Ingredients:

  • 8 firm-ripe Bosc or Anjou pears (approx. 4 lbs / 1.8 kg)
  • 1/2 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Preheat your oven to 375°F (190°C). Wash the pears and slice them in half lengthwise.
  2. Use a paring knife or a small melon baller to scoop out the core and seeds, creating a small well in the center of each pear half. Arrange them cut-side up in a 9x13 inch baking dish.
  3. In a small bowl, combine the melted butter, pure maple syrup, vanilla extract, and ground cinnamon. Whisk until the mixture is smooth and the cinnamon is fully integrated.
  4. Using a spoon or pastry brush, evenly drizzle the glaze over each pear, ensuring the center wells are filled.
  5. Bake for 20–25 minutes until the pears are tender when pierced with a fork and the syrup is bubbling and mahogany-colored around the edges.
  6. Remove from the oven and let the pears rest for 5 minutes to allow the glaze to thicken slightly before serving.