Go Back
Print Pin

Spiced Maple-Walnut Baked Pears

Enjoy these tender, oven-baked pears, highlighting natural sweetness. A warm, spiced maple glaze and a crunchy walnut crumble create an elegant dessert. This recipe has been modified to align with DASH principles by reducing saturated fat, sodium, and added sugars.
Course Dessert
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 194kcal

Equipment

  • 9x13-inch ceramic baking dish
  • Small Mixing Bowl
  • Whisk
  • Paring knife or melon baller
  • Cutting board
  • Small nonstick skillet (for toasting walnuts)

Ingredients

Pantry & Spices

  • 1/2 cup 58 g coarsely chopped raw walnuts
  • 1/4 cup 60 ml pure maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice

Produce

  • 3 firm ripe Bosc or Bartlett pears about 1.2 lbs / 540 g total
  • 1/4 teaspoon fresh lemon zest

Oils

  • 2 tablespoons 30 ml heart-healthy oil (such as walnut oil, avocado oil, or a light olive oil)

Instructions

  • Prepare Oven and Dish: Preheat your oven to 375°F (190°C). Lightly grease the bottom and sides of the ceramic baking dish with a small amount of your oil.
  • Toast Walnuts: Spread the chopped walnuts in a single layer on a small, dry skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until they become fragrant and lightly browned. Immediately remove from the skillet and set aside to cool.
  • Core the Pears: Wash and dry the pears. Slice each one in half lengthwise. Use a melon baller or a small spoon to carefully scoop out the core and seeds from each half. To help them sit securely, shave a tiny slice off the rounded bottom of each pear half so they rest flat.
  • Mix the Glaze: In a small mixing bowl, whisk together the oil, pure maple syrup, vanilla extract, pumpkin pie spice, and fresh lemon zest until fully combined.
  • First Bake: Arrange the pear halves in the prepared baking dish with the cored side facing up. Drizzle approximately half of the maple glaze evenly over the pears, allowing it to pool in the cored centers. Bake for 25 minutes.
  • Final Bake: Carefully remove the dish from the oven. Spoon the remaining glaze over the pears and sprinkle with the toasted walnuts. Return the dish to the oven and bake for an additional 10-12 minutes, or until the pears are fork-tender and the glaze is bubbling at the edges. Let cool for a few minutes before serving.

Notes

  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. They can be enjoyed cold or gently reheated in the microwave.
  • Ingredient Swaps: Pecans are an excellent substitute for walnuts. For a different spice profile, try using a pinch of ground cardamom and ginger instead of the pumpkin pie spice.
  • Serving Suggestions: These pears are delightful on their own but are also fantastic served warm with a scoop of low-fat frozen yogurt or a dollop of plain low-fat Greek yogurt for a tangy, DASH-friendly contrast.

Nutrition Information (per serving)

Approximate values based on standard ingredients.
  • Calories: 194
  • Total Fat: 11.1 g
  • Saturated Fat: 1.1 g
  • Sodium: 3 mg
  • Total Carbohydrate: 24.7 g
  • Dietary Fiber: 3.6 g
  • Net Carbs: 21.1 g
  • Total Sugars: 17.4 g
  • Includes: 8.5 g Added Sugars
  • Protein: 1.9 g
  • Potassium: 179 mg
  • Calcium: 29 mg