Devin Alexander’s Ready-for-Guests Roasted Pears

Hands-on Time: 5 MINUTES



When coring the pears, make sure you also remove the fibrous portion along the line of the stem. Then, before serving, make sure to let the pears cool until they are just warm or room temperature. The flavor and texture is much richer once they’ve cooled. In fact, these pears are perfect for a dinner party or an event where food may be sitting out for a bit; the flavor actually gets better as they rest. Keep in mind the cooking time may vary depending on the variety of pear you use. Some are considerably firmer than others, so if the pears don’t seem cooked enough after the suggested cooking time below, continue roasting them until they’re very tender. It could take up to an additional half-hour if you get a really firm variety.


• Butter-flavored cooking spray

• 2 firm pears (about 6 ounces each), rinsed

• 2 teaspoons light butter, melted (stick, not tub; I used Challenge Light)

• 2 tablespoons brown sugar, not packed

• 2 pinches cinnamon

Preheat the oven to 350°F. Line an 8 × 8-inch baking dish with parchment. Lightly mist the parchment with spray. Crinkle a piece of foil to form a log about 12 inches long, 4 inches wide, and 1 inch in diameter. Set the log in the center of the baking dish. Cut the pears in half lengthwise. Carefully scoop out the cores and remove the stems. Place the halves on the prepared baking sheet so the tips rest on the log (this is to ensure the pears lay flat so the glaze doesn’t drip out during baking). Drizzle the butter evenly over the pears. Then sprinkle the brown sugar, followed by the cinnamon, evenly over the top. Bake for 40 to 45 minutes, or until very tender.

Allow the pears to cool until they’re just warm or room temperature, about 15 minutes. Serve immediately.

Makes 2 servings. Each (1 pear; 2 halves) serving has: 155 calories, <1 g protein, 37 g carbohydrates, 2 g fat, 1 g saturated fat, 5 mg cholesterol, 6 g fiber, 36 mg sodium

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