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Baked pears with mascarpone cream are one of those desserts that look elegant but take very little effort.
Firm pears roast with butter, honey, and lemon until tender and lightly caramelized, then get topped with a cool mascarpone cream flavored with a hint of almond and freshly grated nutmeg. It’s simple enough for a weeknight dessert but special enough to serve for guests.
Here’s Why This Baked Pears Recipe Works
Roasting keeps the pears concentrated: Unlike poached pears, roasted pears develop a deeper, more concentrated flavor without becoming watery.
Firm pears hold their shape: I prefer pears that are ripe but still firm. They soften in the oven without collapsing before the edges have time to caramelize.
Lemon keeps the flavor clean: A little lemon juice keeps the pears from browning too quickly and balances the honey and butter.
Mascarpone cream makes it feel finished: The cream is rich but not heavy, and the almond extract gives it enough flavor to stand up to the warm pears.
For a more formal dessert with a deeper wine sauce, my red wine poached pears are a good option. This baked version is simpler and a little more casual.
Ingredient Notes
Pears: Bosc and Anjou pears are both good choices because they hold their shape when baked. Choose pears that feel firm with just a little give near the stem. If you have more pears than you need, pear paste is another good way to turn ripe pears into something that keeps longer.
Lemon: Lemon juice brightens the pears and helps keep the cut surfaces from turning brown while you prep the pan.
Butter and honey: The butter helps the pears brown, while the honey melts into the pan juices and gives the fruit a light glaze.
Mascarpone cheese: Mascarpone is thick, rich, and mild. It whips into a soft cream that tastes less tangy than cream cheese and less sweet than frosting.
Almond extract: Use a light hand. A small amount gives the cream a subtle almond flavor, but too much can overwhelm the pears.
Fresh nutmeg: Freshly grated nutmeg is worth using here. It adds warmth without making the dessert taste heavily spiced.
Recipe Tips
Choose firm pears: Soft pears can collapse in the oven before they have time to brown.
Slice a thin piece from the bottom: This helps each pear half sit level on the baking sheet.
Leave the skin on: The skin helps the pears hold their shape and keeps the juices contained.
Start checking early: Pear size and ripeness change the baking time. Begin checking around 15 minutes.
Do not overbake: Pull the pears when a knife slides in easily but the fruit still holds its shape.
Broil only briefly: If you want more color, broil for 1 to 2 minutes and watch closely.
Serving Mascarpone Pears
Serve the mascarpone pears warm, at room temperature, or chilled. The contrast of warm fruit and cold mascarpone cream is especially good, but the dessert is flexible enough to make ahead and plate when you need it.
If you like fruit with a creamy or savory finish, these baked pears sit in the same lane as my roasted apples with goat cheese, though this pear dessert leans sweeter and softer.
Frequently Asked Questions
Bosc and Anjou pears are excellent choices because they hold their shape as they bake. Choose pears that are firm with just a little give near the stem.
Yes. Bake the pears, cool them completely, and refrigerate. Serve chilled or let them come closer to room temperature, then add the mascarpone cream just before serving.
The pears are done when a knife slides easily into the thickest part, but the halves still hold their shape. They should be tender, not mushy.
Baked Pear Dessert
Baked pears are an easy dessert that feels elegant without requiring much effort. Roasting brings out their natural sweetness, while the cool mascarpone cream adds just enough richness to make each bite feel complete. Whether you’re serving them after a weeknight dinner or for guests, they’re simple, seasonal, and satisfying.
If you’re in the mood for something heartier with a buttery crumb topping, my Pear Crisp is another favorite. But when you want a lighter dessert that lets the pears shine, this recipe is hard to beat.
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Baked Pears with Mascarpone Cream
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Ingredients
- 2 pears
- 1 lemon
- 2 tablespoons butter, cut into 4 cubes
- 2 tablespoon honey
For the Mascarpone Cream:
- 8 ounces mascarpone cheese
- ¾ cup heavy cream
- 2 tablespoons granulated sugar
- ¼ teaspoon almond extract
- freshly grated nutmeg
Instructions
- Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
- Working with one pear at a time, cut it in half from stem to base and scoop out the core. Slice a thin sliver off the pear to allow to sit level.
- Squeeze lemon juice over the pear and place on the parchment lined baking sheet. Repeat with each remaining pear.
- Add a butter cube to each pear half and drizzle with honey.
- Bake 15-20 minutes until tender when a knife tip slides into the thickest part easily. (The roast time will be determined by the size and firmness of your pears. Begin checking after 15 minutes).
- Remove from the oven and allow to cool at room temperature.
The Mascarpone Cream:
- In a small dish, whip the mascarpone and sugar together until creamy. Add the whip cream, almond extract and a pinch of salt and whip to a thick, creamy consistency.
- Place a pear half on each of 4 plates and top with a scoop of mascarpone cream. Garnish each serving with nutmeg gratings.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
There’s NO substitute for mascarpone :-)) Cream cheese is good, but mascarpone is the BEST! This is a great dessert to end a Sunday dinner.
angiesrecipes
http://angiesrecipes.blogspot.com
Thanks, Angie….That creamy mascarpone topping is perfect with these roasted pears!