Maple Olive Oil Bosc Pears

Baked pears with caramelized tops and balsamic reduction.

Tender Bosc pears roasted with pure maple syrup, extra‑virgin olive oil, cinnamon, and sea salt until caramelized and golden. This simple, cozy recipe delivers warm Mediterranean richness with minimal prep and naturally GLP‑1‑friendly ingredients. Perfect for yogurt bowls, breakfast, snacks, or an elegant, effortless dessert.

Course Breakfast, Dessert, Snack

Cuisine Mediterranean

Keyword bosc pears, fall fruit recipes say pear recipe, fruit meal prep, glp1 friendly recipe, glp1 snack, healthy dessert, maple cinnamon pears, maple olive oil pears, maple pears, mediterranean dessert, oven roasted fruit, pear breakfast bowl, pear topping, ricotta toast topping, roasted pears, warm fruit recipe, warm pear topping, yogurt topping

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 108

Author Racheal Salazar

Ingredients

2 Bosc pears halved and cored
2 tbsp maple syrup pure
1/2 tsp olive oil extra virgin
2 tbsp pistachios
1 tbsp cinnamon
pinch sea salt

Instructions

Preheat oven to 425. Halve and core the 2 Bosc pears. In a small bowl, whisk 2 tbsp maple syrup, 1/2 tsp olive oil, 1 tbsp cinnamon, and a pinch sea salt until glossy.
Place the pears, cut side up in a small baking dish. Spoon the maple olive oil mixture over each half, letting it pool in the centers.
Bake 30 minutes basting once, until the pears are tender and the glaze is bubbling and caramelized.
Top with 2 tbsp pistachios. Spoon any extra pan syrup over the pears before serving.

Notes

Storage and Reheating

Store the pears in an airtight container with all their juices. The syrupy maple‑olive oil mixture continues to soak in, making them even softer and more caramelized over time.
Freeze the pears in a single layer, then transfer to a freezer‑safe container.
Warm 20–30 seconds in the microwave until just heated through.
Heat a small skillet over low heat for 2–3 minutes, adding a splash of water to loosen the glaze.
Great when you want a warm topping for yogurt, ricotta, or grain bowls.
Reheat at 300°F for 8–10 minutes. This restores caramelization if you want them slightly firmer for a grain bowl or toast, while still keeping a soft center.

Nutrition