Honey-Walnut Baked Pears with Cinnamon

Directions

1. Heat the oven and prepare the dish

   Heat the oven to 375°F with a rack in the center. Lightly butter a 9-by-9-inch or similar 2-quart baking dish; choose one that holds eight pear halves in a snug single layer without stacking.

2. Halve and core the pears

   Halve the pears lengthwise, leaving the stems attached where possible. Scoop out each seed core with a teaspoon or melon baller, making a 1 1/2-inch-wide hollow without cutting through the base. Brush every cut surface with the lemon juice and arrange the halves cut-side up in the dish.

3. Mix the cinnamon-honey glaze

   Whisk the melted butter, 2 tablespoons honey, vanilla, cinnamon, ginger and salt in a small bowl. Brush the mixture over the cut sides and into the hollows, then turn the pears cut-side down. Pour the hot water around—not over—the fruit.

4. Steam-roast until almost tender

   Cover the dish tightly with foil and bake for 20 minutes. Carefully remove the foil and turn the pears cut-side up with a thin spatula. They should be beginning to soften but still hold their shape.

5. Fill with walnuts and finish uncovered

   Divide the walnuts among the pear hollows and spoon the buttery pan juices over the fruit. Bake uncovered for 12 to 15 minutes more, until the edges are golden and a paring knife slides into the thickest part with little resistance. If the pears are very firm, continue in 3-minute increments rather than increasing the oven temperature.

6. Glaze and serve

   Rest the pears for 5 minutes so the juices thicken slightly. Stir the remaining 2 tablespoons honey into the warm pan juices, then spoon the glaze over the pears and walnuts. Serve two warm halves per person, with any extra glaze from the dish.

Why this works

Swaps & notes

Easy swaps

• Use firm Anjou pears if Bosc are unavailable. Begin checking 5 minutes early because Anjou pears can soften faster depending on ripeness.
• Replace the walnuts with pecans in the same quantity. For a nut-free version, use 1/3 cup toasted pumpkin seeds and confirm the package meets your allergy needs.
• Use refined coconut oil or a plant-based butter in place of dairy butter for a dairy-free dessert; the glaze will have a slightly different aroma.
• Maple syrup can replace the honey measure for a vegan version. The glaze will be thinner, so rest the pan juices for 2 extra minutes before spooning them over the fruit.

Cook notes

• Choose pears that yield only slightly at the neck. Fully soft pears can collapse before their cut edges caramelize, while rock-hard pears may need 6 to 10 extra minutes.
• A melon baller makes a neat hollow, but a metal measuring teaspoon works just as well. Remove only the fibrous core; leaving a thick fruit wall prevents leaks.
• Keep the hot water around the pears rather than washing the seasoning off their cut surfaces. The liquid should not cover the fruit.
• Calories and cost include two pear halves, 2 tablespoons walnuts and one quarter of the glaze per serving; actual values vary with pear size and local prices.
• Honey should not be served to children younger than 12 months. Use maple syrup when preparing a portion for that age group.

Storage

Cool leftovers within 2 hours and refrigerate the pears with their glaze in a shallow airtight container for up to 4 days. Reheat covered at 325°F for 12 to 15 minutes, until hot in the center, or microwave one serving at 50% power in 30-second intervals. Spoon the glaze over the fruit again after reheating. Freezing is not recommended because thawed pears release water and lose their clean halved shape.

Questions