These easy baked pears with ice cream are a warm, tender dessert made with honey, vanilla ice cream, and pistachios that comes together in no time. The pears are baked until soft and lightly caramelized, then served warm with cold vanilla ice cream and crunchy pistachios.
This baked pears with ice cream recipe looks elegant enough for a special dinner but requires only a few basic ingredients and about 10 minutes of prep. It is a wonderful way to use ripe pears during fall and winter, although it can be enjoyed any time of year.
Why You’ll Love This Baked Pear Dessert
- It requires only a handful of ingredients.
- The preparation takes about 10 minutes.
- No complicated baking techniques are needed.
- The combination of warm pears and cold ice cream is irresistible.
- It is easy enough for a weeknight but elegant enough for entertaining.
- The recipe can easily be doubled for a larger gathering.
Ingredients You’ll Need
Pears
Choose large pears that are ripe but still firm. Bosc and Anjou pears work especially well because they hold their shape during baking. Bartlett pears can also be used, but they may cook more quickly when very ripe.
There is no need to peel the pears. The peel helps the fruit keep its shape and adds color to the finished dessert.
Honey
Honey adds sweetness and creates a light syrup in the baking dish. Part of the honey is added before baking, while the remaining honey can be drizzled over the pears before serving.
Maple syrup can be used instead of honey if preferred.
Vanilla Ice Cream
Classic vanilla ice cream pairs beautifully with the warm pears. Vanilla bean, caramel, cinnamon, or butter pecan ice cream would also be delicious.
Pistachios
Chopped pistachios add color and a pleasant crunch. You can replace them with walnuts, pecans, almonds, or hazelnuts.
Cinnamon
Cinnamon is optional, but it adds warmth and complements the natural flavor of the pears. A small pinch of cardamom, nutmeg, or vanilla can also be used.
How to Make Baked Pears with Ice Cream
Begin by preheating the oven to 375°F (190°C).
Wash and dry the pears, then cut them in half lengthwise. Use a teaspoon or melon baller to remove the core and seeds, creating a small hollow in the center of each pear half.
Arrange the pears cut side up in a baking dish. Drizzle them with half of the honey and sprinkle with cinnamon, if using. Add two tablespoons of water to the bottom of the dish. The water prevents the honey from burning and helps create a light syrup.
Bake the pears for 25–35 minutes. The exact baking time will depend on the variety, size, and ripeness of the pears. They are ready when a knife slides easily into the flesh but the pears still hold their shape.
Let the baked pears cool for 3–5 minutes. Place a small scoop of vanilla ice cream on each pear half, drizzle with the remaining honey or syrup from the baking dish, and finish with chopped pistachios.
Serve the baked pears with ice cream immediately while they’re still warm and the ice cream is beginning to melt.
Tips for the Best Baked Pears with Ice Cream
Choose pears that are firm-ripe rather than very soft. Overripe pears may become mushy or lose their shape in the oven.
Try to select pears that are approximately the same size so they finish baking at the same time.
Do not skip the water in the baking dish. It keeps the honey from burning and creates a flavorful syrup for serving.
Check the pears after 25 minutes. Smaller or softer pears may be ready sooner, while firm Bosc pears may need a few additional minutes.
Allow the pears to cool briefly before adding the ice cream. If they are too hot, the ice cream will melt immediately.
Variations and Substitutions
- Replace honey with pure maple syrup.
- Use walnuts, pecans, hazelnuts, or sliced almonds instead of pistachios.
- Add a small amount of ground ginger, cardamom, or nutmeg.
- Serve the pears with Greek yogurt or whipped cream instead of ice cream.
- Add dried cranberries or raisins to the centers of the pears before baking.
- For a richer dessert, drizzle the pears with caramel or melted dark chocolate.
- Add a little granola before serving for extra crunch.
What to Serve with Baked Pears
These baked pears with ice cream are delicious served warm, though they can also be paired with whipped cream, Greek yogurt, mascarpone, or lightly sweetened crème fraîche instead.
For a more indulgent dessert, add caramel sauce, chocolate sauce, or a spoonful of chopped toasted nuts.
If you enjoy easy homemade desserts, try my Moist Sour Cream Walnut Cake or this Lemon Bundt Cake with Orange Glaze. For a special breakfast or brunch, these Easy Homemade Waffles are another delicious option.
Easy Baked Pears with Vanilla Ice Cream
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- Wash and dry the pears. Cut them in half lengthwise and use a teaspoon or melon baller to remove the cores and seeds.
- Arrange the pear halves cut side up in a baking dish.
- Drizzle the pears with 1 tablespoon of honey. Sprinkle with cinnamon, if using.
- Pour 2 tablespoons of water into the bottom of the baking dish.
- Bake for 25–35 minutes, until the pears are tender when pierced with a knife but still hold their shape.
- Remove the pears from the oven and let them cool for 3–5 minutes.
- Place one small scoop of vanilla ice cream on each pear half.
- Drizzle with the remaining honey or syrup from the baking dish and sprinkle with chopped pistachios. Serve immediately.
Notes
- Bosc and Anjou pears hold their shape particularly well during baking.
- The baking time will vary depending on the variety, size, and ripeness of the pears.
- Maple syrup can be used instead of honey.
- Replace the pistachios with walnuts, pecans, almonds, or hazelnuts if desired.
- Store baked pears without the toppings in the refrigerator for up to 2 days.
- Nutrition information is an estimate and will vary depending on the pears, honey, and ice cream used.
Make-Ahead and Storage Instructions
The pears can be baked several hours in advance. Let them cool, cover the baking dish, and refrigerate them without the ice cream or pistachios.
Store leftover baked pears in an airtight container in the refrigerator for up to 2 days.
Reheat them in a 350°F (175°C) oven for 8–10 minutes or microwave individual portions for 20–30 seconds. Add the ice cream, honey, and pistachios only when ready to serve.
Freezing is not recommended because the pears may become too soft and watery after thawing.
Frequently Asked Questions
What are the best pears for baking?
Bosc and Anjou pears are excellent for baking because they retain their shape. Bartlett pears also work, but they should be firm rather than fully soft.
Do I need to peel the pears?
No. Leaving the peel on helps the pears hold their shape while baking. However, you can peel them if you prefer a softer texture.
How do I know when the pears are ready?
Insert the tip of a knife into the thickest part of a pear. It should slide in easily, but the fruit should not be falling apart.
Can I make baked pears without honey?
Yes. Replace the honey with pure maple syrup or sprinkle the pears with a small amount of brown sugar.
Can I prepare this dessert ahead of time?
Yes. Bake the pears in advance and keep them refrigerated for up to 2 days. Reheat them before adding the ice cream and toppings.
Can I make this recipe without ice cream?
Absolutely. Serve the warm pears with Greek yogurt, whipped cream, mascarpone, or coconut yogurt.