There’s something about baked fruit that just feels like comfort food wrapped in elegance. Baked Pears with Brie, Walnuts, and Cranberries are exactly that kind of dish—sweet, savory, gooey, and crunchy all at once. Imagine the smell of pears softening in the oven, brie bubbling into creamy puddles, cranberries turning sticky-sweet, and walnuts toasting just enough to release their nutty aroma. Honestly, it’s the kind of recipe that makes you look like a gourmet cook, but in reality, you only spent half an hour in the kitchen.
I first tried baked pears at a fall dinner party years ago. They were stuffed with just cheese, but I thought, “Why stop there?” Adding walnuts for crunch and cranberries for tang transformed it into a dish that feels festive yet easy. And the drizzle of honey? That’s what ties it all together. Whether you’re serving these as a holiday appetizer, a side dish, or even a light dessert, this recipe will find its way onto your table again and again.
Let’s bake some pears, shall we?
Why Baked Pears with Brie, Walnuts, and Cranberries Are a Must-Try
The perfect sweet-savory balance
This recipe is all about harmony. The pears bake until soft and caramelized, releasing their natural sugars. Brie melts into creamy richness that coats every bite. Walnuts bring that earthy crunch, while dried cranberries cut through with a tart pop of flavor. It’s not too sweet, not too salty—just balanced. If you’re someone who loves cheese boards, this recipe basically transforms all those flavors into one warm, cozy dish.
When I first made these, I didn’t expect how much the cranberries would matter. They keep the dish from being cloying. Without them, it’s good. With them? Game-changer.
A simple yet elegant dish
Here’s the thing: these baked pears look like something you’d order in a fancy restaurant, but they take less time than roasting a chicken. You need 10 minutes to prep and about 20 minutes to bake. That’s it. No complicated techniques, no hard-to-find ingredients. Just pears, brie, walnuts, cranberries, honey, and thyme.
And because it’s easy, you can whip it up for weeknight dinners or scale it for holiday gatherings. Set a platter of these beauties on the table, and watch how quickly people reach for seconds.
Ingredients and Substitutions for Baked Pears with Brie
Essential ingredients explained
Here’s what you’ll need for the recipe:
| Ingredient | Quantity | Why it’s important |
|---|---|---|
| Pears | 3 ripe but firm (600 g) | Base of the dish, holds the filling |
| Lemon juice | 1 tbsp | Prevents browning, adds brightness |
| Brie cheese | 120 g (1 cup) | Creamy, melty richness |
| Walnuts | 60 g (½ cup) | Adds crunch and nutty depth |
| Dried cranberries | 50 g (⅓ cup) | Tartness balances the sweetness |
| Honey | 2 tbsp | Natural sweetness and shine |
| Fresh thyme | A few sprigs | Herbal note for garnish |
Brie melts beautifully and complements fruit, which is why it’s the star here. Walnuts toast as they bake, adding texture that keeps each bite exciting. And thyme? It’s subtle but gives a fresh, savory note that makes the pears feel more refined.
Easy swaps and variations
Not a fan of walnuts? Swap them for pecans or almonds. Both work just as well. Want something sharper than brie? Goat cheese adds a tangy kick.
If you’re cooking for someone who avoids dairy, use a vegan brie substitute or even cashew cream. As for the cranberries, you can swap them with chopped dried figs, cherries, or apricots. And if you’re lucky enough to have fresh cranberries during the holiday season, roast them alongside for extra tartness.
How to Make Baked Pears with Brie, Walnuts, and Cranberries
Step-by-step guide
- Preheat the oven to 190°C (375°F) and line a baking dish with parchment paper.
- Halve the pears lengthwise and scoop out the cores with a melon baller or teaspoon.
- Brush the cut sides with lemon juice so they don’t brown before baking.
- Fill the hollowed centers with cubes of brie, walnuts, and cranberries.
- Drizzle honey over the top, just enough to glisten.
- Bake for 15–20 minutes, until the pears are tender and the brie is melty.
- Garnish with thyme and serve warm.
This is one of those recipes where the prep is more about assembly than cooking. I always joke that the hardest part is not eating half the brie while you’re cubing it.
Tips for success
- Choose pears that are ripe but still firm—too soft and they’ll collapse.
- Cube the brie small so it melts evenly.
