cinnamon-cardamom-baked-pears

Cinnamon Cardamom Baked Pears with Honey Drizzle

TOTAL
50min
PREP
15min
COOK
35min
Easy

Elevate your dessert game with these simple yet elegant Cinnamon Cardamom Baked Pears. Tender, warm pears infused with aromatic spices and a touch of honey, perfect served with a dollop of yogurt or a scoop of ice cream.

250 Calories
2g Protein
55g Carbs
2g Fats

*Nutrition per serving

Desserts
Fruits & Vegetables
Healthy Recipes
Quick & Easy Recipes

Ingredients

Servings: 4
4 medium (approx. 200g each) Pears (Bosc or Anjou recommended)
4 tbsp (60ml) Honey
1 tsp (3g) Ground Cinnamon
1/2 tsp (1.5g) Ground Cardamom
1 tbsp (15ml) Lemon Juice
2 tbsp (30ml) Water
For serving Vanilla Ice Cream or Greek Yogurt

Steps

1

Preheat your oven to 190°C (375°F). Prepare a small baking dish that will comfortably hold the four pear halves without crowding them.

2

Wash the pears thoroughly. Slice each pear in half lengthwise. Using a small spoon or a melon baller, carefully scoop out the core and seeds from each pear half, creating a small cavity.

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Be careful not to scoop too deep, just enough to remove the core.

3

In a small bowl, whisk together the honey (or maple syrup), ground cinnamon, ground cardamom, lemon juice, and water. This mixture will form the flavorful glaze for your pears.

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Ensure the spices are well distributed in the liquid.

4

Place the cored pear halves cut-side up in the prepared baking dish. Spoon the honey-spice mixture evenly into the cavity of each pear half.

5

Pour the remaining 2 tablespoons (30ml) of water into the bottom of the baking dish. This will help create steam, ensuring the pears bake evenly and stay moist.

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The water prevents the bottom of the pears from drying out and helps create a gentle steaming environment.

6

Cover the baking dish tightly with aluminum foil. This traps the steam and ensures the pears cook through without becoming dry or burnt.

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Ensure the foil is sealed well around the edges of the dish.

7

Bake in the preheated oven for 30-40 minutes, or until the pears are tender when pierced with a fork. The exact time will depend on the ripeness and size of your pears.

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Begin checking for tenderness at the 30-minute mark. Overcooked pears can become mushy.

8

Carefully remove the aluminum foil (watch out for steam). If you desire a slightly more caramelized glaze, you can remove the foil for the last 5-10 minutes of baking, or broil briefly, watching very closely to prevent burning.

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Broiling is optional and requires constant supervision. Pears can burn quickly.

9

Once tender, carefully remove the baking dish from the oven. Let the pears cool slightly in the dish for about 5-10 minutes before serving.

10

Serve the warm baked pears in their baking dish or transfer them to individual plates. Spoon any extra glaze from the baking dish over the pears. Top with a scoop of vanilla ice cream or a dollop of Greek yogurt.

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Serve immediately for the best texture and temperature contrast.

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