A very ripe pear may collapse before its surface has had time to color. Slightly firm fruit is easier to bake into halves that you can lift neatly onto a plate.
Halve two pears and remove the cores. Put cut-side up in a small ovenproof dish. Add a tablespoon of maple syrup, two tablespoons water, and a small pinch of cinnamon. Bake at 190°C / 375°F until tender, usually around 25–40 minutes depending on the variety and ripeness. Spoon the juices over once during cooking.
Serve warm with plain plant yogurt or on their own. If the dish dries out, add a little water before the syrup burns. If the pears are already soft, shorten the cooking rather than chasing a fixed time.
A few toasted oats or chopped suitable nuts can add texture at the table. Keep them separate until serving so they do not soften in the pear juices.