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Maple-Butter Baked Apples & Pears with Pomegranate

Tender baked apples and pears coated in warm spiced maple butter, then finished with toasted pecans and bright pomegranate arils.
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Ingredients Method Notes

Ingredients
  

  • 4 medium apples such as Honeycrisp, cored and cut into ½-inch slices or wedges
  • 4 Bosc pears ripe but still firm, cored and cut into ½-inch slices or wedges
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 4 tablespoons butter melted
  • ¼ cup pure maple syrup
  • 2 teaspoons vanilla extract
  • 1 teaspoon finely grated orange zest
  • 1 tablespoon fresh lemon juice
  • 1 cup pomegranate arils
  • 1/2 cup pecans, roughly chopped

Method
 

  1. Prepare the fruit. Preheat the oven to 350°F. Core the apples and pears and cut them into approximately ½-inch slices or wedges. Arrange the apple and pear slices in a large casserole dish, alternating them somewhat evenly so the different fruits are visible.
  2. Make the maple-butter mixture. In a small bowl, whisk together the melted butter, maple syrup, vanilla extract, orange zest, lemon juice, cinnamon, ginger, nutmeg, and salt. Drizzle the maple-butter mixture over everything. Gently toss or turn the fruit with your hands or a spatula to coat without breaking the slices.
  3. Bake the fruit. Bake uncovered for 40-50 minutes, gently turning the fruit once or twice during baking, until the apples and pears are tender but still hold their shape and the edges are beginning to caramelize.
  4. Add the pomegranate and pecans. Remove from the oven and sprinkle pomegranate arils and chopped pecans over the fruit or save them to serve individually.
  5. Serve warm with vanilla ice cream, Greek yogurt, whipped cream, warm oatmeal, pancakes, or waffle

Notes

  • Leave the skins on: The apple and pear skins add texture, fiber, and nutrients, while also making the finished dish especially pretty.
  • The maple: A small amount of maple syrup gives the butter and spices a beautiful caramelized quality without making the fruit overly sweet.
  • Pomegranate: Adding the pomegranate at the end keeps the arils bright and juicy rather than allowing them to soften during baking. Same with the pecans. 
  • Make ahead: The fruit can be prepared and coated with the spices and maple-butter mixture several hours ahead. Cover and refrigerate until ready to bake, then allow a few additional minutes of baking time since the fruit will be cold.
  • Leftovers: Store covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.