There are some desserts that just feel like a warm hug, and these Roasted Maple Pears are exactly that. Imagine your kitchen filled with the scent of sweet, baked fruit, warm cinnamon, and rich maple syrup. It’s the kind of aroma that instantly makes a house feel like a home. This is one of my go-to recipes when I want something that feels incredibly elegant and special, but is secretly one of the easiest things you can make. The pears become so tender they practically melt in your mouth, and the simple maple-cider glaze reduces into a gorgeous, syrupy sauce that you’ll want to drizzle on everything. It’s simple, it’s beautiful, and it celebrates the best flavors of the season.
Why Bosc Pears are the Star of this Roasted Dessert
Now, you might be thinking, “a pear is a pear,” but for this recipe, the type of pear you choose really does make a difference. I always reach for Bosc pears, and for good reason. They are the true heroes of this dish. Bosc pears have a beautifully crisp and dense flesh that holds its shape wonderfully when baked. Unlike some other varieties that can turn soft and mushy in the oven’s heat, Bosc pears become perfectly tender while still retaining a bit of their structure. You get a perfect, soft bite without it falling apart on your fork.
Beyond their texture, their flavor is just right. Bosc pears have a sweet, honeyed taste with a subtle, spicy note that pairs so well with the cinnamon and maple syrup. The skin is a lovely cinnamon-brown color, which looks so rustic and beautiful in the final dish. While you could use Anjou or even Bartlett pears in a pinch, be mindful that they are a bit softer and may cook a little faster. For the absolute best result, I really recommend sticking with Bosc if you can find them.
Gathering Your Ingredients for the Maple Cider Glaze
The beauty of this recipe lies in its simplicity. You only need a handful of pantry staples to create a truly spectacular dessert. This glaze comes together in minutes and does all the hard work for you in the oven. It’s a magical combination of sweet, tangy, and rich.
Here’s what you’ll need to get started:
- 4 Bosc pears: Look for pears that are firm to the touch, with minimal blemishes. A little bit of give near the stem is okay, but you don’t want them to be too soft.
- 1/2 cup apple cider or fresh pressed apple juice: This adds a lovely tangy, fruity base to the glaze.
- 4 tbsp butter: I use salted butter for a nice balance, but unsalted works just fine too. This is what makes the sauce so rich and luscious.
- 2 tbsp pure maple syrup, Grade A: Please use the real stuff! The flavor of pure maple syrup is unmatched and is absolutely essential for that deep, caramel-like taste. Pancake syrup just won’t be the same.
- Cinnamon, to taste: A generous sprinkle adds that classic warm spice that makes this dessert so cozy.
How to Roast Pears to Caramelized Perfection
The process of roasting these pears is wonderfully straightforward. The magic happens in the oven as the simple ingredients transform into a decadent, syrupy treat. Just follow these steps, and you’ll have a dessert that is sure to impress.
Prepping the Pears and Assembling the Dish
- First things first, get your oven preheating to 400°F (200°C). Having the oven nice and hot from the start is key to getting that beautiful caramelization.
- While the oven heats, let’s prep the pears. Gently wash and dry them, then slice them in half from top to bottom. Now for the core. I find a small spoon or a melon baller works perfectly to scoop out the tough core and seeds, leaving a nice little hollow in each pear half. It’s much easier than trying to carve it out with a knife.
- Arrange the pear halves in a small baking dish, cut-side up. You’ll want a dish where they fit pretty snugly together. If the dish is too big, the glaze will spread out too much and might burn before it gets nice and thick.
- Next, we’ll make the quick glaze. Pour your apple cider into a microwave-safe bowl or a glass measuring cup and heat it for about a minute. You just want it to be warm, not boiling.
- Slice your butter and drop it right into the warm cider. Give it a gentle stir, and the residual heat should melt the butter completely, creating a beautiful, golden liquid. You’ll notice the aroma instantly!
- Carefully pour this cider-butter mixture all over the pears in the baking dish. Make sure each one gets a good coating.
- Finally, drizzle that lovely pure maple syrup over the top of each pear half and finish with a generous sprinkle of ground cinnamon. Don’t be shy with it!
The Secret to a Perfect Glaze: Consistent Basting
This next step is truly the secret to taking these pears from simply “baked” to “perfectly roasted and glazed.” The key is basting. It might seem like a small, fussy step, but I promise you, it makes all the difference. Basting ensures the pears stay moist, absorb all that wonderful flavor, and helps the sauce in the pan reduce down into a thick, syrupy glaze.
- Place your dish in the preheated oven and bake for a total of 30 minutes.
- Here’s the important part: every 10 minutes, pull the dish out of the oven (be careful, it’s hot!) and use a spoon to scoop up the liquid from the bottom of the pan and pour it back over the tops of the pears.
