Modern dessert: Pear in three textures with almond crumble and caramelized nuts - photo 1
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Modern dessert: Pear in three textures with almond crumble and caramelized nuts

Desserts Dishes for Special Occasions 90 min Medium 10 wyświetleń ~58.09 PLN - (0)
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Description

An elegant, modern seasonal dessert that combines the delicate flavor of roasted and syrup-soaked pears with a velvety mascarpone mousse, crunchy almond crumble, and intense caramelized walnuts. The layers of diverse textures (smooth mousse, silky puree, crumbly crumble, crunchy nuts) make the dessert both interesting in taste and visually appealing. An aesthetic presentation in clear cups or on a plate with the addition of ruby pomegranate seeds and green pistachios provides a strong color contrast. Perfect as a finale to a holiday dinner, for a party, or a romantic dinner — serve slightly chilled, with a cup of espresso or tea with a citrus note.

Ingredients Used

Ingredients (17)

Servings:
4
  • Pear 1.7 szt.
  • Water 500 ml
  • Lemon juice 30 ml
  • Vanilla bean 0.6 szt.
  • Mascarpone 250 g
  • Almond flakes 60 g
  • Wheat flour 60 g
  • Butter 70 g
  • Walnuts 80 g
  • Cornstarch 10 g
  • 30% heavy cream 200 g
  • Sugar 100 g
  • 🌿 Przyprawy
  • Ground cinnamon 2 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Pomegranate seeds 100 g
  • Edible flowers 10 g
  • Pistachios 30 g
💰 Szacowany koszt dania: ~58.09 PLN (14.52 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Syrup and pears

1

Prepare the pears: peel them thinly with a peeler, cut them in half lengthwise, and scoop out the seeds with a teaspoon. If you are using small pears, you can leave them whole and make a cut from the top. In a medium pot, combine 250 ml of water, 40 g of sugar, the scraped insides of a vanilla bean along with the empty pod (add the pod for flavor), and 1 teaspoon of cinnamon (about 2 g). Bring to a boil over medium heat.

Ingredients: Pear, Water, Sugar, Vanilla bean, Ground cinnamon, Lemon juice
Use a pot with a diameter of 20-22 cm with a thick bottom to heat the syrup evenly. If you don't have a vanilla bean, use 1 teaspoon of vanilla paste. Remove the remnants from the inside of the pod to avoid wasting the aroma.
2

Place the pears in the bubbling syrup (spoon the syrup over them if they don't fit completely). Reduce the heat so that the syrup simmers gently. Cook for 10–14 minutes (depending on the ripeness of the pears) until the flesh is soft but holds its shape — you can check this by inserting the tip of a knife: it should go in with slight resistance but not fall apart.

Ingredients: Pear, Water, Sugar
Use a slotted spoon to gently turn the pears every 2–3 minutes to ensure even soaking. Do not cook too hard, as the pears will fall apart.
3

Remove the pears from the syrup and place them on a rack or a plate lined with baking paper to cool. Strain the remaining syrup in the pot through a sieve, remove the vanilla pod and cinnamon, then cook over high heat for another 6–8 minutes to reduce it to a thicker, sticky sauce (it should lightly coat the back of a spoon). Add 10 ml of lemon juice to balance the flavor, and set aside to cool.

Ingredients: Water, Lemon juice
If the syrup starts to darken too much during reduction, lower the heat — you don't want the flavor to become bitter.

Pear puree

4

Take 200 g of poached pear halves or pieces (from the remaining 300 g), transfer to a blender along with 30 g of reduced syrup and 10 ml of lemon juice. Blend until smooth (about 30–45 seconds). Strain through a fine sieve, pressing with a spoon to remove fibers and achieve a silky consistency. Set aside 100 g of the puree in a separate saucepan — this will be used to thicken the mousse.

Ingredients: Pear, Lemon juice
Use a high-speed blender or immersion blender. Straining through a sieve gives a much better texture than just blending — don't skip this step if you want a professional result.

Pear mousse

5

In a small saucepan, heat the reserved 100 g of puree with 10 g of cornstarch (previously dissolved in 20 ml of cold water) and 20 g of sugar — whisk until the puree thickens to a pudding-like consistency (2–3 minutes after boiling). Remove from heat and let cool to room temperature, stirring every few minutes to prevent a skin from forming.

Ingredients: Cornstarch, Sugar, Pear
Use a small bowl and a whisk to disperse the starch. When the puree starts to thicken, work quickly, as the starch stabilizes the mixture rapidly.
6

In a mixing bowl or large bowl, beat the mascarpone (250 g) lightly on low speed, adding the insides of the vanilla pod (scraped) and 10 g of sugar — mix just until combined (20–30 seconds). In a separate bowl, whip the chilled cream (200 ml) until stiff (about 2–3 minutes). Gently fold the cooled, thickened puree into the mascarpone, then add 1/3 of the whipped cream — mix with a wide spoon or spatula from the bottom up to keep the mixture fluffy. Finally, add the remaining whipped cream and gently combine until you have a smooth mousse.

