Califonia Bountiful

Chai spiced baked pears

This recipe is so ridiculously easy that you can get it into the oven in just a few minutes, but looks so elegant when done that you could serve it to distinguished guests!

Timaree Hagenburger
The Nutrition Professor
Cosumnes River College, Sacramento

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2 pears, cored and sliced for baking (leave skin on; see tip)
1 pear, cored (leave skin on; see tip)
3 Medjool dates, pitted
1/2 cup sweet dessert wine (see tip)
1/4 cup water
1 tsp. chai spice (see tip)
2 to 3 tbsp. roughly chopped walnuts


Preheat oven to 350 degrees. Fill a small baking dish with slices from 2 cored pears. Combine the third pear, dates (double check that you did not miss a pit!), wine, water and spice in a high-powered blender and blend until very smooth. Pour this "sauce" over the pears and bake for 15 minutes, then add walnuts and bake for an additional 10 to 15 minutes or until pears are tender (to your liking).  

The Nutrition Professor's Prep Smart, Cook Smart Tips:

  • Don't peel your pears! So much of the amazing health-promoting nutrients in pears are found in and just under the skin, so simply core the pears and you are ready to go.
  • Ripken Winery's viognier is my favorite choice for this recipe, though you could use a sweet moscato or gewurztraminer. You could also substitute juice (white grape, apple or pear), but the flavors will not be quite as complex.
  • Use your favorite spice or spice blend. I love chai with pears, but you can also use cinnamon or apple pie spice. (You can find recipes for chai and apple pie spice at

 Recipe inspired by Heather Nicholds' baked pears (


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