Quick cups with caramelized pears, honey cream, and oat-nut crumble - photo 1
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Quick cups with caramelized pears, honey cream, and oat-nut crumble

Desserts Dishes for Special Occasions Desserts 30 min Easy 12 wyświetleń ~45.61 PLN - (0)
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Description

A seasonal, quick dessert combining sweet and sour caramelized pears with a thick honey-yogurt cream and a crunchy topping made of oats and nuts. Perfect for autumn and winter when pears are aromatic and juicy. The combination of creamy texture and contrasting crunch makes the dessert visually appealing — layers of cream, shiny pieces of pear, and golden crumble create a striking contrast of colors and textures. Serve slightly warm or chilled, in bowls or glasses, as a quick dessert after dinner or an elegant option for a party.

Ingredients Used

Ingredients (13)

Servings:
4
  • Pear 4 szt.
  • Butter 40 g
  • Honey 30 ml
  • Lemon juice 20 ml
  • Mascarpone 100 g
  • Greek yogurt 150 g
  • Oat flakes 80 g
  • Sugar 50 g
  • Walnuts 40 g
  • 🌿 Przyprawy
  • Ground cinnamon 5 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Vanilla extract 5 g
  • Fresh mint 0.3 pęczków
💰 Szacowany koszt dania: ~45.61 PLN (11.40 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Prepare all the ingredients and tools: a cutting board, a peeler, a sharp knife, two medium frying pans (one non-stick with a diameter of 20-24 cm for caramelizing, the other for frying the crumble, or one frying pan and an oven), 4 ramekins or dessert glasses, a small bowl, and a spoon. Weigh all the ingredients according to the list.

Use a sharp knife and a stable cutting board. Also prepare a silicone spatula and a kitchen scale. Do not start caramelizing without preparing all the ingredients, as the process is quick.

Oat and Nut Crumble

2

In a bowl, combine 80 g of oats and 40 g of chopped walnuts. Add 20 g of cold butter cut into small pieces and 25 g of sugar. Using your fingers or a fork, rub the butter into the dry ingredients until uneven clumps form (ranging from the size of grains to larger pieces).

Ingredients: Sugar, Butter, Oat flakes, Walnuts
Use cold butter for a crispy texture. If you don't want to use your hands, pulse the ingredients in a food processor for 3-4 seconds.
3

Spread the crumble on a baking sheet lined with parchment paper in a thin layer. Place in an oven preheated to 180°C (top and bottom heat) for 10-12 minutes, stirring the crumble with a spatula every 4 minutes to ensure it browns evenly. Once baked, set aside to cool — the crumble will harden and become crispy.

Ingredients: Sugar, Butter, Oat flakes, Walnuts
If you don't have an oven, you can sauté the crumble in a dry pan over medium heat for 6-8 minutes, stirring often. A baking sheet lined with parchment paper is best for easily collecting the crumble.

Preparing the pears

4

Wash and dry 4 pears. Peel them thinly with a peeler. Cut each pear in half lengthwise, remove the cores with a spoon or knife, and slice the halves into 3-4 pieces to achieve uniform thickness (~1 cm). Drizzle the pieces with a bit of lemon juice to prevent browning.

Ingredients: Pear, Lemon juice
Use a vegetable peeler for quick and even peeling. If the pears are very soft, cut them gently so they don't fall apart during caramelization.

Caramelizing pears

5

Heat a non-stick skillet over medium heat. Sprinkle 50 g of sugar evenly onto the dry skillet and heat without stirring for 1-2 minutes, until the edges start to melt and turn golden. You can gently tilt the skillet to help the sugar melt evenly. When the sugar reaches an amber color, add 20 g of butter and 1 g of salt — vigorously stir with a silicone or wooden spatula until the butter melts and a smooth caramel forms.

Ingredients: Sugar, Butter, Salt
Be careful — the caramel is very hot. Do not stir the sugar with a spoon at the beginning, as it may crystallize; wait until it starts to melt at the edges. If the caramel hardens, lower the heat and heat it gently.
6

Reduce the heat to medium-low and add the sliced pear pieces to the caramel in a single layer (if necessary, caramelize in batches). Cook for 3-4 minutes on one side until the pieces are golden and coated in sticky caramel, then flip and cook for another 2-3 minutes. Finally, pour in 20 ml of lemon juice and 30 g of honey, stirring to create a glossy glaze. The pears should be soft at the tip of a knife but not falling apart.

Ingredients: Pear, Honey, Lemon juice
Caramelize over medium heat — too high a flame will burn the sugar. If the pears release a lot of juice, slightly raise the temperature and cook for a shorter time to get color without falling apart.

Honey Cream

7

In a deep bowl, mix 100 g of mascarpone with 150 g of Greek yogurt. Add 30 g of honey, 5 g of cinnamon, and (optional) 5 g of vanilla extract. Stir with a silicone spatula or whisk for about 1-2 minutes until the cream is uniform, smooth, and slightly fluffy. Taste and adjust with an additional teaspoon of honey if you prefer a sweeter flavor.

Ingredients: Honey, Mascarpone, Greek yogurt, Ground cinnamon, Vanilla extract
If the mascarpone is very cold and lumpy, take it out of the fridge for 10 minutes before mixing to make it easier to combine. Use a spatula instead of a mixer to prevent the cream from becoming too runny.

Assembly

8

In four cups, layer cream (about 40 g), then arrange pieces of caramelized pear (about 3-4 slices per serving), and sprinkle with a tablespoon (about 20 g) of warm crumble. Repeat the layers: cream — pear — crumble, finishing with crumble and a few drops of the remaining caramel from the pan for a glossy effect.

Ingredients: Pear, Mascarpone, Greek yogurt, Oat flakes, Walnuts
Layer gently with a dessert spoon to avoid crushing the pear pieces. If the crumble is hot, let it cool for a minute so it doesn't melt the cream.

Finishing and decoration

9

Decorate each ramekin with a few fresh mint leaves (optional) and gently sprinkle with a bit of cinnamon. Serve immediately — the dessert tastes great slightly warm (with the pears still a bit warm) or after 10-15 minutes in the fridge, when the cream has cooled slightly and the crumble remains crunchy.

Ingredients: Ground cinnamon, Fresh mint
If you are serving the dessert to guests, prepare the bowls about 5 minutes before serving so that the crumble doesn't have time to soften under the cream.

Final tips

10

Check the consistency: the cream should be smooth and slightly thick, the pears shiny and soft at the edges, the crumble golden and crunchy. Any excess should be stored separately: the crumble in an airtight container, and the cream and pears in the fridge (see storage tips).

If you prepare the dessert in advance, store the ingredients separately, and assemble them 15-30 minutes before serving to maintain the textures.

Fun Fact

💡

Pears have been cultivated for thousands of years — in ancient Persia and Rome, they were considered a luxury fruit. Caramelizing with butter and lemon juice is a simple way to bring out their natural sweetness and enhance their spicy aroma.

Best for

przyjęcie jesienne szybki deser po obiedzie elegancki podwieczorek

Tips

🍽️ Serving

Serve in transparent cups to showcase the layers. For a more elegant version, add a scoop of vanilla ice cream next to the cup. The dessert pairs wonderfully with Earl Grey tea or strong black coffee.

🥡 Storage

Store separately: the crumble in an airtight container at room temperature for up to 3 days; caramelized pears in the refrigerator for up to 48 hours in a closed container; the cream (mascarpone + yogurt) in the refrigerator for up to 24 hours. Assembled parfaits are best consumed within a few hours — the crumble will soften after a few hours in contact with the cream.

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