baked pears for breakfast, or maybe dessert

baked pear 2IT’S SO EASY, and also good for you—so good you could eat one for breakfast, and nobody would even raise an eyebrow, at least not in my household. And ‘tis their season, so I’ve been baking pears. I feel silly even telling you how to do this. I mean, “baked pears” is pretty self-explanatory, right? But just in case you’ve never tried it:

easiest baked pears


  • pears, firm but just ripe, such as ‘Bosc’ type
  • sugar (white or brown)
  • butter

peeled pears to bake 2steps:

  • Preheat the oven to 350 degrees F.
  • Lightly butter a Pyrex or ceramic oven-proof pan. Sprinkle a little sugar in the bottom.
  • Peel (or don’t—your call), and then halve firm but just-ripe pears. I repeat the firm part because if you have ever tried to peel or core an over-ripe pear, you know it’s a messy affair. With very-ripe fruit, maybe skip the peeling.
  • Scoop out the seeds, using the tip of a grapefruit spoon or a plain teaspoon, rotating it firmly but gently over each half of the seed area.
  • Place the halves face down (or up—again, there’s no right or wrong) and place the pan in oven.
  • Bake about 30-40 minutes, until tender.

making baked pears 2notes:

  • I use just a sprinkling of sugar in the bottom of the pan with the butter (above). I could even skip it.
  • About six halves fit in a Pyrex pie pan (below).
  • Using more sugar and butter, particularly brown sugar, will yield a caramel-like syrup in the bottom that you can spoon over the finished fruit, but I think the pears are sweet enough as is.
  • You could also make “syrup” with apple juice and brown sugar in the pan, or add some prunes and cinnamon and a little brown sugar, or hey, bake them whole in honey and sugar with spices like clove or cinnamon. In other words: Do whatever you want and it will be delicious. (Well, maybe no sardines or olives or anchovies.)
  • Besides the prune idea, walnuts, raisins or dried cranberries could be used as a garnish, and the hollow in the half-pears shouts for a little cream, creme fraiche, yogurt or even ice cream.

pears ready to bake 2Disclaimer: Good luck eating only one-half or even one whole baked pear. At least you can say it was doctor’s orders, and that you were just trying to get all your servings of fruits and vegetables.

    1. margaret says:

      I have not, Whitney, ever grown quince (other than flowering ornamental shrubs types, genus Chaenomeles, not the fruiting tree, genus Cydonia). They are often written about in cookbooks and on cooking blogs as slow to poach, but I have no first-hand knowledge.

  1. Mary Mabry says:

    I like ‘baked’ pears, too. But I don’t bake them. I microwave them. Peel and core the bosc pears just the way you do, Margaret. Then place the halved pears in a glass pie plate, put a dot of butter and a 1/2 tsp of brown sugar in the center of each pear. Sprinkle with a little ground cinnamon. Cover with waxed paper and cook on high for a few minutes. Remove and let cool a little. Serve and enjoy.

  2. Carolyn Roof says:

    What a great recipe. Love pares and will shortly have a house guest. What to serve for breakfast or even dessert that is impressive but not a lot of time from the guest. Thank you.

  3. Laura says:

    Monk fruit instead of sugar and a little olive oil spray is a zero point WW treat. We did that every night with apples. Pears sound delicious!

  4. Nycole says:

    I have baked a pear every morning since your post. Love them with a few raisins, walnuts & yogurt. Thank you Margaret for this delicious & easy breakfast recipe.

    1. margaret says:

      What a wonderful comment to hear, Nycole. I just love them, too — and I often serve it with yogurt, as you say. Thanks for checking in!

  5. Abby says:

    We have an old pear tree and last fall I baked the pears in organic apple cider (they were hard as a rock so I ended up peeling and slicing them) . I didn’t add any sugar and they were delicious on their own or with yogurt. The only downside is it IS hard to stop eating them!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.