Baked Pears with Nut Crumble and Honey-Ginger Sauce - photo 1
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Baked Pears with Nut Crumble and Honey-Ginger Sauce

Desserts Cakes and Bakes 90 min Medium 9 wyświetleń ~65.50 PLN - (0)
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Description

A traditional, seasonal dessert based on sweet, baked pears under a crunchy, nutty crumble and aromatic honey-ginger sauce. The dish combines the soft, fragrant texture of the pear with the contrast of crunchy nuts and oats, along with a slightly spiced, sweet-and-sour sauce. The origin of such desserts lies in European cuisines, where baked fruits with honey and spices are a traditional way to utilize seasonal winter fruits. Serve warm with a scoop of vanilla ice cream (optional), preferably in small ovenproof ramekins or on plates – the impressive, rustic appearance with slightly caramelized edges and golden crumble makes the dessert visually appealing and inviting to taste. Perfect after a heavier, festive meal.

Ingredients Used

Ingredients (13)

Servings:
4
  • Pear 4 szt.
  • Butter 80 g
  • Wheat flour 100 g
  • Brown sugar 100 g
  • Honey 60 ml
  • Oat flakes 50 g
  • Lemon juice 30 ml
  • Ground ginger 3 g
  • 30% cream 100 ml
  • Walnuts 80 g
  • 🌿 Przyprawy
  • Ground cinnamon 2 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Vanilla ice cream 200 g
💰 Szacowany koszt dania: ~65.50 PLN (16.37 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pears

1

Preheat the oven to 180°C (top and bottom heat). Wash the pears under cold water and dry them with a paper towel. Using a sharp knife, cut each pear in half lengthwise. If the pears are very large and you have smaller baking dishes, you can cut them into quarters. Remove the cores: cut out a cone-shaped piece from the center of each half to a depth of about 1–1.5 cm (do not cut all the way through).

Ingredients: Pear
Use a sharp, wide kitchen knife and a stable cutting board. If the pears are very ripe, work gently to avoid crushing the flesh. Remove any fibers around the seed cavities.
2

In a bowl, mix 30 g of honey, 30 ml of lemon juice, 3 g of ground ginger, and 1 g of salt. Stir with a spoon until a smooth, pourable glaze forms. Rub the cut sides and insides of the pear halves with this mixture. Save the remaining honey for the sauce.

Ingredients: Honey, Lemon juice, Ground ginger, Salt, Pear
Use a wooden or silicone spoon. It's a good idea to strain the lemon juice through a sieve if it contains a lot of pulp. Don't overdo it with the juice – it should only balance the sweetness.

Crispy crumble

3

Prepare the crumble: in a large bowl, combine 100 g of all-purpose flour, 50 g of rolled oats, 80 g of chopped walnuts, and 100 g of brown sugar. Add 80 g of cold butter, cut into cubes. Use your fingers, two knives, or a pastry cutter to rub the butter into the dry ingredients until the mixture resembles coarse sand with a few larger clumps about 5–8 mm. The crumble should hold together when squeezed in your hand, but not form a uniform mass.

Ingredients: Wheat flour, Oat flakes, Walnuts, Brown sugar, Butter
Use cold butter, as too soft will turn the crumble into a paste. If you don't have a pastry cutter, quickly rub the butter in with your fingertips. Don't knead for too long — the goal is to have lumps.

Assembly before baking

4

Prepare a baking dish measuring about 20x20 cm (or 4–6 individual ramekins). Arrange the pear halves skin side up, so that the inside is facing up and filled with the space where the seeds were. Gently sprinkle each half with a teaspoon of additional brown sugar (about 5 g per half) and place them tightly, but without pressing.

Ingredients: Pear, Brown sugar
It's best to use a dish of medium depth – the glaze and juice from the stuffed pear should not overflow during baking. If you are using individual ramekins, the baking time may be shorter.
5

Evenly sprinkle the crumble over the top of each pear half, filling the insides and creating mounds on the surface. Spread the remaining crumble on the bottom and between the halves to catch the juices while baking.

Ingredients: Wheat flour, Oat flakes, Walnuts, Brown sugar, Butter
Use a spoon to portion the crumble. It's good when some of the crumble sits directly on the fruit (it will create a golden crust), while some next to it will form caramelizing pieces.

