Spiced Whole Baked Pears (Holiday Dessert)

Whole Baked Pears are a simple yet elegant dessert, highlighting the natural sweetness of pears with a light blend of spices. Infused with honey, ginger, and cardamom, these tender baked pears are brightened by an optional splash of lemon, creating an aromatic treat perfect for cozy evenings or special occasions.

If you enjoy sweet fruit dishes, be sure to check out my caramelized apples and my air fryer peaches.

Pears: ideally you'll use an American pear like the Bartlett, though you could also use Asian pears and bake them for an extra 10-15 minutes, if that's all you have access to. Frozen pears would not work well for this recipe.

Honey: possibly the best-kept secret on a low histamine diet, honey is a fantastic way to add a bit of sweetness to balance out the spiced flavor of these baked pears - try serving them with a side of whipped honey for some presentation flair. Bonus points if it's local honey, which has been shown to blunt the effects of environmental allergies.

Ginger: possibly the best-known spice around the world, ginger is the sharp, mildly sweet root of a flower. It’s an incredibly healthy low histamine spice that's been used for thousands of years in dishes both sweet and savory, and adds bite to these baked pears.

Cardamom: this floral, lightly citrusy seed is native to India and adds a beautiful complexity to sweet and savory dishes, as well as an antihistamine punch. Try these honey cardamom cookies for another sweet use of the spice.

*Optional* Lemon Juice: the kick of acid from the lemon juice really accentuates the complexity of the pears' spices, without adding too much flavor of its own. Additionally, lemon contains loads of vitamin C, a known mast cell stabilizer, though some people are sensitive to citrus-derived forms of it.

*Optional* Nuts or Seeds: your nut or seed of choice adds a bit more texture, protein, and fiber to the dish, and larger options like almonds should be roughly chopped. Nut-free alternatives I'd recommend trying are raw whole sunflower seeds or pumpkin seeds, not chopped; nigella seeds would also make a nice addition.

See recipe card for exact ingredients and quantities.

• Pears - instead of whole American pears, you could use either apples or Asian pears, though for both you would need to bake them for 10 to 15 minutes longer.
• Honey - to make these vegan-friendly, you can use the same amount of agave or maple syrup.
• Spices - use roughly the same amount of any blend of spices you tolerate and enjoy, with some other great options being cinnamon or coriander seed.

Coconut Cream: Serve the baked pears with a dollop of coconut cream or whipped cream for a creamy contrast.

Citrus Zest: Enhance the flavor by adding lemon or orange zest to the honey mixture before baking for a bright, citrusy note.

Herbal Infusion: Add a sprig of fresh rosemary or thyme to the baking dish for a subtle herbal note that complements the sweetness and would be delicious if served with pork or chicken thighs.

Grilled Variation: Instead of baking, grill halved pears for a smoky flavor and caramelization, enhancing their natural sweetness.

Try gussying up these baked pears with a drizzle of homemade rose syrup!

Preparing pears for being baked whole is a reasonably straightforward process that enhances their natural sweetness. Start by selecting ripe, firm pears like Bosc, Bartlett, or Anjou, and rinse them under cool running water to remove any dirt. For more flavorful pears, you can core each pear using a melon baller or paring knife, being careful not to cut through the bottom.

You can either peel the pears or leave the skin on, depending on your preference—peeling will create a softer texture that may get mushy if overbaked. Once cored and peeled (if desired), place the pears upright in a baking dish, then drizzle with a teaspoon of lemon juice to prevent browning and enhance flavor.

With the pears prepped, they are ready to be filled or drizzled with the delicious spice mixture, which can include some raw nuts or seeds for added crunch. If your pears aren't cored or peeled, you should add th elemon juice to the spiced honey mixture, if using it.

Honestly, I don't prefer to freeze these. They do reheat pretty well from the fridge, but that's not a viable storage option for everyone, so I purposefully use just two pears at a time when I make this recipe, as it can easily be halved or doubled for varying crowd sizes.

However if you need to freeze them, cook them beforehand and mentally prepare for a mushy texture once defrosted. To freeze them, put a single layerof pear halves on a baking sheet topped with a piece of waxed paper, freeze them fully through (at least 30 minutes), and place in a larger container for long-term storage.

To reheat whole baked pears, heat them in the air fryer at 400°F (205°C) for 3-5 minutes or in the oven at 310°F (155°C) for 7 to 10 minutes, then serve immediately. If you're not on a low histamine diet, these pears can stay good in the fridge for up to 3 days when stored in an air-tight container and cooled to room temperature beforehand.