Candied Pears in Clementine-Wine Reduction with White Chocolate Mousse and Almond Crumble - photo 1
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Candied Pears in Clementine-Wine Reduction with White Chocolate Mousse and Almond Crumble

Desserts Dishes for Special Occasions 90 min Medium 12 wyświetleń ~75.00 PLN - (0)
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Description

A modern, seasonal dessert that combines juicy pears slowly confit in an aromatic red wine reduction with clementines and a velvety white chocolate mousse, topped with a crunchy almond crumble. The dish is based on the contrast of temperatures (warm fruit vs cold mousse), textures (soft, creamy, crunchy), and flavors (the sweetness of white chocolate, the tartness of clementines, and the spicy notes of cinnamon and cloves). Aesthetic presentation: halved pears arranged on the creamy mousse, sprinkled with golden crumble and green pistachios — the perfect dessert for winter gatherings and occasions that call for a stunning finish to a meal. Variant 3fc7fa80 offers an elegant, modern interpretation of classic flavor combinations.

Ingredients Used

Ingredients (19)

Servings:
4
  • Pear 3.3 szt.
  • Clementine 3.2 szt.
  • Red wine 200 ml
  • Vanilla bean 1 szt.
  • Butter 40 g
  • Wheat flour 80 g
  • Ground almonds 60 g
  • Brown sugar 30 g
  • White chocolate 120 g
  • 30% heavy cream 250 ml
  • Agar-agar 3 g
  • Mascarpone 120 g
  • Lemon juice 15 ml
  • Sugar 120 g
  • 🌿 Przyprawy
  • Cinnamon stick 5 szt.
  • Cloves 3 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Pistachios 30 g
  • Edible flowers 5 g
💰 Szacowany koszt dania: ~75.00 PLN (18.75 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pears - preparation

1

Wash the pears under running water and dry with a paper towel. Cut each pear in half lengthwise and remove the seeds with a teaspoon, while keeping the base shape (do not peel the skin — it will give a nice shine during confit). If the pears are large, cut them into quarters. Set aside in a bowl.

Ingredients: Pear
Use a sharp chef's knife and a small spoon to remove the seed cores. Do not peel the pears, as the skin will hold the flesh together and prevent it from falling apart in the syrup.

Clementine-Wine Reduction

2

In a wide, flat saucepan, pour in red wine (200 ml). Add 120 g of sugar, a halved vanilla bean with the seeds scraped out (add both the seeds and the pod), cinnamon sticks (10 g), and cloves (3 g). Squeeze the juice from 2 clementines into the saucepan, and peel the remaining two, dividing them into wedges (for decoration). Heat over medium heat, stirring until the sugar dissolves. When the mixture starts to simmer lightly, reduce the heat to low and simmer gently for 10-12 minutes — an aromatic syrup should form, do not boil vigorously. Taste with a spoon — the flavor should be balanced (wine, sweetness, and acidity from the clementine).

Ingredients: Red wine, Sugar, Vanilla bean, Cinnamon stick, Cloves, Clementine
Use a wide saucepan with a diameter of 20-24 cm to allow the reduction to evaporate faster. If you don't have fresh vanilla, use 1 teaspoon of vanilla paste. Do not let it boil on high heat — too vigorous boiling will worsen the aroma of the wine.

Pears - confituring

3

When the syrup is ready (lightly reduced, about 10-12 minutes), gently place the halved pears cut side up in it. Heat on very low heat for 12-18 minutes, turning the pears with a slotted spoon every 4-5 minutes to soak evenly in the syrup. Check for softness with a fork: it should go into the flesh with slight resistance — the pear should not fall apart. After poaching, remove the pears and set them on a plate to cool (keep the syrup).

Ingredients: Pear, Red wine, Sugar, Clementine, Cinnamon stick, Cloves, Vanilla bean
Use a slotted spoon or kitchen tongs to gently turn the pears. If the pears are very firm, extend the confit time to 20 minutes — test with a fork every few minutes.

Reduction - finishing

4

After removing the pears, increase the heat and reduce the remaining syrup for another 6-8 minutes until it reaches a thicker consistency (it should lightly coat the spoon). Add 15 ml of lemon juice, stir, and set aside to cool slightly — the sauce will thicken as it cools.

Ingredients: Lemon juice, Sugar
The reduction should be liquid but with a slightly syrupy consistency. If it becomes too thick after cooling, add 1-2 tablespoons of water and heat briefly.

