Baked Pears with Cranberries, Honey, and Walnuts
For a holiday-perfect dessert, choose larger pears like Bosc or Anjou that retain their shape and true pear essence after baking. Bosc, with their oblong shape, bring juiciness and a subtle crunch, maintaining flavor and structure when cooked. Anjou, being "all-purpose pears," offer year-round availability and resilience to high temperatures when baked, resulting in a sweet, buttery, slightly firm flesh—ideal for a festive holiday recipe.
Preheat oven to 375 degrees F. Grab a baking sheet and line with parchment paper and set aside.
Rinse, dry, and cut pears in half lengthwise. Carefully core each pear with a small spoon. Slice a small piece off the backside of the pear to help it lay flat on the baking surface. This is a great trick to keep the filling from falling out.
In a small bowl add the rest of the ingredients and stir to incorporate well. Using the same spoon you used to core the pears, place a spoonful of mixture into the hollowed out area of each pear.
Bake for 25 Minutes or until the pears are tender.
Place pears on a large decorative plate and sprinkle a light dusting of powdered sugar. Add a few cinnamon sticks scattered about for garnish.
Ingredients
Directions
Preheat oven to 375 degrees F. Grab a baking sheet and line with parchment paper and set aside.
Rinse, dry, and cut pears in half lengthwise. Carefully core each pear with a small spoon. Slice a small piece off the backside of the pear to help it lay flat on the baking surface. This is a great trick to keep the filling from falling out.
In a small bowl add the rest of the ingredients and stir to incorporate well. Using the same spoon you used to core the pears, place a spoonful of mixture into the hollowed out area of each pear.
Bake for 25 Minutes or until the pears are tender.
Place pears on a large decorative plate and sprinkle a light dusting of powdered sugar. Add a few cinnamon sticks scattered about for garnish.
