Pecan & Raisin Baked Pears
Pecan & Raisin Baked Pears are another fall harvest recipes that are sugar free, easy, 7 ingredients and so tasty you will wonder why you haven’t made them before. Much like our pear & fig galette, this recipe is delicious without being overpowering and completely free from refined sugars!
Baked pears is so simple, you can stuff them with lots of different combinations of fruits, nuts and spices and add a little sweetener and this dairy free, gluten free number is a sure hit for dessert. Minimal preparation is required, from start to finish this recipe took me 30 minutes and my family was thrilled with how delicious it was.
We used honey in this recipe but don’t let that deter you vegans, simply substitute out the honey for agave or rice syrup, coconut sugar or maple syrup and this is a recipe for you.
Our baked pears also call for pecans, golden raisins, pumpkin seeds, chia seeds and cinnamon. These simple ingredients can be substituted out for other things, if required. If you have a nut allergy then try figs, if you can’t have the naturally occurring sulphites in raisins, then swap them out for dates, you could leave out the chia seeds altogether if you like, and add more pumpkin seeds, both raw or roasted are nice additions.
When preparing your baked pears, be sure to do this as close to the time you will stuff them as possible. They of course turn brown when they oxidize and although, this occurs slightly when they bake, too much will look less appetizing. Lastly, remember to cut a small flat section off the round part of the pear (see photo), to keep it from slipping and rolling away, while you fill it, bake it and eat it.
Love baked fruit recipes? Check out the baked apples vegan creme brûlée, it is a show stopper recipe!
Nut & Seed Stuffed Baked Pears
- casserole/ baking dish
- melon baller
- cutting board
- medium small bowl
- 3 pears
- ⅓ cup pecans, chopped
- ⅓ cup golden raisins, chopped
- 1 tbsp honey (could be substituted for other sweeteners)
- 1 tsp roasted pumpkin seeds (could also use raw), chopped
- ½ tsp white chia seeds
- ½ tsp cinnamon
- Measure out pear stuffing ingredients.Chop to ⅛" pieces, raisins, pecans, pumpkin seeds and mix in bowl.
- Add honey, chia seeds and cinnamon, stir until evenly combined.
- Slice pears in half and take a small disk off the bottom so pears will sit flat.With melon baller, scoop out a bowl form in the core area, double the size of the core, and scoop out the area from the core to the stem.
- Fill the scooped out area with the nut and seed mixture.Bake in oven at 350° F for 25 minutes. Pears will be soft when you test with a fork.Let cool 15 minutes before serving.We topped ours with a drizzle of maple syrup and vanilla yogurt.