- After the first 10 minutes, the liquid will still be quite thin. By the second basting at the 20-minute mark, you’ll notice it’s starting to thicken slightly. By the final baste, the pears will be tender and the glaze will be bubbly and starting to caramelize around the edges of the pan.
- After 30 minutes, the pears should be fork-tender and beautifully golden. The glaze will have thickened into a perfect syrup. Let them cool for just a few minutes before serving them warm.
Creative Twists and Flavor Variations to Try
While this recipe is absolutely wonderful as is, it’s also a fantastic canvas for a little creativity. If you want to change things up, here are a few of my favorite variations:
- Warm Spices: Along with the cinnamon, try adding a pinch of nutmeg, a dash of cardamom, or a tiny bit of ground cloves to the glaze for a more complex, chai-like flavor. You could even toss a whole star anise or a cinnamon stick into the pan while it bakes.
- Add a Little Crunch: For a wonderful texture contrast, sprinkle some chopped pecans, walnuts, or sliced almonds over the pears during the last 10 minutes of baking. They’ll get beautifully toasted and add a lovely nutty flavor.
- A Touch of Vanilla: A splash of pure vanilla extract stirred into the cider and butter mixture adds a beautiful depth and warmth.
- For the Grown-Ups: If you’re serving this to an adult crowd, adding a tablespoon of bourbon, dark rum, or brandy to the glaze before baking can add a fantastic, sophisticated kick.
Serving and Storing Your Roasted Maple Pears
Once your beautiful pears are out of the oven, it’s time for the best part—eating them! How you serve them can turn this simple dessert into a showstopper.
Perfect Pairings for an Elegant Dessert
These roasted pears are divine on their own, served warm with a generous spoonful of the pan glaze drizzled over the top. But if you want to elevate them even further, the possibilities are endless.
My absolute favorite way to serve them is with a scoop of high-quality vanilla bean ice cream. The contrast of the warm, tender pear and the cold, creamy ice cream is just heavenly as it melts into the maple-cider syrup.
For something a little less sweet, a dollop of tangy crème fraîche, mascarpone cheese, or even thick Greek yogurt provides a wonderful balance to the richness of the glaze. A final sprinkle of cinnamon or a bit of fresh orange zest on top is a lovely finishing touch.
Keeping Leftovers Fresh
If you happen to have any leftovers (which is rare in my house!), they are just as delicious the next day. To store them, let the pears cool completely and then place them in an airtight container with any remaining glaze. They will keep well in the refrigerator for up to 3 days.
You can enjoy them cold, straight from the fridge—they’re fantastic chopped up and served over oatmeal or yogurt for breakfast. To reheat, you can pop them in the microwave for 30-60 seconds or place them back in a small oven-safe dish and warm them in a 350°F (175°C) oven for about 10 minutes until heated through.
Your Roasted Pear Questions, Answered
Here are answers to a few common questions I get about this recipe. I hope they help!
Can I use other types of pears?
Yes, you can, but with a slight caution. Bosc pears are ideal because they are firm and hold their shape. Anjou pears are a good second choice. If you use a softer pear like Bartlett, just be sure to check on them earlier, as they may become too soft or mushy if over-baked. Reduce the cooking time by 5-10 minutes if you use a softer variety.
Do I have to peel the pears?
Not at all! I actually prefer to leave the skin on. It softens beautifully during baking, adds a bit of texture and color, and contains extra nutrients. Plus, it saves you a prep step! If you have a strong preference for peeled fruit, you can certainly peel them before slicing.
My glaze didn’t thicken. What went wrong?
This can happen for a couple of reasons. The most common is that your baking dish was too large, which caused the liquid to spread out and evaporate too quickly instead of reducing. Using a snug-fitting dish is best. If your pears are done but the sauce is still thin, you can carefully pour the liquid into a small saucepan and simmer it on the stove for a few minutes until it thickens to your liking, then pour it back over the pears.
Can I make this ahead of time?
Absolutely. You can prep the pears and arrange them in the dish a few hours ahead of time. Just squeeze a little lemon juice over the cut sides to prevent them from browning, cover, and refrigerate. Then, just before you’re ready to bake, pour over the glaze and pop them in the oven so they can be served fresh and warm.
Roasted Maple Pears
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- Slice the pears in half lengthwise and use a spoon or melon baller to scoop out the core and seeds.
- Arrange the pear halves, cut-side up, in a small baking dish.
- In a microwave-safe bowl, heat the apple cider for approximately 1 minute.
- Slice the butter and add it to the warm cider. Stir until the butter is completely melted.
- Pour the cider and butter mixture evenly over the pears in the baking dish.
- Drizzle the maple syrup over the pears and sprinkle with cinnamon to taste.
- Bake for 30 minutes. Every 10 minutes, baste the pears with the liquid from the bottom of the pan.
- Serve warm.
