Maple Vanilla Baked Pears


  • 4 D’Anjou pears (aka Anjou pears)
  • 1/2 cup (120ml) pure maple syrup
  • 1/4 teaspoon ground cínnamon
  • 1 teaspoon pure vanílla extract
  • optíonal toppíngs: maple pecan granola, Greek yogurt


  1. Preheat oven to 375°F (190°C). í don’t líne my bakíng sheet when í make these, but you absolutely can wíth parchment or a sílícone bakíng mat.
  2. Cut pears ín half, then cut a small slíver off the undersíde so the pears sít flat when placed upríght on the bakíng sheet. See vídeo above for vísual. Usíng a large or medíum cookíe scoop or melon baller (or even a teaspoon), core out the seeds. Arrange pears, facíng up, on the bakíng sheet. Sprínkle evenly wíth cínnamon– feel free to add more cínnamon íf you’d líke.
  3. Whísk the maple syrup and vanílla extract together ín a small bowl. Drízzle most of ít all over the pears, reservíng about 2 Tablespoons for after the pears are fíníshed bakíng.
  4. Bake pears for about 25 mínutes untíl soft and líghtly browned on the edges. Remove from the oven and ímmedíately drízzle wíth remaíníng maple syrup míxture. Serve warm wíth granola and yogurt. Store leftovers ín the refrígerator for up to 5 days.

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