How should I serve glazed pears?

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.

Can I store leftovers?

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.

Can I use this recipe with different fruit?

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.

Maple Bourbon Baked Glazed Pears

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

Units Scale

6 to 8 Seckel pears, cut into half from top to bottom

Maple Bourbon Glaze

1/2 cup maple syrup or sugar free maple syrup
1/4 to 1/3 cup coconut sugar or brown sugar
1/4 cup pure bourbon whiskey (gluten free)
1 Tablespoon orange juice or 1 teaspoon apple cider vinegar
1/4 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

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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

Substitute 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 1/2 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 1/4 c 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