Baked Cranberry Stuffed Pears


  • 3 each Bosc pears, ripe
  • ¼ cup pecans, toasted, diced
  • ¼ cup dark brown sugar, packed
  • ¼ cup unsalted butter, room temperature
  • 1 tsp. ground cinnamon
  • 2 tsp. crystallized ginger, finely diced
  • ½ cup Craisins® Original Dried Cranberries
  • ½ cup maple syrup
  • ½ cup water
  • ¼ cup lemon juice, fresh


Preheat oven to 350°F.

Cut each pear in half from top to bottom and remove the core with a melon baller or small ice-cream scoop. To make room for the filling, make sure the hole is about 1 ½ inches wide.

In a bowl combine the pecans, sugar, butter, cinnamon, ginger and Craisins®. Scoop an even amount of the mixture into each of the pears and place them into baking pan sized so the pears just fit and hold each other upright.

Mix together the maple, water and lemon juice. Pour this mixture in the pan with the pears. Place the pears in the preheated oven. Occasionally spoon the liquid from the bottom of the pan over the filling in the pears.

Bake for approximately 45-60 minutes or until they have softened. Once tender, remove them from the oven to cool and serve warm or chilled. Drizzled with any remining maple liquid from the bottom of the pan.


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