- Don’t skip the parchment paper; it makes cleanup easy when the honey and cheese bubble over.
- Serve immediately. Once cooled, the brie won’t be as melty.
Serving, Storage, and FAQs
Serving suggestions
These pears are versatile. Serve them as:
- An appetizer before a holiday meal.
- A side dish on a cheese and charcuterie board.
- A light dessert with a drizzle of caramel or a scoop of vanilla ice cream.
- A brunch centerpiece alongside quiche and pastries.
You can also add a drizzle of balsamic glaze for extra depth—it pairs beautifully with the brie.
Storage & make-ahead tips
If you want to prep ahead, core the pears and store them brushed with lemon juice in the fridge for a few hours. Assemble with brie, walnuts, and cranberries just before baking.
Leftovers? Store them in an airtight container in the fridge for up to 2 days. Reheat gently in the oven at 160°C (325°F) until warm. I don’t recommend freezing—they’ll turn mushy.
Frequently Asked Questions
What kind of pears work best for baking?
Bosc and Anjou pears are the top choices. They hold their shape when baked, unlike Bartlett, which tends to soften too much.
Can you make this recipe ahead of time?
Yes—prep the pears and filling, then assemble and bake right before serving. They’re best warm and fresh out of the oven.
Is brie the only cheese option?
Not at all. Brie is creamy and mild, but goat cheese adds tang, blue cheese adds boldness, and even cream cheese works for a milder option.
Can you freeze baked pears?
No, the texture won’t hold up. They’ll turn watery once thawed.
How do you stop pears from browning before baking?
Brush them with lemon juice (or even orange juice). The acidity slows oxidation and adds a subtle citrusy note.
Nutritional Information (per serving, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 260 kcal |
| Carbohydrates | 28 g |
| Protein | 6 g |
| Fat | 14 g |
| Saturated Fat | 5 g |
| Fiber | 4 g |
| Sugar | 21 g |
| Sodium | 120 mg |
Conclusion
Here’s the bottom line: Baked Pears with Brie, Walnuts, and Cranberries are the kind of recipe that looks like you tried way harder than you did. They’re elegant, flavorful, and versatile enough to work as an appetizer, side, or dessert.
It’s the little touches—the honey drizzle, the thyme garnish—that make them special. And once you’ve tried them, you’ll find yourself making them not just for holidays but whenever you want something cozy and impressive.
If you loved this recipe, you might also enjoy:
- Baked Pears with Feta, Honey, and Cranberries
- Roasted Pears with Blue Cheese and Pistachios
- Elegant Blue Cheese Stuffed Pears
Try it, share it, and don’t forget to leave a review or pin it on Pinterest. I’d love to hear how yours turn out!
Print
Baked Pears with Brie, Walnuts, and Cranberries: 5 Easy Steps to Elegant Flavor
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Sweet, savory, and irresistibly gooey! These baked pears are stuffed with creamy brie, crunchy walnuts, and tart cranberries, drizzled with honey, and garnished with thyme. Perfect as an elegant appetizer, light dessert, or holiday treat. Ready in just 30 minutes, this recipe makes you look like a gourmet chef without the fuss.
Ingredients
- 3 ripe but firm pears, halved and cored (about 600 g)
- 1 tablespoon lemon juice (15 ml)
- 120 g brie cheese, cut into small cubes (about 1 cup)
- 60 g walnuts, roughly chopped (½ cup)
- 50 g dried cranberries (⅓ cup)
- 2 tablespoons honey (30 ml)
- Fresh thyme leaves, for garnish
Instructions
Preheat oven to 190°C (375°F) and line a baking dish with parchment paper.
Brush pear halves with lemon juice to prevent browning and place them cut-side up in the dish.
Fill each pear with brie cubes, walnuts, and dried cranberries.
Drizzle lightly with honey.
Bake 15–20 minutes until pears are tender and cheese is melted.
Garnish with fresh thyme leaves and serve warm.
Notes
Choose firm pears like Bosc or Anjou for best results.
Try pecans instead of walnuts or goat cheese instead of brie for a different flavor profile.
Serve immediately for melty brie; leftovers can be reheated gently in the oven.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer / Dessert
- Method: Baking
- Cuisine: International / Modern European
Nutrition
- Serving Size: 1 pear half
- Calories: 260 kcal
- Sugar: 21g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15 mg