Almond crumble

5

In a bowl, combine 80 g of all-purpose flour, 60 g of ground almonds, and 30 g of brown sugar. Add 40 g of cold butter, cut into cubes, and a pinch of salt (1 g). Using your fingers (or a food processor on pulse), rub the butter into the dry ingredients until the mixture resembles pea-sized clumps and fine sand — the texture should be irregular. Spread evenly on a baking sheet lined with parchment paper and bake in a preheated oven at 180°C (fan 170°C) for 12-15 minutes, stirring every 5 minutes, until the crumble is golden. Once baked, let it cool completely — it will become crunchier.

Ingredients: Wheat flour, Ground almonds, Brown sugar, Butter, Salt
Use a large baking tray and spread the crumble evenly so it bakes evenly. If you don't have an oven, you can sauté it in a non-stick pan, but the result will be less even.

White chocolate mousse

6

Break 120 g of white chocolate into pieces and place in a heatproof bowl. In a small saucepan, heat 80 ml of cream (from 250 ml) almost to boiling (do not let it boil fully) — when bubbles appear at the edges, remove from heat and pour over the chocolate. Wait 30 seconds, then stir with even, slow movements until smooth and homogeneous. In a separate bowl, mix the remaining chilled cream (170 ml) with 120 g of mascarpone and 3 g of agar-agar. Briefly heat this mixture to 60°C (you can do this in the microwave on low power or in a saucepan), stirring until the agar-agar dissolves. Combine the melted white chocolate with the warm mascarpone cream, add 15 ml of lemon juice and 1 g of salt. Set aside until the mixture cools slightly, then whip by hand or with a mixer (low speed) for 1-2 minutes to achieve a lightly aerated texture. Transfer to a piping bag or small glasses and chill in the refrigerator for at least 30 minutes, until the mousse sets slightly (agar provides stability).

Ingredients: White chocolate, 30% heavy cream, Mascarpone, Agar-agar, Lemon juice, Salt
Use a stainless steel or glass bowl to melt the chocolate and a thermometer, if you have one, to monitor the temperatures. Agar-agar must dissolve at a temperature of ~90°C, but cool the mixture before adding it to the white chocolate to avoid separation.

Decoration and serving

7

On clean plates, spread 2-3 portions of white chocolate mousse (use a piping bag or spoon to create "blobs" about 6 cm in diameter). In the center of each blob, place half or a quarter of a warm pear (skin side up or on its side for effect). Generously sprinkle with cold almond crumble (about 20-25 g per portion), drizzle with a few teaspoons of cooled clementine-wine reduction (about 15-20 ml per portion). Add a few wedges of clementine for freshness. On top, sprinkle with toasted pistachios (if using) and gently place 1-2 edible flowers. Serve the dessert immediately — the striking contrast of the warm pears and the cold mousse looks and tastes best.

Ingredients: White chocolate, 30% heavy cream, Pear, Ground almonds, Brown sugar, Pistachios, Edible flowers, Clementine
For an aesthetic presentation, use flat white plates; work quickly to prevent the crumble from softening due to the sauce. Additionally, you can add a drop of honey on the crumble for a subtle sweetness (optional).

Final tips

8

Check the flavors of each layer: if the mousse is too sweet, add a little lemon juice or yogurt to the next batch; if the reduction is too sharp, sweeten it with a light tablespoon of sugar or honey and reduce it again. It’s best to prepare the dessert in two stages: the crumble and reduction can be made 1 day in advance, while the pears and mousse should be made a few hours before serving.

Ingredients: Lemon juice, Sugar, Mascarpone
When preparing for a party, plan the steps: make the crumble and reduction the day before, chill the mousse for at least 30 minutes before serving. Confit the pears 1-2 hours before serving so they are slightly warm.

Fun Fact

💡

Fruit confit is a technique known for centuries, originally used to preserve fruits in sugar. The combination of wine and fruit in desserts has gained popularity in French cuisine, and the addition of clementines is a winter touch characteristic of modern desserts.

Best for

kolacja świąteczna przyjęcie zimowe romantyczna kolacja

Tips

🍽️ Serving

Serve the dessert on a large, flat plate to artistically spread the sauce and crumble. Serve the pears slightly warm and the mousse chilled — the contrast in temperature will enhance the flavor. Small additions: a sprig of fresh mint or a thin strip of clementine peel.

🥡 Storage

Store the crumble in an airtight container at room temperature for up to 3 days. The white chocolate ganache should be kept covered in the refrigerator for up to 48 hours. Pears are best consumed the same day; when stored in syrup in the refrigerator, they will last 2-3 days. The reduction can be stored in the refrigerator for up to 5 days (in a jar). To reheat the pears, use a gentle heat on the skillet or microwave for 20-30 seconds.

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