These roasted maple spiced pears are wonderful to have on a chilly autumn day. The whole house will smell amazing, and you can feel good about serving it to your family!
The red d’anjou pears have been so delicious and sweet this season! My boys are crazy for them, I can’t keep them in the house! Every time I go to eat one, they are already gone. I made this recipe with a mix of red and green d’anjou pears, but next time I’ll try it with all red because I think the colors will be really pretty. You could also make this recipe with apples, or a mix of apples and pears.
I arranged my pear slices in a lovely fan pattern before roasting. But guess what? I just ended up stirring them up before serving, so next time I won’t bother. I’ll just toss the pear slices and the sauce right in the pie plate, instead of taking the extra steps of glazing them in a separate bowl and arranging in a fan pattern before roasting.
Try it with my Homemade Coconut Vanilla Ice Cream!
Note: If you really want to gild the lily, you can make a double batch of the sauce and reserve half to pour over the ice cream and pears before serving.
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- ¼ cup butter (or coconut oil)
- ¼ cup maple syrup
- 2 Tbs unfiltered apple cider
- 1 Tbs lemon juice
- ¼ tsp cinnamon
- ⅛ tsp nutmeg
- ⅛ tsp cardamom
- ⅛ tsp cloves
- 5 red d'anjou pears (or other soft skinned pears)
- Preheat oven to 400 degrees.
- Butter a pie dish.
- Add ¼ cup of butter to a saucepan over medium heat. When butter begins to froth, add the next 7 ingredients and whisk together. Simmer sauce for 10 minutes to reduce, stir frequently.
- Wash and cut pears, lengthwise into quarters, (I like the texture of the skins on the pears, and the skins are also full of nutrients, but you can peel them if you prefer.)
- Remove the pear cores, and slice each quarter into four slices, lengthwise. Put slices into the pie dish, pour the sauce over the slices, and toss well to coat.
- Bake uncovered for 1 hour, stirring the slices every 15 minutes.