Baked spiced pears with almond-oat crumble and vanilla-caramel sauce - photo 1
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Baked spiced pears with almond-oat crumble and vanilla-caramel sauce

Desserts Cakes and Bakes 90 min Medium 7 wyświetleń ~64.37 PLN - (0)
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Description

A traditional, seasonal dessert combining delicate, baked pears with a crunchy crumble made from oats and flour, served with a creamy vanilla-caramel sauce. This dish is inspired by classic homemade desserts — the simplicity of the fruit and the richness of the spiced flavors create a contrast of textures and tastes: soft, aromatic pear; sweet-caramel, slightly creamy sauce; and golden, buttery crumbs. Perfect served warm with a scoop of vanilla ice cream or on its own, it makes a great holiday dessert, ideal for family gatherings in winter or romantic dinners. It presents beautifully on white plates: pear halves arranged upright, next to a mound of crumble and a glossy sauce around. The visual appeal is enhanced by the golden-brown hues, contrasting with the light creamy sauce and optional white ice cream.

Ingredients Used

Ingredients (14)

Servings:
4
  • Pear 4 szt.
  • Butter 80 g
  • Wheat flour 90 g
  • Oat flakes 80 g
  • Brown sugar 120 g
  • 30% heavy cream 200 ml
  • Honey 30 ml
  • Lemon juice 30 ml
  • Vanilla bean 0.6 szt.
  • 🌿 Przyprawy
  • Ground cinnamon 4 g
  • Nutmeg 2 szczypty
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Almond flakes 50 g
  • Vanilla ice cream 200 g
💰 Szacowany koszt dania: ~64.37 PLN (16.09 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the fruits

1

Choose 4 medium pears (about 720 g in total). Wash the fruit under running water and dry with a paper towel. Cut each pear in half lengthwise, then remove the cores with a small spoon or knife, creating smooth cavities. Do not peel them necessarily – the skin will add color and help maintain shape during baking; if the pears have tough skin, peel them thinly with a knife.

Ingredients: Pear
Use a large cutting board and a sharp knife. If you are making the dessert for the first time, practice removing the pits from one half first. Do not cut out too much flesh — the halves should retain their shape.
2

Prepare the glaze: in a small bowl, mix honey (30 g) with lemon juice (30 ml) and half the amount of cinnamon (about 2 g). Brush each piece of pear with a thin layer of glaze using a kitchen brush — the glaze will add shine and slightly caramelize in the oven.

Ingredients: Honey, Lemon juice, Ground cinnamon
Use a silicone brush to spread evenly. If the honey is very thick, gently warm it in a water bath to make it easier to spread.

Baking pears

3

Preheat the oven to 180°C (conventional; 160°C for fan). Place the pear halves cut side down in a baking dish (diameter ~20-24 cm or a roasting pan), so that they lie tightly and do not tip over. Bake for 25–30 minutes, until the flesh is soft to the touch of a toothpick, but does not fall apart — a toothpick should be able to pierce with slight resistance.

Ingredients: Pear
Use a baking dish with a diameter of ~22 cm; line the bottom with parchment paper if you are concerned about sticking. Baking time depends on the ripeness of the pears — check after 20 minutes.

Almond-Oat Crumble

4

Prepare the crumble: in a large bowl, combine all-purpose flour (90 g), rolled oats (80 g), brown sugar (80 g), the remaining half of the cinnamon (2 g), nutmeg (1 g), and a pinch of salt (1 g). Cut the butter (50 g) into small cubes and quickly rub it into the dry mixture with your fingers or use a pastry cutter until crumbly "crumbs" form, ranging in size from peas to larger pieces. The crumbly pieces hold their texture well after baking.

Ingredients: Wheat flour, Oat flakes, Brown sugar, Ground cinnamon, Nutmeg, Salt, Butter
Use a mixer with a dough hook or your fingers — do not completely melt the butter; pieces of butter create crispy pockets when baking. If you don't have a mixer, quickly rub the butter with your fingers to prevent the ingredients from getting too warm.
5

Spread the crumble evenly on a baking sheet lined with parchment paper. If you are using flaked almonds (optional), do not mix them with the crumble yet — save them for sprinkling at the end. Bake at 180°C for 12–15 minutes, stirring halfway through, until the crumble is golden and crispy. Once baked, let it cool completely — it will become crunchier.

