Desserts

Maple and Cinnamon Baked Pears

Maple Cinnamon Baked Pears are an easy and elegant dessert for fall and beyond.

Maple Cinnamon Baked PearsNote: This post contains Amazon affiliate links.

It’s pear season and it’s the perfect time to infuse these delicate-flavored fruits with warm spices. Baking the pears allows the pears to soften and absorb the flavors of the maple, cinnamon and ginger.

There are so many pear varieties from which to choose, so take your pick. Here, I used organic Bartlett pears.

Wash and dry your pears. Leave the skins on. Cut the pears lengthwise down the middle and using a melon baller or a small teaspoon, remove the core and seeds. Arrange pears, cut-side up, in a casserole dish or sheet pan. Optional: I like to line my casserole dish with parchment paper for easier cleanup.

Baked Pears Collage
Sprinkle the pears with ground cinnamon and ground ginger. If you like lots of spice, add more. I’m fairly liberal with my use of the spices! Add vanilla extract to maple syrup and stir to combine. Carefully spoon or pour the mixture over the pears, making sure to cover all the flesh. You’ll probably have a small pool of syrup in the bottom of the dish. That’s fine; I like to spoon a bit of the warm syrup over the finished product right before serving. If you serve the pears with a scoop of ice cream, drizzle a bit of the syrup over the ice cream, too!

Maple and Cinnamon Baked Pears
Optional garnish: I like to add a chopped nuts to the pears before serving. Here, I used chopped pecans, but walnuts would be yummy, too.

Maple Cinnamon Baked Pears

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You may also like:
Italian Almond Pear Cake
Spiced Pear Custard Pie
Apple Cinnamon Protein Smoothie

Maple and Cinnamon Baked Pears
 
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Maple and Cinnamon Baked Pears
Author:
Serves: 4
Ingredients
  • 4 Bartlett pears
  • ½ cup maple syrup
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ginger
  • Optional toppings: chopped pecans or walnuts, a scoop of vanilla ice cream
Instructions
  1. Preheat oven to 375° F.

  2. Optional: Line baking dish or baking sheet with parchment paper for easier cleanup.

  3. Wash and dry your pears. Leave the skins on. Cut the pears lengthwise down the middle and using a melon baller or a small teaspoon, remove the core and seeds. Arrange pears, cut-side up, in a casserole dish or sheet pan.

  4. Sprinkle the pears with ground cinnamon and ground ginger.

  5. Add vanilla extract to maple syrup and stir to combine. Carefully spoon or pour the mixture over the pears, making sure to cover all the flesh.

  6. Bake pears, uncovered for 25-30 minutes until tender and lightly browned around the edges.

  7. Serve immediately, garnished with nuts and a side of vanilla ice cream.

  8. Optional garnish: Chopped nuts; pecans or walnuts. Drizzle with any remaining syrup mixture from baking dish.

  9. Note: Leftover pears will keep in the refrigerator, tightly sealed, for 2-3 days.

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Maple and Cinnamon Baked PearsMaple and Cinnamon Baked Pears, an easy and elegant fruit dessert.Maple and Cinnamon Baked Pears, an easy and elegant fruit dessert.

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Gluten-Free Apple Pie Shortbread Bars

These Gluten-Free Apple Pie Shortbread Bars are a delicious combination of an apple pie and an apple crisp!

GF Apple Pie BarsNote: This post contains Amazon affiliate links.

These gluten-free apple pie shortbread bars and simple to make and are yummy with or without the gooey drizzle on the top.

GF Apple Pie Bars

Without the drizzle:

GF Apple Pie Bars

Here’s how it came together. Using my KitchenAid stand mixer, I made the gluten-free shortbread and pressed it into the bottom of a parchment-lined 8 x 8 baking dish. While I baked the shortbread for 15 minutes, I assembled the apple filling in a large bowl and spiced up the apple slices with ground cinnamon, ginger, cloves, nutmeg, brown sugar, and a little gluten-free flour.

I also had time to make the crumb topping mixture with melted butter, brown sugar and gluten-free flour. I like Bob’s Red Mill Gluten-Free 1-to-1- Baking Flour for this recipe.

GF Apple Pie Bars Collage

Once  the shortbread was finished baking, I topped it with half of the crumb mixture, added the sliced apple mixture, and then completed it with the remainder of the topping. I baked it for 45 minutes and then let it cool for a few hours before refrigerating it overnight.

The next day, after it was set, I lifted it out of the pan and cut it into bars. I made a quick drizzle with powdered sugar, milk, and vanilla and decorated the bars. This last step is totally optional, but I like a little gooey drizzle just to top it off.

