Arabian Baked Pears

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
4 mini pears
1/2 cup almonds
1/2 cup pistachios
1 tsp cinnamon
2 cardamom pods
1 tsp vanilla extract
1 tbsp rose water
1 tbsp sugar
2-3 saffron strands
1/3 cup sugar
1/3 cup water
1/3 cup pomegranate juice
1/4 cup red wine vinegar
1/2 cinnamon stick
1/4 vanilla pod
pinch of nutmeg

Arabian Baked Pears

  • Serves 4
  • Medium


  • Filling:

  • Syrup:



The other day I came across a street vendor selling these cute mini sized pears and I had to have my hands on them. And I thought of doing something that maintained their shape and size.

Years back at a very fancy New York restaurant, I had a delicious stuffed pear with blue cheese and cranberries and a whole bunch of other aromatics, which had me salivating for more. But this time, I wanted something a bit more extravagant and different – something that hit closer to home – the baklava!

Now, over the years in my travels I have had several adaptations of the baklava. Each region within the Middle East has it’s interpretation and statement of the best. Personally, I say the Syrian baklava is the best kinds – but then again, who am I to make such a bold statement?

As a home cook, I don’t believe in any rules, I go by what I feel goes right and most importantly, what I have on hand.

The pears are halved and cored, stuffed with a baklava type filling of almonds, pistachios, cardamom, rose water and saffron. And then baked in a syrup of fresh pomegranate juice, red wine vinegar and real vanilla, cinnamon and star anise, and a pinch of nutmeg.

I enjoy these on their own, but you can also serve with vanilla ice cream!

This dessert look super-duper fancy, but really, is a piece of cake to make!

(Visited 140 times, 1 visits today)




Place the filling ingredients together in a mixer and pulse until you achieve a coarse texture.



Preheat the oven to 180C.
Peel the pears, then halve and core the insides.
In a bowl stir all the syrup ingredients together.
In a shallow glass or ceramic dish place the pears facing up.
Pour the syrup into the baking dish. Do add all the whole spices as well.
Add the filling into the cores of the pear, and drizzle some of the syrup on top of the pears and bake for 30-40 minutes.
Remove from the oven and serve with vanilla ice cream.

Kamini Patel

Tahini Chocolate Chip Cookies
Pomegranate + Ginger No-Churn Ice Cream
Tahini Chocolate Chip Cookies
Pomegranate + Ginger No-Churn Ice Cream

Add Your Comment