Maple Ginger Pear Delight

I pulled this together one October evening when the farmers market pears were just right, firm enough to hold their shape but fragrant enough to promise sweetness. The smell of ginger and maple filling the kitchen made the whole house feel like a hug. I wasnt planning anything fancy, just something warm to end a long week. It worked better than I expected.

The first time I made this for friends, I forgot to baste halfway through and panicked. Turns out the syrup pooled at the bottom and we just spooned it back over at the table. Everyone loved it anyway. Sometimes the imperfect version tastes just as good.

Ingredients

• 4 ripe but firm pears, peeled, halved, and cored: Bosc or Anjou hold up beautifully in the oven without turning to mush, and their mild sweetness lets the syrup shine.
• 1/3 cup pure maple syrup: This is the backbone of the dish, so use the real stuff if you can, the depth matters.
• 2 tbsp unsalted butter, melted: It carries the spices and helps everything caramelize without greasing the pan.
• 2 tbsp crystallized ginger, finely chopped: Little bursts of chewy heat that surprise you in the best way.
• 1 tsp fresh ginger, grated: Sharp and bright, it wakes up the whole syrup.
• 1/4 tsp ground cinnamon: Just enough warmth to round out the edges.
• 1/8 tsp ground nutmeg: A whisper of spice that you feel more than taste.
• 1/2 tsp vanilla extract: Softens everything and ties the flavors together.
• Pinch of salt: Brings out the sweetness and keeps it from feeling flat.
• 1/4 cup toasted chopped pecans or walnuts: Optional, but the crunch and toasty flavor make it feel complete.
• Vanilla ice cream or whipped cream, to serve: Cold against warm is the whole point.

Instructions

Preheat the oven:

Set it to 375°F (190°C) so its ready when you are. This temperature is gentle enough to cook the pears through without scorching the syrup.

Mix the syrup:

In a small bowl, whisk together the maple syrup, melted butter, both gingers, cinnamon, nutmeg, vanilla, and salt until smooth. It should smell like autumn in a spoon.

Arrange the pears:

Lay the pear halves cut side up in a baking dish, snug but not overlapping. Spoon the syrup mixture over each one, making sure the ginger bits are spread around.

Bake and baste:

Slide the dish into the oven and bake for 25 to 30 minutes, spooning the syrup over the pears once or twice. Theyre done when a knife slides in easily and the edges start to caramelize.

Serve warm:

Plate them while theyre still hot, drizzle with the pan syrup, and add a sprinkle of toasted nuts and a scoop of ice cream. The contrast is everything.

Save

I served this once after a long dinner party when I thought everyone was too full for dessert. Someone said it tasted like the kind of thing youd eat by a fireplace, and I havent forgotten that. It became my go to when I want something sweet that feels like care without trying too hard.

Choosing the Right Pears

Bosc pears are my favorite because they stay firm and have a honeyed flavor that stands up to baking. Anjou works too, especially if you catch them just before theyre fully ripe. Avoid Bartlett unless you want a softer, almost sauce like texture, which can be nice in its own way but isnt what Im after here.

Make It Your Own

If you want it spicier, double the fresh ginger or add a pinch of cayenne to the syrup. For a vegan version, swap the butter for coconut oil, it adds a subtle tropical note that actually works. You can also skip the crystallized ginger and use all fresh if thats what you have, just know youll lose that chewy texture.

Serving and Storing

These are best eaten warm from the oven, but they hold up well in the fridge for a couple of days. Reheat gently in a low oven or the microwave, though the syrup wont be quite as glossy. Leftovers are excellent chopped over oatmeal or yogurt the next morning.

• Let them cool slightly before serving so no one burns their tongue on molten syrup.
• If youre making this ahead, bake them earlier in the day and rewarm just before serving.
• A splash of bourbon or dark rum in the syrup makes it feel like a dinner party without much extra effort.

Save

This is the kind of dessert that makes people quiet for a moment while they eat, and thats when you know it worked. I hope it gives you that same feeling of warmth and ease it gave me.

Recipe FAQs

→ What type of pears work best for baking?

Bosc and Anjou pears are ideal as they hold their shape well when baked, maintaining a tender yet firm texture.

→ Can I substitute the crystallized ginger?

Yes, you can replace crystallized ginger with an extra teaspoon of freshly grated ginger for a more pronounced spice.

→ Is there a dairy-free option for this dish?

Substitute butter with coconut oil to make a dairy-free version without sacrificing flavor.

→ What nuts complement the baked pears?

Toasted pecans or walnuts provide a crunchy contrast and enhance the flavor profile.

→ How should this dish be served?

Serve warm, optionally topped with vanilla ice cream or whipped cream for a rich, creamy balance.