GF Apple Pie Bars

Result? Seriously apple pie slash apple crisp heaven!

GF Apple Pie Bars

What would make this over-the-top? A scoop of vanilla ice cream on top! Sadly, I did not get that shot before the bars were consumed! But you can just pretend you see that scoop sitting on top…right? 😉

GF Apple Pie Bars

Try these Gluten-Free Apple Pie Shortbread Bars this fall (or anytime) and let me know how you like them!

GF Apple Pie Bars

Looking for more gluten-free yummy brownies and bars? You may like these, too:

Gluten-free Cherry Chocolate Blondie Bars
Gluten-free Almond Butter and Chocolate Chip Blondies
Flourless Chocolate Brownies

Gluten-Free Apple Pie Shortbread Bars
 
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Gluten-Free Apple Pie Shortbread Bars
Author:
Serves: 9-12
Ingredients
  • Shortbread
  • ½ cup unsalted organic butter, room temperature
  • ¼ cup organic sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon pink Himalayan salt
  • 1 cup all-purpose gluten-free flour
  • Apple Filling
  • 3 organic apples, peeled and thinly sliced
  • 2 Tablespoons all-purpose gluten-free flour
  • 2 Tablespoons organic brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • Topping
  • ½ cup gluten-free flour
  • ¾ cup organic brown sugar, packed
  • ¼ cup organic butter, melted or at room temperature to cut in
  • Drizzle
  • 1 cup powdered sugar
  • 1 Tablespoon milk
  • ½ teaspoon vanilla extract
Instructions
  1. Preheat oven to 300° F.

  2. Line an 8 x 8 baking pan with parchment paper. Make sure and bring the parchment up the sides so it will be easy to lift out later when you’re ready to cut the bars.

  3. Shortbread Base
  4. Using a stand mixer, place butter in bowl and mix on high for at least 5 minutes . Butter should be more white than yellow at this point; that's how you'll know it's creamed.

  5. Add sugar, vanilla, and salt to the butter and combine.

  6. Once combined, add in the gluten-free flour and mix well.

  7. Press the mixture into the parchment lined pan and bake in the pre-heated oven for 15 minutes.

  8. Apple Filling
  9. In a large bowl, combine the apples, flour, sugar, cinnamon, ginger, cloves, and nutmeg. Make sure all the apples are well coated.

  10. Crumb Topping
  11. Mix the gluten-free flour and ¾ cup brown sugar. Cut in the butter with a fork until crumble-like consistency is achieved.

  12. Remove the crust from the oven and turn the heat up to 350° F.

  13. Sprinkle half of the crumb topping over the short bread and then layer the apples on top.

  14. Finally, sprinkle the remainder of the crumb topping on top and place in the oven to bake for 45 minutes. Because oven temperatures vary, you may need to bake yours a little longer. You want to make sure the apples are tender. Test with a fork.

  15. Remove from the oven and allow to cool fully (at least a few hours) before covering and placing in the refrigerator overnight to set.

  16. Once it's set, remove from baking dish by lifting out the parchment paper and cutting into bars.

  17. Drizzle
  18. Sift powdered sugar into bowl. Add milk and vanilla and whisk until smooth.

  19. Drizzle mixture over bars and let set before serving.

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Cherry Chocolate Chip Blondie Bars (Gluten-Free)

These Cherry Chocolate Chip Blondie Bars are amazingly easy and delicious!

Cherry Chocolate Chip Blondie BarsNote: This post contains Amazon affiliate links.

You can use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, as I did here, or use conventional all-purpose flour. Same deliciousness, either way!

If you’re like me, you’re seeing cherries everywhere right now. I picked up these gorgeous Bing cherries at the market and immediately began thinking about how to use them. Not too long ago, I came across Averie’s cherry blondie recipe and decided to try it with these Bing cherries. With just a few tweaks, and using gluten-free flour, it was a success! Her base recipe is the perfect vehicle for these lovely Bing cherries. Thanks, Averie!

Bing Cherries

And, of course, you’ll need chocolate chips to go with the cherries.

Bing Cherries Chocolate Chips

Make sure you pit the cherries first. It can be messy, so take care to wear an apron and clean up any cherry juice immediately. That stuff will stain! You’ll need just a cup of pitted cherries, so it really won’t take long to pit that amount. I rough chopped the cherries after I pitted them, leaving large chunks. I find this works better in this type of recipe.

Putting the recipe together is easy. It’s one bowl, no mixer – hooray! Melt butter, stir in sugar, egg, vanilla, cinnamon, salt, and flour. Lightly fold in chocolate chips and cherries, pour into baking dish and bake.

