I Make These 4-Ingredient Sticky Pears When I Want a Quick and Easy Dessert

Hood River, Oregon is one of the largest growing areas for pears in the world, and I’m lucky enough to call it home. Every spring, I rush out to view the fluffy white blossoms decorating rows and rows of pear trees, admiring every bloom that will turn into a pear. In the fall, those pears are picked, making their way to the packing house and then on to grocery stores nationwide. 

Living in this area, I’ve had a number of opportunities to walk the orchards with pear farmers, always learning something new about the hard work that goes into growing and harvesting pears. They’re an incredibly versatile fruit, whether used for snacking or making desserts. This easy sticky pears recipe lets them shine. 

With just four ingredients, you can make these tender sticky pears with notes of caramel and just a touch of cinnamon. They’re delicious on their own, or dress them up further with a scoop of ice cream and a sprinkle of pecans or walnuts on top.  

The Best Pears for Sticky Pears 

There are many varieties of pears to choose from, but it’s best to stick with Anjou, Bartlett, or Bosc for this recipe. These options will offer excellent texture and flavor, while holding their shape when cooked. 

When selecting pears at the grocery store or fruit stand, choose pears that are ripe but slightly firm. It’s helpful to squeeze the neck of the pear to check for ripeness (think “check the neck” to remember!). When the neck is soft, the pear is ripe enough to use. Skip using overripe pears here, as those won’t hold their shape while caramelizing. 

Tips and Tricks for Making Sticky Pears

• Go dark: I always use dark brown sugar for sticky pears. It offers a richer, more robust flavor. However, if you only have light brown sugar on hand, you can still make this recipe. Keep in mind, the flavor won’t be quite as bold. 
• Keep an eye on the cook time: Some pear varieties are firmer than others, with varying moisture content. The total cook time may vary depending on the variety of pear you choose. Barlett or Anjou will take less cooking time, while Bosc, a firmer pear, may need a few extra minutes in the pan. I love to eat these pears tender but with still a touch of firmness in the center, but if you want a softer, more fully tender pear, simply leave the pears in the butter to cook longer. 
• To peel or not: My preference is to keep the skins on the pears for this dessert. I love the texture and look of the pears that way. However, you can certainly choose to remove the peels. Your cook time may be a bit quicker without the skin, resulting in more tender pears. 
• Play with flavor: These sticky pears are simple by design, but there are many ways to switch up the flavors. In addition to cinnamon, consider adding a small amount of nutmeg or cardamom. A dash of vanilla extract can also enhance the caramelized flavor further. 

How to Serve Sticky Pears

Sticky pears are versatile enough for dessert, breakfast, and as a snack. Serve them with vanilla ice cream or whipped cream, or pair them with Greek yogurt. Chop up the pears and add them to oats or sprinkled with granola, or simply enjoy one on its own. Another option? Play with a sweet and salty mixture: top the pears with gorgonzola and walnuts for a sweet-meets-savory bite.