Sweet, warm baked pears with honey, cranberries, and toasted pecans, perfect for festive breakfasts and desserts.

Scale

4 ripe but firm pears, halved and cored

1/4 cup honey (plus extra for drizzling)

1/3 cup dried cranberries

1/3 cup pecans, chopped and toasted

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon vanilla extract

Optional: pinch of salt, Greek yogurt, or whipped cream for serving

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1. Preheat oven to 350°F / 175°C.

2. Wash, halve, and core pears; arrange cut side up in a baking dish.

3. In a small bowl, mix honey, cranberries, pecans, cinnamon, nutmeg, vanilla, and salt.

4. Spoon the mixture evenly into the hollow of each pear half.

5. Cover with foil and bake 20 minutes; remove foil and bake 15-20 minutes more until pears are tender.

6. Toast pecans in a dry skillet over medium heat for 3-5 minutes until fragrant.

7. Remove pears from oven and drizzle with extra honey if desired.

8. Top with additional cranberries and toasted pecans.

9. Serve warm with Greek yogurt, whipped cream, or ice cream if desired.

Use Bosc or Anjou pears for best texture.

Maple syrup or agave can replace honey.

Add cloves or ginger for extra warmth.

Mini pears can be used for bite-sized servings.

Store leftovers in the refrigerator for up to 2 days and reheat gently before serving.