Ingredients: Mascarpone, 30% heavy cream, Vanilla bean, Sugar, Pear
Use a metal or glass bowl and cold tools to whip the cream faster. Do not mix the mascarpone too vigorously, as it may separate; stir gently by hand.

Almond crumble

7

Preheat the oven to 180°C (top-bottom). On a large board or in a bowl, combine 60 g of all-purpose flour, 60 g of almond flakes, and 40 g of sugar. Add 50 g of cold butter, diced, and a pinch of salt (1 g). Rub the butter into the flour and almonds with your fingers until uneven, coarse crumbs form (size from corn kernel to hazelnut). Spread the mixture on a baking sheet lined with parchment paper and bake for 12–15 minutes, stirring every 5 minutes, until the crumble is golden. Once baked, let it cool and break it into smaller pieces.

Ingredients: Wheat flour, Almond flakes, Sugar, Butter, Salt
Use a grater for the butter (optional) or a mixer with a crumb attachment. The baking tray should be large; spread the crumble thinly so it bakes evenly.

Caramelized nuts

8

In a medium skillet, melt 40 g of sugar over medium heat, without stirring at first — shake the skillet to allow the sugar to dissolve evenly. When the sugar turns amber in color, add 20 g of butter and quickly stir, then add 80 g of walnuts and a pinch of salt. Fry for 1–2 minutes, until the nuts are well coated in caramel. Transfer to parchment paper and separate to prevent sticking; once cooled, break into smaller pieces.

Ingredients: Sugar, Butter, Walnuts, Salt
Work quickly when caramelizing — the sugar changes color very fast and can burn. Use a heavy-bottomed pan and keep your distance while caramelizing.

Cooling the components

9

Leave the mousse, crumble, and caramelized nuts to cool at room temperature (minimum 20 minutes) or chill briefly in the fridge (maximum 30 minutes) — the mousse should be chilled but not too firm. The syrup should also be lukewarm (not hot) before assembly.

Ingredients: Mascarpone, Almond flakes, Walnuts
Do not place hot components directly into the refrigerator — first cool them to a temperature below 40°C to avoid raising the temperature of the fridge.

Assembly and decoration

10

Prepare 4 transparent cups or plates: place a thin layer of pear puree (about 30 g) at the bottom, then a spoonful of mousse (about 60 g), and sprinkle with crumble (about 15 g). Repeat the layers, creating 2 levels (puree → mousse → crumble). On top, arrange caramelized nuts (about 15–20 g) and sprinkle with pomegranate seeds and chopped pistachios (optional). Finally, drizzle gently with reduced pear syrup (a few drops) and decorate with edible flowers.

Ingredients: Pear, Mascarpone, Almond flakes, Walnuts, Pomegranate seeds, Pistachios, Edible flowers
Use a piping bag with a large round tip to apply the mousse for even and aesthetic layers. If you don't have cups, serve on small plates: make a layer of puree, add a dollop of mousse, and scatter the crumble artistically.

Serving

11

Serve the dessert slightly chilled (about 10–15 minutes in the fridge before serving). Before serving, drizzle the top with a little warm (not hot) pear syrup for a glossy finish. Serve with a small spoon so that each layer of puree, mousse, and crumble can be enjoyed together.

Ingredients: Water, Lemon juice
If you are preparing the dessert in advance, store the mousse and crumble separately (the crumble will retain its crunchiness). Add the crumble and caramelized nuts just before serving.

Final tips

12

For the vegan version, replace mascarpone with a mixture of creamy plant-based cheese and chilled coconut cream. You can also add a bit of lemon zest to the mousse for freshness (a few grams, optional). Experiment with other nuts (pistachios, almonds) for a change in flavor profile.

Ingredients: Mascarpone, Pistachios
When switching to a vegan version, note that the texture may be less silky; use well-chilled ingredients and possibly a natural stabilizer (agar in minimal amounts).

Fun Fact

💡

Pears have been valued since ancient times — the Romans knew dozens of varieties and often served them in honey syrup as an exquisite dessert.

Best for

kolacja świąteczna romantyczna kolacja przyjęcie dla przyjaciół

Tips

🍽️ Serving

Serve slightly chilled so that the mousse has a firm yet creamy texture. Serve in transparent dishes to showcase the layers. Add the crumble and caramelized nuts just before serving to maintain their crunch. For a flavor contrast, add a few fresh mint leaves.

🥡 Storage

Store the mousse and puree in airtight containers in the refrigerator for up to 48 hours. The crumble and caramelized nuts should be stored separately in an airtight container at room temperature for up to 3 days. Once the dessert is assembled, it is best consumed within 6–8 hours to prevent the crumble from becoming soggy.

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