Best 11 Baked Pear Recipes

BAKED PEAR

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Peel pears and scoop out bottom core. Cut a small slice from the bottom so pears will stand upright. Place in a shallow baking dish and set aside.
• Melt butter in the microwave or a small saucepan over medium heat. Drizzle pears with melted butter and honey, and sprinkle with ground ginger (and lavender, if using). Cover with aluminum foil with the stems poking through foil.
• Bake in the preheated oven for about 1 hour, or until tender. Baste with released juices occasionally during baking, and again just before serving.

MAPLE-CINNAMON APPLE & PEAR BAKED OATMEAL BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 375'F. Lightly grease a 2 quart casserole dish.
• In a large bowl, combine rolled oats, sugar, cinnamon, baking powder, ginger, salt, and nutmeg. Mix well.
• In a separate bowl, combine almond milk, applesauce, maple syrup, and vanilla and stir well to combine.
• Pour the liquid mixture over the oat mixture and stir until combined. The mixture will be soupy. Stir in the apples and pear.
• Spoon the oatmeal into the casserole dish and smooth out the top. Sprinkle the walnuts on top and gently press them down into the oatmeal with your hands.
• Bake, uncovered, for 35-45 minutes until the oatmeal is bubbly and the apples are fork tender.
• Cool the oatmeal for 5-10 minutes before serving. Enjoy with a splash of almond milk and drizzle of maple syrup if desired.
• Cool the oatmeal completely before wrapping it up and placing it in an airtight container. It will keep in the fridge for 5 to 6 days or in the freezer for 2 to 3 weeks.

PORK CHOPS BAKED IN PEAR SAUERKRAUT

Steps:

• Heat oven to 375°F.
• Heat oil in a large ovenproof skillet over medium heat.
• Add pork chops and cook about 2 minutes per side, turning once, until lightly browned.
• Remove skillet from heat and remove chops to a plate.
• Sprinkle with pepper and salt.
• Meanwhile drain sauerkraut, rinse under cold water, and squeeze dry with paper towels.
• Mix sauerkraut and puréed pears in the skillet.
• Top with pork chops.
• Bake uncovered, 18 to 20 minutes, until centers of chops are opaque and barely pink.
• Serve with mashed potatoes.
• Note: My supermarket stores the bagged sauerkraut in the meat section near the bratwurst and other sausages.
• It really is better tasting than any of the canned or jarred kinds I've tried, if you can find it.

PEAR-AND-RASPBERRY BAKED FRENCH TOAST

Steps:

• Arrange bread, pears, and raspberries evenly in overlapping layers in a 2 1/2-to-3-quart baking dish. In a large bowl, whisk together 1/2 cup sugar, 1 teaspoon cinnamon, and salt. Add eggs, milk, and vanilla; whisk to thoroughly combine. Pour egg mixture evenly over bread and fruits; press with palms to fully submerge. Cover and let stand at room temperature 1 hour, or refrigerate up to 1 day.
• Preheat oven to 350 degrees. Stir together remaining 1/4 cup sugar and 1/2 teaspoon cinnamon. Sprinkle evenly over top of bread and fruits. Bake until puffed, golden brown on top, and set, 55 to 65 minutes (if browning too quickly, tent with foil). Let stand 10 minutes before serving.

BAKED BRIE WITH PEAR TOPPING

Steps:

• Place cheese in an ungreased oven-proof serving dish. Top with pear slices.
• Sprinkle with brown sugar and pecans. Dot with butter.
• Bake at 400 degrees for 5-10 minutes or until cheese is softened.
• Serve with crackers.

BAKED BRIE WITH PEAR, CRANBERRY & WALNUT CONSERVE RECIPE - (4.7/5)

Steps:

