Baked Pears with Almond Crumble and Honey-Caramel Sauce - photo 1
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Baked Pears with Almond Crumble and Honey-Caramel Sauce

Desserts Cakes and Bakes 90 min Medium 9 wyświetleń ~33.91 PLN - (0)
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Description

A traditional, seasonal dessert perfect for winter evenings — ripe pears baked in an aromatic honey-orange sauce, topped with a crunchy almond crumble. The dish combines the natural sweetness of the fruit with deep caramel notes and the warm aroma of cinnamon and orange zest. It looks incredibly impressive: glistening, golden-brown pears under an even layer of golden, crumbly topping with toasted almond flakes. It can be served with a scoop of vanilla ice cream or a dollop of sour cream, creating a contrast of temperatures and flavors. Perfect for holiday or family gatherings — striking and easy to make, while still full of traditional, homemade character.

Ingredients Used

Ingredients (15)

Servings:
6
  • Pear (ripe, firm) 6 szt.
  • Wheat flour 150 g
  • Butter 100 g
  • Brown sugar 180 g
  • Ground almonds 120 g
  • Egg 1 szt.
  • Honey 60 ml
  • Vanilla extract 5 g
  • Fresh orange juice 60 ml
  • 30% heavy cream 120 g
  • Orange zest 5 g
  • 🌿 Przyprawy
  • Ground cinnamon 4 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Toasted almond flakes 30 g
  • Vanilla ice cream (optional) 300 g
💰 Szacowany koszt dania: ~33.91 PLN (5.65 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pears

1

Preheat the oven to 190°C (top-bottom). Prepare a baking dish measuring about 24×24 cm or a round one (minimum depth 3 cm). Wash and dry the pears. Cut each pear in half lengthwise and gently remove the seeds with a teaspoon or a corer, leaving the bottom intact (so the halves don't fall apart). Place the halves cut side down in the dish, pressing them down slightly to make them stable.

Ingredients: Pear (ripe, firm), Butter
Use a sharp knife and cutting board. If the pears are very hard, you can microwave them for 20-30 seconds before cutting for 5 minutes, but this is not necessary. The baking dish should be greased with a little butter or lined with parchment paper.
2

In a bowl, mix 40 g of honey with 60 ml of orange juice and 3 g of grated orange zest (about 1 teaspoon). Add 1/4 teaspoon of cinnamon and mix well. Brush the halves of the pears with this mixture (you will achieve the desired weight and shine by applying a thin layer).

Ingredients: Honey, Fresh orange juice, Orange zest, Ground cinnamon
Use a silicone kitchen brush. If the honey is thick, gently warm it in a water bath (a bowl in hot water) to a liquid consistency before mixing.

Almond Crumble

3

In a large bowl, sift 150 g of flour, add 120 g of ground almonds, 120 g of brown sugar (set aside the remaining sugar for the sauce) and 4 g of cinnamon and a pinch of salt (1 g). Mix the dry ingredients evenly.

Ingredients: Wheat flour, Ground almonds, Brown sugar, Ground cinnamon, Salt
Use a large glass or metal bowl and a sieve to sift the flour. Thoroughly mixing the dry ingredients will ensure an even flavor in the crumble.
4

Add 100 g of cold butter cut into small cubes to the dry ingredients. Rub the butter with your fingers (or use a pastry knife) until the mixture resembles coarse crumbs — there should be pea-sized lumps. Then gently pour in the lightly beaten egg (60 g) and mix with a wooden spoon just until combined — leave lumps, do not knead until smooth. Set the bowl in the refrigerator for 10–15 minutes to allow the butter to firm up again.

Ingredients: Butter, Egg, Wheat flour, Ground almonds, Brown sugar
Use a pastry knife or quickly mix with your fingers to avoid warming the butter too much. If you don't want to use an egg, you can skip it — the crumble will still be good, but a bit more crumbly.

