Preheat the oven. Set it to 375°F (190°C). Lightly butter a baking dish large enough to hold the pears in a single layer.

Prep the pears. Wash and dry them. Slice each pear in half lengthwise. Use a spoon or melon baller to scoop out the core and seeds, creating a small hollow for the filling. Trim the bottoms slightly if they wobble so they sit flat.

Mix the filling. In a small bowl, combine the chopped walnuts, cinnamon, nutmeg, a pinch of salt, and 2 tablespoons of honey. If using vanilla, add it here. Stir to coat the nuts.

Assemble. Place the pear halves cut-side up in the baking dish. Divide the walnut mixture among the hollows. Dot the pears with small pieces of butter. Drizzle the remaining honey over the tops.

Add liquid to the dish. Pour the water or apple cider into the baking dish around the pears. This helps them steam and stay tender, and it creates a light syrup.

Bake. Cover the dish loosely with foil and bake for 15 minutes. Remove the foil and bake another 15–20 minutes, until the pears are tender when pierced with a knife and the walnuts are toasty. Total time is 30–35 minutes, depending on the ripeness and variety of your pears.

Finish and rest. Spoon some of the pan juices over the pears. Let them rest for 5 minutes to settle. If you like extra sweetness, drizzle a little more honey on top.

Serve. Enjoy warm, either on their own or with a dollop of Greek yogurt for tang, a cloud of whipped cream for softness, or a small scoop of vanilla ice cream for a classic touch.