Baked Cinnamon Pears (No Honey, Spice-Sweet)
Halved pears baked soft with cinnamon and a scatter of walnuts — no honey, no maple, nothing added. Warm spice and slow roasting are all the sweetness they need. Elegant, comforting and genuinely sugar-conscious.
Why you'll love this recipe
- Not one spoon of refined sugar
- Makes enough for 4
- Easy, with clear steps and nothing fussy
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 4 ripe but firm pears, halved and cored
- 2 tsp cinnamon, 1/2 tsp ginger, pinch cloves
- 1/3 cup chopped walnuts
- 1 tbsp butter or coconut oil, in small dots
- Squeeze of lemon
- To serve: plain Greek yogurt (for protein)
How to make it
Preheat oven to 350°F (175°C). Set pear halves cut-side up in a baking dish.
Squeeze over a little lemon; dust generously with cinnamon, ginger and cloves.
Fill each core hollow with chopped walnuts; dot with butter.
Add a splash of water to the dish; bake 25–30 minutes until soft and fragrant.
Serve warm with a spoon of Greek yogurt and the pan juices.
Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Baked Cinnamon Pears (No Honey, Spice-Sweet)
Halved pears baked soft with cinnamon and a scatter of walnuts — no honey, no maple, nothing added. Warm spice and slow roasting are all the sweetness they need. Elegant…
Ingredients
- 4 ripe but firm pears, halved and cored
- 2 tsp cinnamon, 1/2 tsp ginger, pinch cloves
- 1/3 cup chopped walnuts
- 1 tbsp butter or coconut oil, in small dots
- Squeeze of lemon
- To serve: plain Greek yogurt (for protein)
Instructions
- Preheat oven to 350°F (175°C). Set pear halves cut-side up in a baking dish.
- Squeeze over a little lemon; dust generously with cinnamon, ginger and cloves.
- Fill each core hollow with chopped walnuts; dot with butter.
- Add a splash of water to the dish; bake 25–30 minutes until soft and fragrant.
- Serve warm with a spoon of Greek yogurt and the pan juices.