Caramel-Honey Sauce

5

Prepare the caramel sauce: in a heavy-bottomed saucepan, heat 60 g of brown sugar over medium heat. Do not stir with a spoon right away — you can gently shake the pan to allow the sugar to melt evenly. When the sugar has dissolved and has taken on an amber, golden-brown color (this takes about 5–8 minutes), remove the saucepan from the heat and very carefully pour in 120 ml of cream (it will bubble). Return to low heat and add 20 g of butter and 20 g of honey, stirring until the sauce is smooth. Finally, add 5 g of vanilla extract and 1 teaspoon of orange juice, and mix.

Ingredients: Brown sugar, 30% heavy cream, Honey, Butter, Vanilla extract, Fresh orange juice
Be careful — the caramel is very hot and splatters when adding cream. Use a wider saucepan and a metal spoon. If the caramel hardens too quickly after adding the cream, heat it on very low heat while stirring until it becomes smooth. This is a crucial moment - do not leave the pot.

Baking and Assembly

6

Drizzle each half of the pear with the previously prepared honey-orange mixture (the remaining honey should be in the sauce) using a tablespoon of caramel sauce — do not pour everything, leave about 2-3 tablespoons for serving. Evenly spread the crumble on each half — do not press too hard, but gently press down so that the crumble sticks to the moist surface of the pear. Place the dish in the preheated oven.

Ingredients: Pear (ripe, firm), Toasted almond flakes, Honey
Use a spoon to apply the crumble and your hands to gently press it down. Even distribution of the crumble prevents bare spots from burning.
7

Bake the pears for 25–30 minutes at 190°C until the crumble is golden brown and the pears are soft when pierced with a thin knife (the knife should go into the thickest part with slight resistance but not with difficulty). If the crumble browns quickly, loosely cover the dish with aluminum foil after 15–18 minutes.

Ingredients: Pear (ripe, firm), Wheat flour, Ground almonds, Butter, Egg
Check the softness of the pears starting from the 20th minute — different varieties bake differently. The best texture is soft but not falling apart. Use a kitchen thermometer to check the internal temperature (about 94°C indicates soft fruit).

Finishing and serving

8

After baking, remove the dish from the oven and let it sit for 8–10 minutes to allow the juices to settle and the dessert to cool down a bit before serving. Before serving, drizzle the pears with the remaining warm caramel sauce. Optionally, sprinkle with toasted almond flakes just before serving to keep them crunchy. Serve with a scoop of vanilla ice cream for a hot-cold contrast or without any additions for a lower-calorie version.

Ingredients: Toasted almond flakes, Vanilla ice cream (optional), Brown sugar, 30% heavy cream
Use a spatula to remove the half of the pear from the dish to avoid damaging the crumble. If serving on plates, first place a portion of the pear, next to a scoop of ice cream, and drizzle a little sauce on the plate for a nice presentation.

Serving tips

9

If you want to serve the dessert earlier, heat individual portions in the oven at 160°C for 6–8 minutes to refresh the crumble, then add ice cream. You can also drizzle additional warmed caramel sauce on the plate before serving.

Ingredients: Vanilla ice cream (optional), Brown sugar, 30% heavy cream
When reheating, be careful not to dry out the pears — a short time and moderate temperature will suffice. Do not place frozen ice cream directly on a very hot dessert — this will speed up melting.

Fun Fact

💡

Baked fruits with crumble are a variant of European desserts, such as crumble or cobbler. Almonds combined with pears is a classic, traditional pairing — almonds have appeared in festive recipes since the Middle Ages as an ingredient that highlights the luxury of the dish.

Best for

Święta zimowe Rodzinne spotkanie Romantyczna kolacja

Tips

🍽️ Serving

Serve slightly cooled — best 8–12 minutes after taking it out of the oven. For a contrast of temperatures and textures, add a scoop of vanilla ice cream or a tablespoon of sour cream. For decoration, use thin strips of fresh orange zest and a few mint leaves.

🥡 Storage

Store in the refrigerator for up to 48 hours in an airtight container. The crumble tastes best fresh; before serving, reheat a portion in the oven at 160°C for 6–8 minutes. The caramel sauce can be stored separately in the refrigerator for up to 5 days and gently warmed before use.

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