Cranberry Baked Pears
Festive cranberry baked pears are the perfect kid pleasing yet healthy treat for the holidays!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 8 servings
- 4 pears
- 1/2 cup fresh cranberries
- 2 TB raw honey
- 1/3 cup butter melted (If you are dairy free, I have used avocado oil which works well too! Coconut oil will work but will leave a coconut flavor behind if you don't mind that!)
- 1/3 - 1/2 cup nuts of choice chopped (I used walnuts and pecans. I like to chop them by hand versus a food processor so they don't get too fine. If you are nut free you can use seeds, seeds and coconut shreds, or simply leave this part out!)
- Cinnamon for sprinkling to taste
Preheat your oven to 375 degrees.
Halve your pears and scoop the core out with a spoon leaving a little "bowl" for the cranberries. Arrange your pear halves on a baking sheet, flesh side up. (I like to slice the back of the pear on the rounded part of the skin so that the pear sits level and doesn't roll around on the pan.)
Fill the middle of each pear half with cranberries (you'll get 3 or 4 in there depending on the size of the cranberries and the "bowl" you shaped). Drizzle raw honey over the cranberries to fill the bowl in. You can fit about a teaspoon in each half for older kids and back off on the amount if you have really little ones with sensitive taste palates yet. The cranberries are really tart so the honey is needed - you can leave the cranberries out for the really little ones around 1 year old and just do the baked pears without any honey! My babies loved it!
Mix the melted butter and chopped nuts together in a small bowl, and the sprinkle over the tops of the pears. Finish with a sprinkling of cinnamon to your taste.
Bake the pears at 375 degrees for 20-25 minutes until the pears and cranberries are soft and the nuts are crispy.