In a small bowl, whisk together 2 tablespoons of maple syrup and the melted butter until smooth; set aside.
In a separate bowl, mix together the remaining tablespoon of syrup, spinach, pear, pecans, onion, salt, nutmeg, and pepper.
Divide mixture in half and place inside the cavity of each hen. Tie legs together with kitchen string so stuffing doesn't fall out.
Place both hens on the rack of the roasting pan and baste with butter syrup mixture from step 3.
Bake, basting every 15 minutes, until thoroughly cooked, about 1 hour 15 minutes (if you use a meat thermometer it should read 180 degrees Fahrenheit.) If you run out of butter syrup mixture use pan juices to baste.
Remove hens from pan and place on cutting board; let sit 5 minutes before carving.
Cut each hen in half along breastbone, so each piece has a leg and a thigh. Pour the pan juices into a cup and skim off fat. Remove skin from hens and serve.