Maple Pecan Roasted Pears scream “Comforting winter dessert!” to me (often on a weekly basis). They are warm and maple-y and cinnamon-y and just good. And on top of it, they’re pretty healthy too. When you can squeeze a serving of fruit in with your dessert, I’d say that’s a win! The pears are free of refined sugar and topped with just a drizzle of maple syrup.
I don’t entertain a lot, but when I do maple pecan roasted pears make an impressive dessert. They are ridiculously easy to make and the quick amount of prep work can be done ahead of time. Twenty minutes before dessert is going to be served, I pop these in the oven and they’re ready to go. I always serve these with coconut whipped cream as an extra special treat.
Speaking of entertaining…I think all of my weird dietary restrictions are getting in the way of any potential social life we may have. Do any of you with dietary restrictions ever get invited anywhere for dinner?! We rarely do. Sigh. I am beginning to suspect its because people don’t have a clue what to feed me. If you’re reading this and you want to invite me to dinner (wink wink) here’s some ideas: taco bar, rice bowls with beans and veggies, soup, salads, even a good old veggie burger for goodness sake. Oh, and for dessert you can make me these maple pecan roasted pears.
Tips for preparing Maple Pecan Roasted Pears
Maple Pecan Roasted Pears come together quickly, especially with these tips:
- I recommend using ripe pears, but if all you have on hand are unripe pears just cook them 10-15 minutes longer. They’ll soften slightly and are still delicious!
- After you’ve halved the pears lengthwise use a melon baller to scoop out the seeds in the middle of the pear. If you don’t have a melon baller, a small spoon will work too.
- Cut a small flat part of the peel off the back of each pear so that it will sit flat in the dish while roasting.
- Use a mini mesh strainer to gently shake the cinnamon and/or ginger evenly over the pears. This will assure the cinnamon is evenly dispersed and there aren’t clumps anywhere on the pear, because nobody wants to bite into a big pile of cinnamon!
Its no accident that my last post was coconut whipped cream…so make these two simple recipes together and ENJOY!
Maple Pecan Roasted Pears
- 2 ripe pears
- 4 tablespoons pecans, roughly chopped
- 4 teaspoons pure maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger (optional)
- 1 cup white wine, orange juice or other liquid, for roasting
- coconut whipped cream, for serving
- Preheat the oven to 350F.
- Cut the pears in half lengthwise. Use a melon baller or small spoon to scoop out just the seeds from the middle, leaving most of the flesh intact. Use a paring knife to cut a small flat spot on the back of each pear, so they will sit flat in the roasting dish. Place the pears, cut side up, snugly in an oven safe dish such as a pie plate or square cake pan.
- Distribute the chopped pecans evenly into the cavity of each pear and then drizzle a teaspoon of maple syrup over the pecans.
- Place the cinnamon and ginger (if using) in a small mesh strainer and dust evenly over the pears.
- Pour the white wine or orange juice into the bottom of the baking dish, take care not to splash it on the tops of the pears. Roast the pears for 20-25 minutes, or until very tender when pierced with a paring knife.
- Remove from the oven and allow to cool slightly for 10 minutes. Serve on individual plates with a dollop of coconut whipped cream. ENJOY!
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