Baking

6

Place the dish in the preheated oven (middle rack). Bake for 25–30 minutes at 180°C, until the crumble turns golden and the pears are soft — you can check this by inserting a skewer or thin knife into the largest half: it should go in smoothly but not cause the fruit to fall apart. If the pears are very hard, bake for 35–40 minutes and cover the crumble with aluminum foil for the last 10 minutes to prevent the top from burning.

Ingredients: Pear, Wheat flour, Oat flakes, Walnuts, Brown sugar, Butter
Use the middle of the oven for even baking. If you have a convection setting, the temperature should be 165–170°C. Do not open the oven frequently — it lowers the temperature and extends the baking time.

Honey-Ginger Sauce

7

While the pears are baking, prepare the sauce: in a small saucepan over medium heat, caramelize 40 g of brown sugar with 20 g of butter, stirring with a wooden spoon for 2–3 minutes until the mixture starts to foam and changes to an amber color. Remove the saucepan from the heat and carefully pour in 100 ml of 30% cream (it may foam), stirring constantly — a thick sauce will form. Add the remaining 30 g of honey, 3 g of ground ginger, and 1/2 teaspoon of cinnamon (about 1 g), and mix. If the sauce is too thick, add 1–2 tablespoons of water (15–30 g) and gently heat for 20–30 seconds. Taste; the sauce should have a balanced sweetness and a subtle spiciness.

Ingredients: Brown sugar, Butter, 30% cream, Honey, Ground ginger, Ground cinnamon
Use a heavy saucepan with a thick bottom to avoid burning the sugar. When adding cold cream, the mixture may sizzle a lot — keep your hand away and stir vigorously.

Finishing after baking

8

Remove the dish from the oven and let it sit for 5 minutes to allow the juices to settle and the crumble to not be too soft. Then, gently drizzle the honey-caramel sauce over the pear halves — about 20–30 g of sauce per serving (a total of about 80–120 g for the whole dish). You can serve the remaining sauce on the side in a sauceboat.

Ingredients: Honey, 30% cream, Brown sugar
Use a slotted spoon to apply the sauce so as not to break the crumble. If the crumble is very golden, drizzle from the edge to avoid smudging the decoration.

Serving

9

Serve the pears on a plate: place half or two halves per serving, drizzle with sauce, and add a scoop of vanilla ice cream (if using). Lightly sprinkle with freshly chopped nuts for decoration. Serve immediately, as the contrast in temperature (warm pears and cold ice cream) is part of the enjoyment of this dessert.

Ingredients: Vanilla ice cream, Walnuts, Honey
Use small dessert plates or shallow bowls. For serving ice cream, it's best to use a metal ice cream scoop warmed in hot water (for quicker and nicer shaping of the scoop).

Final tips

10

If you want to prepare the dessert in advance: bake the pears and store them covered in the fridge for up to 24 hours. Before serving, briefly heat in the oven at 160°C for 6–8 minutes to restore the crunchiness of the crumble and warm the pears. The sauce can be stored in the fridge for up to 3 days and reheated over low heat before serving.

Ingredients: Pear, Honey, Butter
Do not reheat with the ice cream — add it just before serving. If the crumble softens, a short time in the oven or under the grill (2–3 minutes) will refresh it - be careful not to burn it.

Fun Fact

💡

In European kitchens, baked fruits with nuts and honey is a tradition that dates back centuries: honey was one of the most important sweeteners before sugar became widely available, and combining it with spicy seasonings emphasized the winter character of the dish.

Best for

świąteczny deser zimowy obiad rodzinny kolacja wigilijna (jako deser bezmięsny)

Tips

🍽️ Serving

Serve the dessert warm with a scoop of vanilla ice cream or a spoonful of thick Greek yogurt. For visual effect, place 1–2 walnuts on top and lightly drizzle with extra honey just before serving. Serve on a light, contrasting plate to make the golden crumble and caramel sauce stand out.

🥡 Storage

Store the baked pears covered with plastic wrap in the refrigerator for up to 24 hours. The sauce can be kept in a tightly sealed container for up to 3 days; reheat it over low heat before use. The crumble loses its crunchiness after cooling — refresh it in the oven for 5–8 minutes at 160°C.

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