Topped with homemade whipped cream, these baked pears with a maple bourbon glaze are an impressive, showstopper dessert. Special enough for holidays but easy enough for everyday. Serve them for Thanksgiving, Christmas, New Year’s Eve, or even just a fancy weeknight dessert!
We Love Baked Fruit Desserts
Whenever I want to make an impressive dessert, but I’m short on time, my go-to is always some kind of baked fruit. My family always served Cider Baked Cinnamon Apples and Spiced Hot Fruit Bake for the holidays, and that’s what inspired me to make these pears.
Super quick and easy to make, top these baked pears with some crunchy raw sugar, granola, toasted nuts, and a generous dollop of homemade whipped cream for a Pinterest worthy dessert!
Ingredients You’ll Need
To keep this dessert low-in-sugar, I am using a naturally sweeter variety of pears.
- Seckel pears – Smaller and a little sweeter than most other pears so you don’t need a ton of sugar! Of course, the recipe works with any type of pear such as Bartlett, Anjou, or Bosc, just adjust the sweetness accordingly.
- Maple Syrup – Or sugar-free maple syrup.
- Coconut Sugar – Feel free to use brown sugar, if preferred.
- Pure Distilled Bourbon Whiskey – Pure, distilled bourbon is considered to be gluten-free!
- Orange Juice – Freshly squeezed is best! Or, swap the orange juice for apple cider vinegar.
- Ground Ginger – This adds a nice kick of flavor that balances out the sweetness.
- Nutmeg – Technically optional, this adds extra depth and a bit of warmth.
- Vanilla – Be sure to use pure vanilla extract, and not artificial vanilla.
Sekel Pear Nutrition
Like other pears, the Seckel has a lot of nutritional value. They are:
- High in fiber
- Good source of Vitamin C and Vitamin K
- Sodium free
- Fat-free
- Cholesterol free
How to Make Maple Glazed Baked Pears
Be sure to scroll down to the recipe card below for the complete ingredients, instructions, cooking notes, and nutrition information.
Prepare The Pears
There’s minimal prep time to make these pears! You do need to wash the pears, of course, but you don’t have to peel them unless you want to. I like the rustic look and the extra fiber in the skin, so I keep it on.
I keep the core intact, because you can eat that as well! The seeds are easy to remove, especially after the pears are baked.
You just need to slice 6 to 8 pears in half, from the top to the bottom. Cut straight through the core and be sure to use a sharp knife – it’s much easier and safer that way!
Maple Bourbon Glaze
Making the sweet bourbon glaze couldn’t be any easier!
- Whisk together the maple syrup, coconut sugar, bourbon, orange juice, ginger, and optional nutmeg over medium heat. Bring to a light (soft) boil.
- Reduce the heat to low and simmer for 20 to 30 minutes or until the glaze thickens into a syrup-like consistency.
Whipped Cream or Vegan Whipped Cream
The key to making whipped cream is to chill the cream (or coconut cream). Heavy cream is always refrigerated, but canned coconut cream is shelf stable. To make it whip up, the coconut cream has to be very cold. It needs to chill in the fridge for at least 24 hours.
Before you whip the coconut cream, you need to drain the water from the top. You can watch the recipe video in my vegan coconut cream frosting post for more details.
Common Questions
You can easily enjoy this recipe as it is, topped with whipped cream! Or, if you’re feeling fancy, you can serve caramelized pears topped with ice cream, yogurt, or nuts like walnuts or almonds. Or, pair them with oatmeal, pancakes, or waffles for a breakfast treat! Spoon a little of the leftover juices on top for extra flavor.
This recipe is best served right away. However, if you have leftovers, you can store them in an airtight container in the fridge for one to two days. Warm them in the microwave or in a large skillet or pan over medium heat.
We haven’t tested it, but it should work with options like peaches or apples! Just be sure to keep a close eye on the oven, and adjust the baking time as needed.
