Start by preheating your oven to a cozy 400°F (200°C). If you want an easier cleanup (and who doesn’t?), line a 10"x7" or 9"x9" baking dish with parchment paper. Alternatively, a good spray of nonstick spray will do the trick.

Next, peel the pears using a sharp knife—if you’re using firmer varieties like Bosc. For softer pears like Anjou, I recommend leaving the skin on, which helps maintain their beautiful shape as they bake. Once peeled, use a melon baller or a small spoon to carefully remove the core from each pear while keeping the stem intact for that beautiful presentation.

Place the pears in your baking dish, cut side up. It makes for a lovely display, plus you want that cut side to soak up all the yumminess to come! Drizzle fresh lemon juice over them to keep the color vibrant and prevent browning.

In a small mixing bowl, combine the brown sugar, optional cinnamon, nutmeg, and salt. Sprinkle this mixture generously over your pears. Now, add the butter cubes on top of each pear—this is where the magic happens. To finish, drizzle them with the vanilla extract, ensuring each pear gets a bit of that wonderful flavor.

Slide the baking dish into the oven and let those beauties bake for about 30 minutes. You want them cut side up so they can soak up all those sweet juices.

After that first round of baking, gently turn the pears cut side down. Don’t worry if some juices flow onto the dish; that’s the good stuff! Spoon some of the caramelized mixture over the tops to keep them moist. Pop them back in the oven for another 20-50 minutes. Bosc pears will take longer to reach that perfect candied look, while Anjou may soften quicker. Just keep an eye on them.

When your pears are tender and the caramel has thickened beautifully, take them out. Let them cool for a moment—if you can resist! Serve them warm with your favorite toppings like ice cream, yogurt, or a sprinkle of crunchy nuts.