Baked Pears with Honey & Walnuts

Save this recipe on:

Golden, tender pears drenched in honey and sprinkled with crunchy walnuts—this dessert is as beautiful as it is delicious. The natural sweetness of the pears deepens as they bake, blending with the caramel notes of honey and the nutty crunch of toasted walnuts. It’s a simple yet elegant dish that feels both rustic and luxurious.

Perfect for cozy autumn evenings or as a light dessert after a hearty meal, these baked pears deliver comfort and sophistication in every bite. With minimal prep and maximum flavor, they are a wonderful way to showcase seasonal fruit without fuss.

---

What Kind of Pears Should I Use?

For the best results, go for firm, ripe pears like Bosc or Anjou. They hold their shape well during baking, turning soft and buttery without collapsing. Avoid overly ripe pears, as they can turn mushy.

---

Ingredients for the Baked Pears with Honey & Walnuts

• Pears: The star of the show, providing a naturally sweet and juicy base.
• Honey: Adds rich, floral sweetness and caramelizes beautifully in the oven.
• Walnuts: Bring a lovely crunch and earthy flavor that balances the soft pears.
• Cinnamon: Offers warmth and spice, elevating the fruit’s flavor.
• Butter: A small amount adds richness and helps with caramelization.
• Lemon Juice (optional): A splash brightens the flavors and balances the sweetness.

---

How To Make the Baked Pears with Honey & Walnuts

Step 1: Prep the Pears

Preheat your oven to 350°F (175°C). Cut the pears in half and scoop out the cores using a spoon or melon baller. Arrange them cut side up in a baking dish.

Step 2: Add the Toppings

Drizzle each pear half with honey, sprinkle with cinnamon, and dot with a small amount of butter. Scatter walnuts over the top, making sure they nestle into the center.

Step 3: Bake to Perfection

Bake the pears for 25-30 minutes, or until tender and golden. The honey will bubble and the walnuts will toast, creating a gorgeous caramelized topping.

Step 4: Finish and Serve

Let the pears cool slightly. Optional: drizzle with a bit more honey or a squeeze of lemon juice before serving. Enjoy warm on their own or with vanilla ice cream or yogurt.

---

Serving and Storing Baked Pears with Honey & Walnuts

These baked pears are best served warm, right from the oven, when the honey is still glossy and the walnuts crisp. Pair them with a scoop of vanilla ice cream, a dollop of whipped cream, or a spoonful of Greek yogurt for an indulgent touch.

Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave or oven to bring back their soft, gooey texture.

---

Frequently Asked Questions

How do I know when the pears are done?

They should be fork-tender but still hold their shape. Keep an eye during the last 5 minutes of baking.

Can I use other nuts?

Yes! Pecans or almonds work wonderfully if you want to switch up the flavor.

Can I make this ahead?

You can prep the pears and toppings ahead, but bake them just before serving for best results.

What can I serve with baked pears?

They pair beautifully with ice cream, yogurt, mascarpone, or even a drizzle of dark chocolate.

Can I make this dairy-free?

Absolutely! Use a plant-based butter or skip it altogether; the honey and nuts will still shine.

---

Want More Dessert Ideas?

If you love these baked pears, you’ll probably enjoy these other favorites:

• Easy Oreo Cheesecake for a creamy, chocolatey treat.
• Maple Donut Bars with sweet maple glaze.
• Easy Napoleon Cake for delicate, layered indulgence.
• Old-Fashioned Sour Cream Donuts with a nostalgic twist.
• Blueberry Ricotta Pancakes for a breakfast dessert feel.

---

Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add any special toppings or try a dairy-free version? I love hearing how you make these recipes your own. Questions are welcome too—let’s help each other bake smarter.

For more daily inspiration, check out my Pinterest at Kitchen By Kate.

---

Print

Save this recipe on: