Preheat the oven to 350°F.

Wash pears, cut in half lengthwise, and use a melon baller or small spoon to scoop out the core; trim a bit off the rounded bottom so they sit flat if needed, leaving the stems on.

Arrange pear halves cut‑side up in a pie plate or similar baking dish; no need to grease the dish.

In a microwave‑safe bowl, combine 2 tablespoons butter, 1/2 cup maple syrup, and 2 teaspoons cinnamon; warm just until the butter melts, then stir until smooth.

Spoon the maple–cinnamon mixture generously over all the pears, letting it pool into the cored‑out centers; reserve a little sauce for serving.

Bake, uncovered, at 350°F for about 45 minutes, until the pears are tender but still hold their shape.

While the pears bake, roughly chop 1/4 cup pecans.

Sprinkle chopped pecans into the center “wells” of the pears and over the tops, then return to the oven for another 10–15 minutes to toast the nuts and finish softening the fruit (about 1 hour total bake time).

To serve, place a warm pear half on a plate, add a scoop of vanilla ice cream or a dollop of non‑dairy whipped topping if desired, and drizzle with the reserved maple syrup sauce from the pan.