More of Our Favorite
Gluten-Free Holiday Dessert Recipes
Baked Pears with Maple Bourbon Glaze
- Total Time: 30 to 40 minutes
- Yield: 8 – 10 servings 1x
- Diet: Gluten Free
Description
Baked pears with sweet bourbon glaze and homemade whipped cream are an impressive and delicious holiday dessert. This fruit dessert recipe appears fancy, but it is SO easy to make! Perfect to serve for Christmas, New Year’s Eve, or holiday parties.
Ingredients
- 6 to 8 Seckel pears, cut into half from top to bottom
Maple Bourbon Glaze
- ½ cup maple syrup or sugar free maple syrup
- ¼ to ⅓ cup coconut sugar or brown sugar
- ¼ cup pure bourbon whiskey (gluten free)
- 1 Tablespoon orange juice or 1 teaspoon apple cider vinegar
- ¼ teaspoon ground ginger
- Optional pinch nutmeg
- 1 teaspoon vanilla extract
Topping
- 8 oz chilled heavy cream or 13.6 oz canned coconut milk, chilled 24 hours
- 3 Tablespoons maple syrup
- Dash ground ginger and/or cinnamon
- Pinch sea salt
Instructions
- Preheat the oven to 400°F.
- In a small saucepan, whisk together the maple syrup, coconut sugar, bourbon, orange juice, ginger, and optional nutmeg over medium heat. Bring to a light (soft) boil.
- Reduce the heat to low and simmer for 20 to 30 minutes or until the glaze thickens into a syrup-like consistency (see notes if sauce needs thickening). Whisk in vanilla extract.
- Place sliced pears on a baking sheet or in a roasting pan, cut side facing up.
- Brush the maple bourbon glaze onto the pears with marinade brush (use remaining glaze on other dessert dishes). Place the pan in the oven and bake at 400F for 20 to 25 minutes, or until the pears are tender, soft, and golden.
- Remove from the oven and cool slightly before plating.
- To make whipped cream (can be made a day ahead of time and chilled in the fridge, covered), place the chilled heavy cream in a bowl. Mix in 3 Tablespoons maple syrup, ground ginger/cinnamon and salt. Using a hand or stand mixer, whip for 2 to 5 minutes until whipped cream is formed. **If using coconut milk, see coconut whip frosting post for more information.
- Serve warm pears plated with whipped cream or store separately in the fridge in an airtight container for up to 1 week.
Notes
Substitution Tips – If you don’t have Seckel pears, use red Anjou pears. They are similar in taste, but not as tart. Baking times may vary.
Cooking Tips –If the glaze is not thick enough after simmering for 20 to 30 minutes, whisk in ½ teaspoon arrowroot powder or cornstarch. It will thicken as it cools.
The nutrition will vary based on type of pears and how much glaze is brushed on the pears.
- Prep Time: 10 minutes
- Cook Time: 20 to 30 minutes
- Category: desserts
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 pear with ¼ cup whip
- Calories: 187
- Sugar: 16.6 g
- Sodium: 267.4 mg
- Fat: 9.7 g
- Saturated Fat: 6.1 g
- Carbohydrates: 22.6 g
- Fiber: 3.3 g
- Protein: 1.1 g
- Cholesterol: 29.9 mg
These turned out SO GOOD!! Will be making again throughout the fall and holidays😄 Had some syrup/glaze left over that I mixed with oatmilk and added to my morning coffee… delicious!
Love the leftover glaze idea!! Genius ☕️
There’s some serious deliciousness going on here! LOVE the flavor combo! Amazing! 🙂
While this recipe is so delicious, I also love your tips about which pears to use, and what nutrients they are full of. It makes me feel like I’m making a better decision for myself and my family. Thank you!
This was so delicious! Thanks for sharing such a delicious and healthy treat!
That bourbon glaze is pretty much the best thing ever!
I just love you recipes and this is an absolute winner! Love it!
Thank you, Lauren!
such a gorgeous dessert! & SO easy. thanks for sharing this!
Yes, so easy! Thanks, Lisa!