• To make the conserve: 1. Heat the butter in a heavy pan over medium heat until it begins to foam 2. Add the pears and cook stirring for 2 - 3 minutes, until the pear is tender 3. Stir in the brown sugar, dried cranberries, walnuts and spices 4. Continue cooking for 10 minutes, then set aside and cool to room temperature To make the brie: 1. Put Brie on a work surface and with a 2-inch round cutter cut out 10 rounds 2. On a lightly floured surface unfold 1 pastry sheet (do not roll out pastry) and with a 2 1/4-inch round cutter cut out 10 rounds 3. Unfold remaining 3 pastry sheets and with a 5-inch round cutter cut out 10 rounds 4. On cleaned work surface arrange 1 large pastry round and brush top with some egg. Center 1 cheese round on pastry and wrap pastry up over cheese to form a 3/4-inch border on top of cheese. Brush border with some remaining egg and top with 1 small pastry round, pressing edges of dough together gently but firmly to seal. Brush round with some remaining egg and chill on a baking sheet. Make more wrapped Brie with remaining pastry and cheese rounds in same manner. Chill each wrapped Brie, uncovered, at least 30 minutes 5. Preheat oven to 425 F. and lightly grease a baking sheet. 6. Bake Brie on baking sheet in middle of oven 15 minutes, or until puffed and golden. 7. Cool Brie on baking sheet on a rack about 10 minutes before serving. Serve warm * Chef Phil likes to serve the brie on a bed of frisèe with a spoonful of the conserve. The bitter frisèe provides a nice contrast of flavors with the creamy and buttery brie. The conserve can be made ahead, cooled and refrigerated up to a week. Allow to come to room temperature before serving.

BAKED PEAR CRUMBLE RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In a food processor, combine the oats, hazelnuts, walnuts, shredded coconut, cherries, flax seeds, cinnamon, and salt. Pulse until finely ground.
• Add the coconut oil, honey, and vanilla, and pulse until just combined. The mixture should hold together when squeezed between your fingers.
• Cut the pears in half lengthwise. Using a tablespoon, scoop out the cores. With a paring knife, cut a "v" shape around the edges of the stem, cutting downward on an angle. Remove the stems.
• Set the pears in a baking dish, cut-side up. Fill each with ¼ cup (30 grams) of the crumble topping, pressing lightly into the pears.
• Bake for 30-35 minutes, or until the topping is golden brown and the pears are tender when pierced with a paring knife.
• Serve immediately, topped with whipped topping and a drizzle of honey, if desired.
• Enjoy!

BAKED WINTER PEAR & APPLE CRISP

Steps:

• Toss fruit with lemon juice.
• Spread in lightly buttered 9-inch baking pan or deep pie plate.
• In a mixing bowl, combine lemon rind, flour, oats, nuts, sugar and spices.
• Blend in butter with a fork and spread over fruit.
• Bake in preheated 350 degrees oven for 30 to 40 minutes or until tender and golden.
• Serve with milk, cream or ice cream.

BAKED PEAR CUSTARD FOR TODDLERS

Steps:

• Preheat oven to 180 degrees Celsius.Lightly oil a medium sized ramekin.
• Spoon pre-cooked pear into ramekin.
• Beat egg and milk together lightly (with a few drops of vanilla essence if you like). Pour the mixture over the pear. Sprinkle a little nutmeg on top.
• Place ramekin inside a larger ovenproof dish. Fill dish with water till halfway up the ramekin.
• Bake in oven for 40mins or until custard is set.

BAKED PEAR & GINGER COBBLER -WHOLE GRAIN GOODNESS

Steps:

• Preheat oven to 375.
• Prepare the crumble topping by combining the first six ingredients and blending with a fork until moistened.
• Prepare the pears by peeling and then slicing the pears (discard the core) and tossing with lemon, white flour and if desired, the 2 tbsp of sugar. (I have made it without this added sugar, because my pears were nice and sweet by themselves).
• Spray a shallow dish with butter flavored cooking spray, then layer the pears evenly. Sprinkle the crumble topping over the pears.
• Bake about 30-35 minutes on center oven rack until the crumble is a golden brown.
• This is best served slightly warm or at room temperature. I finish with a dollop of freshly whipped cream, or vanilla ice cream and watch it dissappear!
• Enjoy and be blessed.

BAKED PEAR CRISP

Steps:

• Preheat oven to 350.Butter three oven-safe crocks. In a medium bowl, mix the 1/2 cup flour, oats, brown sugar, walnuts, cinnamon and pinch of salt. Add the butter to the oat mixture and use a pastry blender to cut it in, until the butter is partially incorporated. To fully incorporate the butter, mix with your finger tips until the oat mixture forms small clusters.In a large bowl, mix the pears, zest, juice, flour, sugar, salt, cinnamon and nutmeg. Divide the pears between the three buttered crocks. Top the pears with the oat mixture, dividing it evenly between the three crocks. Press the tops of the oat mixture slightly to compact. Bake the three crocks on a baking sheet (to catch any drippings, if the crocks bubble over) for 35 to 45 minutes, or until the pears are tender. Top the crocks with ice cream, if desired, and serve.