Cherry Chocolate Chip Bars

The hardest part is waiting for the blondie bars to cool. You really must do this. If you try to cut before cooling, you won’t get a lovely bar. It will still be yummy, but the cooling process will help “set” the whole thing.

 

Cherry Chocolate Chip Blondie Bars

These bars are crazy-good and I may need to make another batch – they were gobbled up quickly!

Cherry Chocolate Chip Blondie Bars

The next day, I warmed one up in the microwave and then added a scoop of vanilla ice cream. Now that’s how to consume these beauties!

Cherry Chocolate Chip Blondie Bars

Let me know how your batch turns out!

Note: This post contains Amazon affiliate links.

Cherry Chocolate Chip Blondie Bars (Gluten-Free)
 
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Cherry Chocolate Chip Blondie Bars (Gluten-Free) (Adapted from Averie Cook's recipe)
Author:
Serves: 9
Ingredients
  • 1 cup cherries, pitted and cut into large chunks
  • ¾ cup semi-sweet chocolate chips
  • ½ cup (1 stick) butter, melted (if using salted butter, omit adding salt later in recipe)
  • 1 cup (packed) light brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 cup Bob's Red Mill gluten-free 1-to-1 baking flour
  • ¼ teaspoon salt (add only if you used unsalted butter)
Instructions
  1. Preheat oven to 350F.

  2. Line an 8x8 inch pan with parchment paper, and butter it well. Set aside.

  3. Pit cherries and rough-chop into large chunks. Set aside

  4. Use microwave to melt butter in medium-sized bowl.

  5. Add in brown sugar and stir to combine.

  6. Add egg and vanilla; stir to combine.

  7. Add in flour, cinnamon, and salt; stir to combine. Avoid over-mixing, otherwise you'll get tough blondies.

  8. Gently fold in cherries and chocolate chips.

  9. Pour batter into pan and smooth out evenly.

  10. Bake for 25-30 minutes or until edges begin to pull away from pan.

  11. Remove from oven and let cool for at least an hour before slicing and serving.

  12. Blondies will keep at room temperature for a few days (covered and sealed), and up to a week in the refrigerator (covered and sealed).

Cherry Chocolate Chip Blondie Bars Gluten-Free
Cherry Chocolate Chip Blondie Bars Gluten-Free

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Melon Ball Salad

This melon ball salad is cool and refreshing. It’s perfect for summer months, picnics and holiday gatherings.

Note: This post contains affiliate links for products on Amazon.

Melon Ball Salad

It’s really fun to put it together, too! You’ll need a small watermelon (seedless if possible), a cantaloupe, and a green honey dew melon. And most importantly, a melon baller. I use this one because it has two different-sized scoops on a single utensil, which is very handy. With this salad I needed to use the two different-sized scoops because of how the melons where cut.

Melon Ball Salad

Cut the melons in half. Scoop out the seeds from the cantaloupe and honey dew. Then work around the perimeter of each melon as you scoop, like so:

Melon Ball Salad

After my first pass at scooping the melons, I turned each half on its side and carefully vertically cut away the scooped sections revealing a new perimeter that was solid and scoop-able. Hope that made sense. Basically, you want to be able to scoop out more melon, so cut away the part that you’ve already scooped.

If not serving this salad immediately, carefully arrange the melon balls in your serving dish and refrigerate.

Melon Ball Salad

I usually serve the salad without a dressing because I think the melons are sweet enough, but a squirt of lime and a drizzle of honey makes a simple dressing.

Melon Ball Salad

TIP: if you have melon balls left over, freeze them in a plastic bag and use later in sparkling water, like so:

Melon Ball Sparkling Water

Enjoy!

Melon Ball SaladNote: This post contains affiliate links for products on Amazon.

Melon Ball Salad
 
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Melon Ball Salad
Author:
Serves: 4-6 servings
Ingredients
  • 1 small seedless watermelon
  • 1 cantaloupe
  • 1 honey dew melon
  • Special utensil needed: melon baller
Instructions
  1. Cut each melon in half. Scoop out the seeds from the cantaloupe and honey dew.

  2. Work around the perimeter of each melon as you scoop sections with the melon ball utensil.

  3. After your first pass at scooping, reveal more melon by cutting away the section that you've already scooped. Try turning each melon half on its side and carefully vertically cut away the scooped sections revealing a new perimeter that's solid and scoop-able.

  4. If not serving this salad immediately, carefully arrange the melon balls in your serving dish and refrigerate.

  5. Optional Dressing
  6. The juice of one lime and ¼ cup honey. Drizzle over salad and very carefully toss.

 

Easy Melon Ball Salad

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