Ingredients: Wheat flour, Oat flakes, Brown sugar, Butter, Almond flakes
Use a large, flat baking sheet and spread the crumb mixture thinly to ensure even baking. Stir with a wide spatula halfway through the baking time to avoid burning the edges.

Vanilla-caramel sauce

6

In a heavy-bottomed saucepan, heat 40 g of brown sugar and the remaining 30 g of butter over medium heat until melted and caramelized — stir with a spoon until the mixture takes on a golden amber color. Be careful not to burn it (bitter taste). Reduce the heat to low and slowly pour in the warmed heavy cream (200 ml), stirring constantly. Scrape the seeds from the split vanilla pod and add them along with the pod to the pot. Gently bring to a boil and cook for 2–3 minutes until the sauce thickens slightly (it should coat the back of a spoon). Remove the vanilla pod.

Ingredients: Brown sugar, Butter, 30% heavy cream, Vanilla bean
Use a wide saucepan so that the sugar melts more evenly. Be careful when pouring in the cream — hot caramel can splatter. If the sauce is too thick after cooling, add 1–2 tablespoons of warm cream.
7

Taste the sauce and, if necessary, season with a few drops of lemon juice or a pinch of salt (1 g) — this will enhance the flavor and balance the sweetness. Keep the sauce warm over very low heat or transfer it to a bowl and place it in a water bath to prevent it from thickening.

Ingredients: Lemon juice, Salt, Vanilla bean
Do not bring the sauce to a rapid boil after adding the cream — a gentle simmer is enough. Add the lemon juice very sparingly so it does not overpower the vanilla aroma.

Baking and Serving

8

When the pears are baked (step 3), gently remove them from the dish with a slotted spoon or spatula onto a flat plate. Pour 2–3 tablespoons of sauce into the bottom of the dish, place the pear halves on top, and generously drizzle with the remaining sauce. Sprinkle each serving with a few tablespoons of cooled crumble to maintain a contrast in temperature. Optionally, top with toasted almond flakes (50 g) for decoration and extra crunch.

Ingredients: Pear, 30% heavy cream, Brown sugar, Almond flakes, Vanilla ice cream, Oat flakes
Use a slotted spoon to avoid taking excess baking juices from the dish (they can make the crumble soggy). If serving immediately, add an optional scoop of vanilla ice cream next to the warm pear.
9

Serve the dessert warm: one half of a pear per serving, alongside 2–3 tablespoons of crumble and a tablespoon of sauce. If you are using vanilla ice cream, place a scoop just before serving to prevent it from melting completely. You can garnish the plate with a fresh sprig of mint or a bit of orange zest (optional).

Ingredients: Pear, Oat flakes, Vanilla ice cream, Almond flakes
Serve on warm plates that you have preheated (e.g., in the oven for 2 minutes) so that the dessert cools more slowly. If you are preparing more portions, keep the sauce on low heat until serving.

Cleaning and final tips

10

After serving, wash the tools used: immediately soak the baking tray and the baking dish to make it easier to remove the caramel residue. Store the remaining crumble in an airtight container at room temperature for up to 3 days — before reusing, you can lightly bake it to regain its crunchiness.

Ingredients: Brown sugar, Butter
Don't leave caramel to harden on dishes — it will be harder to clean. Use hot water and a soft sponge for washing.

Fun Fact

💡

Pears were known and cultivated in ancient Rome, where they were valued for their delicate flavor. In many European kitchens, baked fruits with the addition of honey or brown sugar are a traditional way of serving winter desserts.

Best for

świąteczne spotkania rodzinne obiady zimą romantyczna kolacja

Tips

🍽️ Serving

Serve slightly warm — the contrast with cold vanilla ice cream is excellent. To make the plate look impressive, spread the sauce on the plate with a brush before placing the pear and crumble. For a more sophisticated version, drizzle the pears with a bit of aromatic orange liqueur before serving.

🥡 Storage

Crumble: store in an airtight container for up to 3 days at room temperature; before serving, bake for 5 minutes at 160°C. Vanilla caramel sauce: in the fridge for up to 3 days in a sealed jar; gently heat in a saucepan before use. Baked pears: best consumed the same day; in the fridge for up to 24 hours (reheat in the oven for 5–8 minutes at 160°C).

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