Pears are at their best right now, and a tray of them in a hot oven is one of the simplest autumn desserts there is. The heat concentrates their natural sweetness, so you only need a little honey. Topped with cool yogurt and crunchy walnuts, this is a dessert that feels special but takes about ten minutes of real work.
Tips for the best result
- Choose pears that are ripe but still firm. Very soft pears turn mushy; very hard ones need an extra 10 minutes.
- Cut a thin slice from the rounded back of each half so it sits flat in the dish.
- Swap the walnuts for almonds or pistachios, or add a few raisins to the pan for extra sweetness.
- Leftovers keep in the fridge for 2 days. Reheat gently or enjoy cold over oatmeal.
- For a dairy-free version, use coconut yogurt and olive oil instead of butter.
Who should be careful
Pears contain natural sugars, so people managing diabetes should watch the portion and may reduce the honey. Walnuts are a common allergen. This is a general recipe, not medical advice.
Recipe
Baked Cinnamon Pears with Yogurt and Walnuts
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Calories
- 270
Ingredients
Method
Heat the oven to 200 degrees Celsius. Halve and core the pears, leaving the skin on.
Place the pears cut side up in a baking dish. Add the water, lemon juice, honey, cinnamon and butter.
Bake for 25 to 30 minutes, spooning the pan juices over halfway through, until tender and lightly golden.
Toast the walnuts in a dry pan for 3 to 4 minutes. Stir the vanilla into the yogurt.
Serve the pears warm with yogurt, walnuts and the pan juices.
Tips
- Choose pears that are ripe but still firm.
- Cut a thin slice from the back of each half so it sits flat.
- Swap walnuts for almonds or pistachios.
Nutrition per serving
- Calories
- 270
- Protein
- 4.5 g
- Carbs
- 40 g
- Fat
- 13 g
- Fiber
- 6 g
Estimated values, for information only.
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