Pick a pear that gives a little when you press gently beside the stalk. It should be firm enough to lift in one piece after cooking, but ripe enough to eat today. A Conference pear works well here. Its long neck makes a handy handle while you scoop out the core.
Halve and core two pears, brush the cut sides with cinnamon butter and air fry face up at 180°C. Start checking after 10 minutes. Firmer halves may need 15–17 minutes or a little longer. Scatter the walnuts over the warm fruit to serve.
What you need for two puddings
- 2 medium ripe but firm pears
- 10g butter, softened
- ¼ tsp ground cinnamon
- 1 tsp soft brown sugar
- 1 tbsp chopped toasted walnuts
Make a shallow hollow in each half
Wash the pears, leave the skin on and cut each one lengthways. Use the tip of a teaspoon to scoop out the pips. Cut away the tough thread running from the core towards the stalk. If a half rolls when you set it down, shave a sliver from the rounded underside so it sits level.
Brush the pears and air fry face up
Mash the butter, cinnamon and sugar together with a fork. Spread a thin layer over each cut face, right out to the narrow tip. Set the fryer to 180°C, following its preheat instructions, and arrange the four halves skin-side down with a little space around them.
Check after 10 minutes by slipping a small knife into the thick flesh beside the hollow. The narrow neck softens first and can give a misleading impression. If the flesh feels firm, cook in 2-minute intervals. Lift out smaller halves as soon as the knife slides in easily.
Spoon the buttery juices back over the fruit
Lift the halves onto two plates with a broad spoon to keep the juices in the hollows. Spoon a little of that cinnamon butter along each neck, then scatter over the toasted walnuts. Thick plain yoghurt goes well with the warm fruit if you want something cool alongside.
Air fryers vary in power and basket design. Use these timings as a starting point and follow your manufacturer’s instructions where they differ.
Frequently asked questions
Should I peel the pears first?
Leaving the skin on helps you lift a tender half out of the drawer intact. The cooked flesh scoops away from the skin easily with a dessert spoon.
Can I use a very ripe pear?
A soft pear will slump more readily. Place the halves in a shallow ovenproof dish approved for your fryer so you can serve them with their juices, and check them earlier than the timing for firm fruit.
Sources and further reading
Safety, appliance and recipe guidance was checked against the following sources. Always follow the instructions for your own model.
