Baked Pears with Brie, Walnuts, and Cranberries

Baked Pears with Brie, Walnuts, and Cranberries turn simple fruit into a cozy, elegant dessert or appetizer in minutes. These lightly roasted pears caramelize around creamy brie, crunchy walnuts, and tart cranberries for a mix of textures that feels special without fuss.

I like to serve these after a weeknight meal or as a small plate when guests drop by; they pair well with fresh greens and a crusty loaf. For a bright counterpoint try a citrusy pasta on the side such as this avocado pasta with lemon, which brightens the whole meal.

What makes this baked pear dish so appealing

This recipe shines because it uses seasonal fruit and pantry staples to create something unexpectedly sophisticated. Pears soften and release natural sugars while the brie melts into a silky center. A sprinkle of walnuts adds crunch, and cranberries bring a lively tart note. The show-stopping presentation looks like you spent hours, but the hands-on time is short and satisfying.

These baked pears fit both cozy winter menus and late-summer fruit tables. If you’re hosting, they offer a sweet-savory option that feels thoughtful. For another simple snack idea that’s equally crowd-friendly, try a classic bagel with cream cheese as a casual side.

Comforting flavor from everyday ingredients

You don’t need exotic items to get a layered flavor profile. Sweet pears, creamy brie, toasted walnuts, and dried cranberries combine to create contrast in every bite. A touch of honey or maple draws out the caramel notes while a dusting of lemon zest lifts the richness.

Ready fast and easy to love

Assembly is quick: halve pears, scoop a cavity, fill, and roast. Most of the time the oven does the work, so you can prepare a salad or set the table while they bake. If you like making simple recipes that look special, this one hits the mark. For a light pasta side that complements these pears, consider this black bean and corn pasta salad with lime yogurt for a balanced plate.

Ingredients and friendly swaps

Below is what I use most often and why each ingredient matters. The goal is an easy, balanced filling that melts and browns without fuss.

The ingredients you’ll need

• 4 firm but ripe pears (Bosc or Anjou work well)
• 4 oz (about 120 g) brie, rind left on or off as you prefer
• 1/3 cup chopped walnuts, toasted
• 1/4 cup dried cranberries
• 2 tablespoons honey or maple syrup
• 1 teaspoon lemon juice and a little zest (optional)
• Pinch of salt and fresh ground black pepper
• A few sprigs of thyme or rosemary for garnish (optional)

If you like a savory touch, add a small drizzle of good olive oil before roasting. For a lighter finish, swap honey for a smaller amount of maple syrup and sprinkle less cheese.

Smart swaps for diet needs

• Dairy-free: Use a high-quality vegan brie or a cashew-based soft cheese. The texture won’t be identical but will melt pleasantly.
• Nut-free: Replace walnuts with toasted sunflower seeds or pepitas for crunch.
• Lower sugar: Reduce dried cranberries to 2 tablespoons and use fresh pomegranate seeds for color and tartness.
• Gluten-free: This recipe is naturally gluten-free; just watch accompaniments.

For another simple, lemony pasta that complements the pears’ sweetness, try the lighter avocado pasta with lemon as a starter or side.

A small variation (optional)

Core the pears a bit deeper and add a spoonful of fig jam or apricot preserves beneath the brie for an extra fruity layer. You can also scatter thin prosciutto-style substitutes for a salty contrast, but avoid pork-based meats if you follow those dietary rules.

How to make baked pears with brie, walnuts, and cranberries

The method is straightforward. Work on a rimmed baking sheet so juices collect and caramelize.

Step-by-step cooking instructions

1. Preheat oven to 375°F (190°C).
2. Wash pears, cut in half lengthwise, and use a spoon to scoop a small cavity in the wide end to hold the cheese.
3. Place pears cut-side up on a baking sheet lined with parchment.
4. Toss walnuts in a dry pan over medium heat for 2–3 minutes until fragrant, then set aside.
5. Spoon a portion of brie into each pear cavity, sprinkle with toasted walnuts and dried cranberries. Drizzle each pear with about 1/2 teaspoon honey or maple syrup and a few drops of lemon juice.
6. Roast for 12–18 minutes, depending on pear firmness. You want softened but intact pears and melted brie.
7. Remove from oven, season lightly with salt and pepper, finish with lemon zest and fresh herbs if using, and serve warm.

Step	Details
1	Preheat oven to 375°F (190°C).
2	Halve pears and hollow a small cavity for the brie.
3	Fill with brie, walnuts, and cranberries, then roast for 12–18 minutes.

Tips for texture, timing & tools

• Use a small melon baller or spoon to hollow the pear; it keeps the shell thin but intact.
• Watch closely after 12 minutes; oven temps vary and brie can brown quickly.
• If pears are very firm, add a few extra minutes. If overly soft, shorten time.
• A rimmed baking sheet and parchment cut cleanup time.
• For nutty depth, toast walnuts before chopping. For quick crunch without toasting, pulse once in a food processor.

Before serving, you can pair the pears with a simple green salad or a cold legume salad like black bean and corn pasta salad with lime yogurt to make a fuller plate.

Keeping leftovers, reheating, and common questions

How to store it right

Cool baked pears to room temperature, then refrigerate in an airtight container for up to 2 days. Place softer toppings separately if you want to preserve texture.

Reheating without losing flavor

Reheat in a 325°F (160°C) oven for 8–10 minutes until warmed through. The oven restores some crisp edges and keeps the brie creamy. Avoid microwaving for long stretches; it can make the pear mushy.

A dish worth making again and again

This recipe scales well. For larger groups, bake pears on multiple sheets and rotate trays halfway through. They hold their charm even when made ahead and briefly reheated for service.

Can I use apples instead of pears?

Yes. Choose firm apples like Honeycrisp and reduce bake time slightly. Apples keep more structure and give a firmer bite.

What’s the best cheese substitute if I’m dairy-free?

Use a creamy cashew-based cheese or vegan brie for similar melt and mouthfeel. Place it in the cavity the same way; the roasting time remains similar.

Can I make these ahead for a party?

You can assemble them and keep refrigerated for a few hours, then roast just before serving. Alternatively, roast fully and warm briefly in the oven before guests arrive.

Can I freeze baked pears?

Freezing changes pear texture; I don’t recommend freezing after baking. If you must, freeze unbaked assembled pears on a tray, then transfer to a freezer bag. Roast from frozen with extra baking time.

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Questions answered

What pears work best here?

Bosc and Anjou hold shape and caramelize well. Bartlett will work but gets softer faster.

Do I leave the brie rind on?

Yes, the rind is edible and melts nicely, but remove it if you prefer a softer mouthfeel.

Can I make them savory instead of sweet?

Skip the honey and dried cranberries, add a sprinkle of flaky salt and fresh herbs for a savory bite.

Are these good as an appetizer or dessert?

Both. For a starter, make smaller halves or serve with a mixed greens salad; for dessert, add a scoop of vanilla ice cream or a dollop of Greek yogurt.

FAQs

Baked Pears with Brie, Walnuts, and Cranberries are an easy way to make an everyday fruit feel special quick to assemble, flexible in swaps, and impressive on the plate. If you want a similar stuffed pear idea with elegant presentation, see this recipe for Creamy Mushroom And Spinach Stuffed Chicken for more inspiration and serving ideas.