Caramel Pistachio Baked Pears

Caramel Pistachio Baked Pears are one of my favorite go-to desserts when I want something elegant yet easy to prepare. The natural sweetness of the pears intensifies as they bake, turning soft and golden, while the rich caramel and crunchy pistachios create an irresistible topping. It’s a dessert that feels both cozy and refined — perfect for dinner parties or a quiet night in.

Why You’ll Love This Recipe

I love this recipe because it brings together just a few ingredients to create something truly special. The contrast of soft, warm pears with sticky caramel and the nutty crunch of pistachios is a match made in dessert heaven. Plus, it’s naturally gluten-free, beautiful to present, and feels indulgent without being overly heavy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ripe but firm pears (like Bosc or Anjou), halved and cored
• Butter
• Brown sugar or coconut sugar
• Cinnamon
• Vanilla extract
• Chopped pistachios
• Caramel sauce (homemade or store-bought)
• Sea salt (optional, for finishing)

Directions

1. Prep the pears:
   I preheat the oven to 375°F (190°C). I halve the pears and scoop out the cores with a spoon or melon baller, then place them cut-side up in a baking dish.
2. Add flavor:
   I melt butter and mix it with brown sugar, cinnamon, and vanilla. I spoon this mixture over each pear half, letting it pool into the hollowed-out centers.
3. Bake:
   I bake the pears uncovered for 25–30 minutes, basting once or twice with the melted juices from the pan. They’re done when they’re soft and golden but still hold their shape.
4. Top and serve:
   Once out of the oven, I drizzle warm caramel sauce over the pears and sprinkle with chopped pistachios. A pinch of sea salt on top brings everything together.

Servings and timing

This recipe serves 4 and takes about 40 minutes from start to finish.

Variations

Sometimes I stuff the pears with a spoonful of mascarpone, ricotta, or Greek yogurt after baking for added creaminess. I’ve also added a splash of bourbon or maple syrup to the butter mixture for deeper flavor. For extra crunch, I mix the pistachios with granola or crushed amaretti cookies.

Storage/Reheating

I store leftovers in the fridge for up to 3 days. To reheat, I warm the pears in the oven at 325°F or microwave for about 30–45 seconds. I usually add fresh caramel and pistachios after reheating to keep the texture just right.

FAQs

Can I make this ahead?

Yes — I bake the pears in advance and reheat them before serving. I add the caramel and pistachios right before serving for the best texture.

What type of pear works best?

I use Bosc or Anjou pears because they hold their shape well when baked. I avoid overly ripe pears, as they can become too mushy.

Can I make this dairy-free?

Yes — I use a plant-based butter and dairy-free caramel sauce. The result is just as delicious and still comforting.

Can I use other nuts?

Absolutely. Chopped walnuts, almonds, or pecans work great if I don’t have pistachios on hand.

Is it possible to reduce the sugar?

Yes — I’ve made this with just a light drizzle of honey or maple syrup instead of full caramel and it’s still delicious, especially if the pears are very sweet.

Conclusion

Caramel Pistachio Baked Pears are the kind of dessert that makes simplicity feel gourmet. With their warm spices, rich caramel, and nutty crunch, they’re as beautiful to serve as they are satisfying to eat. Whether I’m entertaining or treating myself, this dish never fails to impress — and it always disappears fast.

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