There’s something so classy about baked pears! The subtle maple flavor suits them just right. This is a nice light dessert choice for serving after filling meals. Fresh cranberries not only add a nice flavor contrast to the sweet pears and syrup, but make this a perfect fall dessert. If serving to a larger crowd, the recipe doubles easily. Photos by Evan Atlas.
Serves: 3 to 4
- 1 cup fresh cranberries
- 3 tablespoons pure maple syrup
- 2 large or 3 medium firm, ripe pears, preferably bosc
- ¼ cup finely chopped walnuts or pecans
- Vanilla non-dairy ice cream or Sweet Cashew Cream, optional
Preheat the oven to 350 degrees F.
Place the cranberries in a food processor or mini-prep fitted with the metal blade and pulse on and off until coarsely chopped. Transfer to a small bowl. Add the maple syrup and stir to combine.
Quarter the pears lengthwise, and remove the cores and stem ends. Cut each quarter in half lengthwise. Arrange in a 9- by 9-inch parchment-lined or lightly oiled baking pan.
Drizzle the cranberry and syrup mixture over the pears. Sprinkle with cinnamon to taste.
Bake for 15 minutes, then give the mixture a good stir. Sprinkle the chopped nuts over the top, and bake for 10 to 15 minutes longer, or until the pears are tender but not overdone. Serve warm in shallow bowls, on its own or with a dollop of vegan ice cream or a drizzle of Sweet Cashew Cream.
- Here are more recipes for using pears.