Living a healthy lifestyle doesn't mean you have to give up dessert. At least...not for me. Instead, we just need to find healthier options that still feel like a sweet indulgence. So- fruit is always a great choice!

Pears are one of my favorite fruits! There are ten varieties of pears grown in the United States, so there's usually one in-season somewhere. The most common are Bartlett, Bosc, and Anjou. Bartletts are my personal favorite and I rarely buy anything else! More than any other variety, Bartlett pears change color to indicate ripeness. They are a softer variety, so I like to bake with them when they are slightly underripe, aka green. Yellow means they are ripe- perfect for snacking or placing on a salad!

Most people think pear season ends in the fall. Personally, I like to extend the season for as long as I can find them. Plus, don't people receive those crates or boxes of pears for Christmas??

Well, here's a nutritious dessert that's even better than an apple!

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Ingredients in Baked Stuffed Pears

• Pears
• Old-Fashioned or Rolled Oats
• Brown Sugar
• Cinnamon
• Maple Syrup
• Orange Juice
• Butter

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Which pears are best for baking?

Due to crisper, denser flesh, Bosc and Anjou pears hold up the best when baked. I tend to stick with my favorites- Bartlett pears; however, I will cook with them while they are still green.

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Should pears be peeled before baking?

This is mostly a personal preference. The skin can become a bit tougher when cooked. I have baked and poached pears both with, and without the skin. If you're poaching whole pears, then you should peel first, in order to expose the flesh to the poaching liquid. Keep in mind, the fiber in pears is found in the skin- up to 6 grams per pear.

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