photo).
Add the liquids and spices and bake
Next, add the dark rum (or your chosen substitute), lemon juice, and vanilla to a small bowl and combine. Brush or rub the mixture all over the pears.
Sprinkle cubed butter, dark brown sugar, and cinnamon over the top, adding a pinch of salt if you’re using unsalted butter.
Place the dish in the middle of your oven and bake for 30 minutes.
Flip and bake again, while prepping the pecans
Take the dish out of the oven and flip the pears over. Move the pears around a little, so each half gets coated in the delicious, buttery juices on the bottom of the pan. Spoon some of the juices over the top of the pears.
Bake again for about 15 minutes. The pears should be fork tender. This may take a little longer if your pears are on the firmer side.
While the pears bake, coarsely chop your pecans and toast them in a dry skillet over medium heat. Toasting is key for intensifying the flavor of the pecans. Keep a close eye on the pecans, shaking the pan often, as nuts burn easily. You know they’re done when they’re golden and aromatic.
Serve and enjoy!
Once the pears are ready, scatter the toasted pecans on the top. Serve warm (and with an optional, highly recommended scoop of vanilla ice cream).
Baked Spiced Pears
Equipment
- 1 baking dish
Ingredients
- 2 pears – firm but ripe (Beurré Hardy, Anjou or Bosc)
- 1 tsp lemon juice
- ½ tsp vanilla extract
- 1 Tbl dark rum (15 mL)
- 1 Tbl salted butter (14 g, cubed)
- ¼ tsp ground cinnamon
- 2 Tbl dark brown sugar (25 g)
- 2 Tbl chopped pecans (15 g)
- vanilla ice cream (optional)
Instructions
- Preheat oven to 350°F (180°C) conventional heat.
- Peel pears, cut in half lengthwise, and remove cores. Place cut-side up in a baking dish.
- Combine rum, lemon juice, and vanilla in a bowl. Brush the mixture all over the pears.
- Sprinkle the pears with cubed butter, brown sugar, and cinnamon.
- Bake in the middle of the oven for 30 minutes. Flip pears, move them around so the bottom absorbs the juices, then spoon some juices on top. Bake another 15 minutes, or until fork-tender.
- Meanwhile, coarsely chop the pecans and toast in a dry skillet on medium heat until fragrant, shaking often.
- Scatter the pecans over the pears. Serve warm, with vanilla ice cream if desired.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @jessicahomekitchen on Instagram.
Looking for other fall desserts? You’ll love My Grandma’s Sweet Potato Pie!
Your new pear recipe sounds wonderful, easy with great ingredients that are easy to come by. Ican already smell
them in the oven. YUM