Pears baked in red wine with vanilla cream and nut croquant - photo 1
← Recipes

Pears baked in red wine with vanilla cream and nut croquant

Desserts European cuisine 90 min Medium 7 wyświetleń ~80.40 PLN - (0)
Rate:
(0)
Start Cooking

Description

A traditional, seasonal dessert combining aromatic, roasted pears from European cuisine with a sweet and sour wine-honey sauce, vanilla cream (crème anglaise), and a crunchy walnut and almond croquant. The dish is elegant and eye-catching – gleaming, deep red pears served on a light cream, sprinkled with golden-brown croquant. Perfect for autumn-winter dinners, holiday desserts, or romantic gatherings. The flavor is a balance between the sweetness of honey and sugar, the acidity of wine and lemon, and creamy vanilla; the textures are soft fruit, silky cream, and a crunchy addition. Serve slightly warm or at room temperature, with an optional scoop of vanilla ice cream for a temperature contrast.

Ingredients Used

Ingredients (17)

Servings:
4
  • Pear 3.6 szt.
  • wildflower honey 60 g
  • Lemon juice 30 ml
  • Vanilla bean 1 szt.
  • Egg 3 szt.
  • Cornstarch 10 g
  • Butter 40 g
  • Walnuts 80 g
  • Sea salt 1 g
  • Orange zest 6 g
  • 30% heavy cream 200 g
  • Almond flakes 30 g
  • Dry red wine 500 ml
  • Sugar 150 g
  • 🌿 Przyprawy
  • Cinnamon stick 3 szt.
  • ✨ Opcjonalne
  • Vanilla ice cream 200 g
  • Amaretto liqueur 20 g
💰 Szacowany koszt dania: ~80.40 PLN (20.10 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pears

1

Wash each pear under running lukewarm water and dry with a paper towel. Using a sharp, small knife, thinly slice off the bottom part (this will help the pear stand steadily on the plate). Do not remove the stem — it enhances the appearance when serving. If the pears have tough skin and you prefer, you can gently peel the upper part around the stem (optional).

Ingredients: Pear
Use a cutting board and a sharp kitchen knife. Do not peel completely if you want to maintain a nice color contrast while baking. The fruits should be firm — if they are too soft, they will not hold up well during cooking.

Sauce and glaze

2

In a wide, heatproof pot (minimum 24 cm in diameter), pour in red wine (500 ml). Add sugar (150 g), honey (60 g), cinnamon sticks (2 pieces, or 6 g), and grated orange zest (6 g). Heat over medium heat, stirring with a wooden spoon, until the sugar dissolves (about 4-6 minutes). When the mixture starts to simmer slightly, reduce the heat to low and simmer gently for 10 minutes — the sauce should reduce slightly and develop an intense aroma. Finally, add lemon juice (30 ml) and mix.

Ingredients: Dry red wine, Sugar, wildflower honey, Cinnamon stick, Orange zest, Lemon juice
Use a saucepan with a thick bottom to prevent the sugar from burning. Stir until the sugar disappears from the bottom. The sauce is ready when, after 10 minutes, it has the consistency of syrup (when a spoon is dipped in, the liquid slowly runs off, leaving a trail).
3

Place the prepared pears upright in a pot with the sauce, so that the sauce reaches about 2/3 of the height of the fruit. If they don't all fit, you can arrange them in batches, turning them halfway through baking. Cover the pot and place it in the preheated oven at 170°C (fan 160°C) or set the oven to 180°C (top-bottom) and bake for 25–30 minutes. After 15 minutes, carefully turn the pears with a spoon to ensure they soak evenly in the sauce. The pears are ready when they visibly soften under the pressure of a knife but still hold their shape (see the readiness tip).

Ingredients: Pear, Dry red wine, Sugar, wildflower honey, Cinnamon stick, Orange zest, Lemon juice
Use kitchen gloves when taking the pot out of the oven. Check the softness by inserting a sharp knife from the top — it should go in with slight resistance, not mash the flesh transparently. Do not bake too long, so the fruits do not turn into mush.

Vanilla cream (Crème anglaise)

4

While the pears are baking, prepare the cream. In a small saucepan, heat 150 ml of 30% cream with a halved vanilla bean — first, split the bean lengthwise and scrape out the seeds, adding both the seeds and the whole pod to the cream. Heat over low heat until just before boiling (small bubbles at the edge), without allowing it to boil. Turn off the heat and let it sit for 10 minutes to allow the flavors to meld.

Ingredients: 30% heavy cream, Vanilla bean
Use a heavy-bottomed saucepan and a wooden spoon. The cream must not boil — if large bubbles appear, remove the saucepan immediately. Make sure you have a bowl of cold water nearby to quickly cool down the saucepan if needed.
5

Crack the eggs (180 g, or 3 pieces) into a bowl. Add the cornstarch (10 g) and whisk vigorously until the mixture is smooth. Gradually, in a thin stream, pour the hot cream through a sieve into the eggs, constantly whisking to warm the eggs (tempering). Once you have combined half of the cream, pour in the rest and mix thoroughly.

Ingredients: Egg, Cornstarch, 30% heavy cream, Vanilla bean
Use a metal or glass bowl. Tempering the eggs prevents them from curdling during further heating. Pour in a thin stream and mix vigorously.
6

Pour everything back into a clean saucepan and heat over very low heat, stirring constantly with a wooden spoon, until the cream thickens slightly and coats the spoon (about 6–8 minutes). Do not allow it to boil — the cream should reach a temperature of about 75–80°C or thicken to the consistency of liquid cream that slowly drips from the spoon.

