This pear dessert is a bright balance of fresh fruit, melting dark chocolate, crunchy almonds, and a hint of cinnamon and salt. Vegan and grain-free when using the right sweetener, these baked pears become sweet and saucy while staying light and satisfying. They make a great snack or a simple dessert any time of day — and you’ll want to make these Baked Pears again and again.
Prep takes about five minutes: halve the pears, scoop a cavity, mix the filling, stuff and bake. The finished pears are tender and caramelized around the edges with warm, melty chocolate in the centers. They work beautifully for holiday menus like Passover, or for everyday entertaining when you want a dessert that feels both elegant and easy.
Looking for more Healthy Passover recipes and plant-based ideas? Check recipe collections for Vegetarian and Vegan Passover options and other Kosher-for-Passover recipes to expand your menu.
Ingredient Notes
- Pears: Any common variety will work—Bartlett, Bosc, Comice or red pears are all suitable. Choose pears at your preferred ripeness: riper fruit will bake faster and taste sweeter.
- Nuts: Thinly sliced almonds give a great texture. If using another nut, chop it finely so the pieces are small and even with the chocolate.
- Sweetener: The honey (or a plant-based substitute such as date syrup or maple syrup) lightly sweetens and helps bind the filling together. Adjust to taste for a vegan version.
Make the Filling
Add chocolate chips, sliced almonds, cinnamon, salt, honey (or syrup) and vanilla to a medium bowl.
Stir until the ingredients are evenly combined and the mixture holds together. A spoon or spatula works fine—just make sure the chocolate and nuts are distributed evenly.
Prep the Pears
Cut pears in half lengthwise through the stem. Lay each half flat and trim a tiny sliver from the rounded edge so it sits steady on the baking tray.
Scoop out the core and seeds with a melon baller, spoon, or small knife to create a cavity for the filling. Remove any tough stem bits so every bite is tender and edible.
Stuff and Bake Pears
If your pears are very firm, par-bake them for 10–15 minutes in a 350°F (175°C) oven to begin softening before you add the filling. This guards against undercooked fruit while keeping the filling from burning.
Arrange the pear halves on a parchment-lined baking sheet. If you par-baked them, be cautious handling as they’ll be hot.
Spoon the chocolate-and-almond mixture into each pear cavity, mounding slightly so the halves are generously filled and even overflowing a bit.
Bake at 325°F (160°C) for about 25 minutes, or until the pears are tender and the almonds are lightly toasted. If you par-baked, check at 20 minutes to avoid over-softening.
Serve warm for the best melt and texture. These pears are also lovely at room temperature or chilled straight from the refrigerator—either way they stay delicious.
Debra’s Pro Tips
- Riper pears will soften faster and taste sweeter; firmer pears take longer but hold their shape better. Store unripe pears at room temperature until they soften, then refrigerate.
- If starting with very firm pears, par-bake for 10 minutes before stuffing so the fruit has time to tenderize without overcooking the filling.
- To make this vegan, swap honey for date syrup or maple syrup. If mini chocolate chips aren’t available, finely chop a dark chocolate bar.
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📖 Recipe — Simply Baked Pears with Almonds and Chocolate
These baked pears are filled with sliced almonds, mini dark chocolate chips and cinnamon for a refreshing plant-based dessert. Easy to make, elegant to serve.
Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins
Servings: 6 | Calories: 148 kcal (per serving)
Course: Dessert | Cuisine: American
Equipment
- Baking sheet
- Unbleached parchment paper (recommended)
Ingredients
- 3 pears
- 1/3 cup mini dark chocolate chips (or chopped dark chocolate)
- 1/3 cup sliced almonds
- 1 tablespoon honey (or date syrup / maple syrup)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 325°F (160°C).
- In a medium bowl, combine the almonds, chocolate chips, honey (or syrup), vanilla, cinnamon and salt. Mix until even.
- Cut pears in half lengthwise through the stem. Trim a small sliver from the rounded outer edge so each half sits flat.
- Scoop out the core and seeds to make a cavity for the filling. Use a melon baller, spoon, or small paring knife to clean the cavity and remove any tough stem pieces.
- If pears are very firm, par-bake the halves for 10–15 minutes before filling to begin softening.
- Spoon the chocolate-and-almond mixture into each pear cavity, mounding slightly.
- Bake for about 25 minutes, until the pears are tender and the filling is toasted and melty. Riper pears may finish sooner—check at 20 minutes if needed.
- Serve warm. Once cooled, store baked pears in an airtight container in the refrigerator for up to 5 days. Enjoy warm, at room temperature, or chilled.
Notes
If you can’t find mini chocolate chips, chop a quality dark chocolate bar into small pieces so it melts evenly. Adjust the sweetener to taste and swap nuts as preferred.
Nutrition (per serving)
Calories: 148 kcal • Carbohydrates: 23 g • Protein: 2 g • Fat: 6 g • Fiber: 4 g • Sugar: 15 g