Baked Pears with Honey & Walnuts: Sweet & Easy Treat
Sweet, warm, and just a little fancy—these baked pears with honey and walnuts are the easiest way to feel like a dessert pro without breaking a sweat.
Juicy pears get a golden drizzle of honey and a crunchy walnut topping that makes every bite sing.
Serve them straight from the oven and watch everyone sneak second helpings before you even sit down.
Baked Pears with Honey and Walnuts
Ingredients
- 4 ripe pears – I go for Bosc or Anjou but honestly, any pear that’s not rock-hard will work.
- 3 tablespoons honey – drizzle generously; this is basically the magic.
- 1/4 cup walnuts – roughly chopped because we like some crunch, not pebble-sized shards.
- Optional: pinch of cinnamon or nutmeg for a warm twist
- Optional: a dollop of Greek yogurt or a scoop of vanilla ice cream for serving
Instructions
- Preheat your oven to 375°F (190°C). While it heats, mentally prepare yourself for that “wow” moment when the aroma hits.
- Slice the pears in half lengthwise and scoop out the cores with a spoon. Don’t stress about perfect symmetry; pears are naturally artistic.
- Place the pears cut-side up in a baking dish. Give them a little wiggle so they’re comfortably snug but not suffocating.
- Drizzle honey over each pear half. Don’t skimp—think golden waterfall of sweet goodness.
- Sprinkle walnuts on top, then dust lightly with cinnamon or nutmeg if you’re feeling extra.
- Bake in the oven for 25 minutes, or until the pears are tender and the honey has caramelized slightly. Keep an eye on them—don’t let it go full “burnt toast.”
- Remove and let cool for a few minutes. Pears are hot and will fight you if you try to eat them immediately.
Why This Recipe is Awesome
Honestly? It’s ridiculously easy but looks like you spent hours in the kitchen.
Juicy pears + sticky honey + crunchy walnuts = instant dessert hero status.
No complicated sauces, no temperamental chocolate, no weird techniques you’ll forget tomorrow.
Even if you’ve burned water before, these baked pears are almost impossible to mess up.
And the smell while they bake? Let’s just say your neighbors might start knocking on the door.
Ingredients You’ll Need
- 4 ripe pears – I go for Bosc or Anjou, but honestly, any pear that’s not rock-hard will work.
- 3 tablespoons honey – drizzle generously; this is basically the magic.
- 1/4 cup walnuts – roughly chopped, because we like some crunch, not pebble-sized shards.
- Optional: pinch of cinnamon or nutmeg for a warm twist
- Optional: a dollop of Greek yogurt or a scoop of vanilla ice cream for serving
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C). While it heats, mentally prepare yourself for that “wow” moment when the aroma hits.
- Slice the pears in half lengthwise and scoop out the cores with a spoon. Don’t stress about perfect symmetry; pears are naturally artistic.
- Place the pears cut-side up in a baking dish. Give them a little wiggle so they’re comfortably snug but not suffocating.
- Drizzle honey over each pear half. Don’t skimp—think golden waterfall of sweet goodness.
- Sprinkle walnuts on top, then dust lightly with cinnamon or nutmeg if you’re feeling extra.
- Bake in the oven for 25 minutes, or until the pears are tender and the honey has caramelized slightly. Keep an eye on them—don’t let it go full “burnt toast.”
- Remove and let cool for a few minutes. Pears are hot and will fight you if you try to eat them immediately.
How to Serve
Serve warm, right out of the oven, either as-is for a simple treat or with a scoop of vanilla ice cream or Greek yogurt for a creamy, decadent touch.
Bonus points if you drizzle a tiny extra honey ribbon on top—it’s Instagram-ready and tastes like a million bucks.
Nutrition Facts (per pear half, approximate)
- Calories: 120
- Fat: 4g
- Carbohydrates: 21g
- Fiber: 3g
- Sugar: 16g
- Protein: 1g
Common Mistakes to Avoid
- Overripe pears: They’ll turn to mush. Soft, yes. Soggy, no.
- Skipping the honey drizzle: That’s literally the secret. Don’t skip it.
- Too many walnuts: Crunchy is good, but think “bite-sized crunch,” not “wood chip surprise.”
- Baking too long: Pears should be tender, not leather. Watch the clock.
Alternatives & Substitutions
- Different nuts: Pecans or almonds work just as well. Toast them first for extra flavor.
- Maple syrup instead of honey: Adds a rich, slightly earthy sweetness.
- Add a splash of lemon juice: Helps balance the sweetness and keeps the pears from browning too much.
- Spices: Cinnamon is classic, but cardamom or ginger can make this feel extra gourmet.
Final Thoughts
So there you have it—an effortlessly elegant dessert that smells amazing, tastes divine, and requires almost zero skill.
Now go impress someone—or yourself—with this sweet little treat.
You’ve earned it, and so have your taste buds.
FAQ (Frequently Asked Questions)
Can I use canned pears instead of fresh?
Sure, but fresh will always taste more vibrant. Canned pears tend to be softer and sweeter, so reduce the baking time.
Can I prep this ahead of time?
Yes! Slice the pears, drizzle with honey, and cover. Bake right before serving.
What if I don’t like walnuts?
Swap for almonds, pecans, or leave them off entirely. A sprinkle of granola can even work.
Can I make this vegan?
Totally. Use maple syrup instead of honey, and you’re golden.
How do I store leftovers?
Cover and refrigerate for up to 2 days. Reheat in the oven or microwave before serving.
Can I add ice cream?
Absolutely. Vanilla, caramel, or even a nutty flavor like pistachio pairs perfectly.
Can I double the recipe?
Yes! Just make sure your baking dish isn’t overcrowded. Pairs should breathe a little while baking.