Ingredients: Egg, Cornstarch, 30% heavy cream, Vanilla bean, Sea salt
Use a glass or wooden spoon to monitor the consistency. If the cream starts to boil vigorously or lumps form, immediately remove from heat and blend by hand to smooth out the texture.

Nutty Crunch

7

In a large, dry skillet over medium heat, toast the walnuts (80 g) and almond flakes (30 g) for 2–3 minutes, stirring until lightly browned and fragrant. Remove from heat and set aside. In a small skillet, melt the butter (40 g) over low heat, add 30 g of sugar, and stir with a wooden spoon until the sugar begins to caramelize and turns light brown (about 3–4 minutes). Quickly toss the nuts and almonds into the caramel, mixing vigorously to ensure they are evenly coated, then transfer to parchment paper and spread thinly. Once cooled, chop into smaller pieces of crunchy croquant.

Ingredients: Walnuts, Almond flakes, Butter, Sugar
Use a wide pan and a wooden spoon. Caramelization happens quickly and the sugar can easily burn — monitor the color and the heat (medium-low). If the caramel darkens too quickly, remove the pan from the heat.

Finishing the sauce

8

After baking the pears, remove the saucepan from the oven and place it on the burner over low heat. Reduce the sauce for 3–5 minutes until it thickens and begins to lightly glaze the pears. If desired, you can optionally add amaretto liqueur (20 ml) and gently heat (do not boil) for flavor. Drizzle the hot sauce over the pears to give them a shine.

Ingredients: Dry red wine, Sugar, wildflower honey, Amaretto liqueur, Cinnamon stick
If you are adding alcohol to the sauce on the stove, be careful — flames may appear when flambéing. It's better to heat gently without an open flame unless you have experience with flambéing.

Assembly and serving

9

On each plate, place about 3–4 tablespoons of vanilla cream (crème anglaise), spreading it evenly. Set one pear in the center of the cream. Drizzle with an additional tablespoon of thick wine sauce. Sprinkle the top with pieces of nut croquant and almond flakes (about 1 tablespoon per serving). If desired, add a scoop of vanilla ice cream on the side (optional). Serve slightly warm or at room temperature.

Ingredients: Pear, 30% heavy cream, Walnuts, Almond flakes, Vanilla ice cream, Dry red wine
Use a ladle to scoop the cream and a slotted spoon to remove the pears without excess sauce. Arrange the pear vertically for aesthetics, sprinkle the croquant evenly, and place the ice cream in a separate bowl or next to it on the plate.

Additional tips

10

If you are preparing the dessert in advance: you can store the pears in the sauce in the refrigerator for up to 24 hours after baking. It is best to prepare the croquant just before serving to keep it crunchy. Just before serving, gently heat the pears in the sauce over low heat for 3–4 minutes.

Ingredients: Pear, Walnuts, Almond flakes
For storage, use a closed glass container. Keep the croquant in an airtight container at room temperature to prevent it from softening.

Fun Fact

💡

Southern European and French cuisines have a long tradition of poaching fruits in wine — it's a way to preserve them for a long time and add depth of flavor. The combination of red wine and pears appears in many classic recipes as an elegant seasonal dessert.

Best for

kolacja jesienna/zimowa świąteczne przyjęcie romantyczna kolacja podsumowanie sezonu owocowego

Tips

🍽️ Serving

Serve the pears slightly warm, on a light vanilla cream, to create a contrast of colors and temperatures. Add a scoop of vanilla ice cream for a cold-warm contrast. For decoration, use fresh mint or thyme leaves (optional) for color.

🥡 Storage

Store the pears in sauce in the refrigerator in a sealed jar for up to 24 hours. Keep the croquant separately in a dry container at room temperature — it can be served up to 48 hours after preparation, but it's best right after making. Store the vanilla cream chilled for up to 48 hours; warm it slightly before serving.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Christmas Gingerbread-Orange Cake with Mascarpone Cream and Cranberries 120 min

Christmas Gingerbread-Orange Cake with Mas...

Cakes and Bakes
Lemon-Lavender Babka with Rose Glaze 180 min

Lemon-Lavender Babka with Rose Glaze

Cakes and Bakes
Creamy Vanilla Ice Cream with Browned Butter and Salted Caramel (no ice cream maker) 75 min

Creamy Vanilla Ice Cream with Browned Butt...

Desserts
Autumn Salad with Roasted Pumpkin, Pear, and Gorgonzola Cheese 45 min

Autumn Salad with Roasted Pumpkin, Pear, a...

Salads
Baked pears in red wine with mascarpone cream and almond crumble 90 min

Baked pears in red wine with mascarpone cr...

Desserts
Christmas Poppy Seed Paradise with Bulgur and Cognac 90 min

Christmas Poppy Seed Paradise with Bulgur ...

Christmas Desserts

Recipe Categories

Desserts
Desserts in: New Year's Eve

A sweet ending to the New Year's Eve dinner is a must-have that will put everyone in a joyful mood for the new year.

See all recipes in this category
European cuisine
European cuisine

European cuisine is a mosaic of culinary traditions from the Old Continent - from Spain to Scandinavia. Valencian paella and tapas from Spain - sunshine on a plate. Boeuf bourguignon and ratatouille from France - elegance and finesse. Wiener schnitzel and strudel from Austria - Central European c...

See all recipes in this category
Reklama