Baked pears fusion with ricotta cream and miso-caramel sauce, matcha-sesame crumble, and pomegranate (variant 0e6667ad) - photo 1
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Baked pears fusion with ricotta cream and miso-caramel sauce, matcha-sesame crumble, and pomegranate (variant 0e6667ad)

Desserts Fusion cuisine 90 min Medium 10 wyświetleń ~60.27 PLN - (0)
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Description

A seasonal fusion dessert combining the sweetness of baked pears with the umami of miso and thick caramel, a delicate cream made from ricotta and cream, and a crunchy green crumble flavored with matcha and toasted sesame. The dish merges European cuisine (baked fruits, cream cheese) with Asian notes (miso, matcha), creating a surprising depth of flavor: a sweet-salty sauce, the fresh tartness of pomegranate, and the creamy texture of ricotta. It looks stunning — the pear halves in a deep caramel color contrast with the light cream, the intense green of the crumble, and the ruby-red pomegranate seeds. Perfect as a holiday dessert or for dinner, serve slightly warm or at room temperature; it pairs wonderfully with jasmine tea, espresso, or a glass of semi-sweet dessert wine.

Ingredients Used

Ingredients (18)

Servings:
6
  • Pear 4.4 szt.
  • Ricotta cheese 250 g
  • 30% cream 200 ml
  • Sugar (white) 120 g
  • Miso pasta (light miso) 30 g
  • Butter 80 g
  • Wheat flour 100 g
  • Oat flakes (mountain) 40 g
  • Toasted sesame seeds 30 g
  • Ground almonds 50 g
  • Egg 1 szt.
  • Matcha (powder) 4 g
  • Lemon juice 30 ml
  • Pestki granatu 150 g
  • Vanilla extract 5 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Orange liqueur (optional) 30 ml
  • Toasted almond flakes (optional) 30 g
💰 Szacowany koszt dania: ~60.27 PLN (10.04 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pears

1

Preheat the oven to 180°C (top-bottom). Wash the pears under running water, and dry them with a paper towel. Cut each pear in half lengthwise and use a small spoon to remove the seeds (cut gently to avoid damaging the outer part). Place the halves cut side up in a baking dish lined with parchment paper.

Ingredients: Pear
Use a sharp, narrow knife for a clean cut. A baking dish measuring about 20x30 cm will work for 6 servings. If the pears are large, cut them into thirds instead of halves for a nicer presentation.
2

Drizzle the flesh of each fruit with a tablespoon of lemon juice (spread it by hand) — this will prevent browning. If you are using orange liqueur, gently drizzle the halves now and let them sit for 5 minutes to allow the alcohol to soak in.

Ingredients: Lemon juice, Orange liqueur (optional), Pear
Use fresh lemon juice and a teaspoon to spread it evenly. If you are not using alcohol, skip the liqueur.

Miso-caramel sauce

3

In a small, wide saucepan with a thick bottom, add 100 g of sugar and heat over medium heat without stirring for 1–2 minutes, until the edges start to melt. When the sugar begins to color, gently stir with a silicone spatula to evenly distribute the color. Continue caramelizing for another 1–2 minutes until it reaches a golden amber color (do not allow it to darken).

Ingredients: Sugar (white)
Use a heavy-bottomed saucepan to avoid burning. If the mixture browns too quickly, reduce the heat immediately. Do not add water or step away from the stove — caramel burns quickly.
4

When the sugar has a nice amber color, remove the saucepan from the heat and carefully add 30 g of butter cut into pieces — stir vigorously, the mixture may bubble. Once the butter is combined, pour in 30 g of miso paste dissolved in 20 ml of warm water and 20 ml of cream (reserve the rest of the cream for the frosting). Mix quickly until the sauce is completely smooth. If the sauce is too thick, add 10 ml of cream at a time until it reaches a fluid, pourable consistency.

Ingredients: Butter, Miso pasta (light miso), Sugar (white), 30% cream
First, dissolve the miso in a small amount of warm water to combine it evenly with the caramel. Use protective gloves or a long spoon — the mixture will be very hot.
5

Taste the sauce with a spoon (after cooling for a few seconds): it should be sweet-salty, smooth, and slightly spicy with a miso aroma. If it's too salty, add 10–15 g of cream; if it's too sweet, a pinch of salt and 5 ml of lemon juice. Set the sauce aside, keeping it warm (you can hold it over a water bath in a bowl above a pot of hot water).

Ingredients: Salt, Lemon juice, 30% cream
Keep the sauce at a temperature of about 50–60°C so that it remains liquid when drizzling over the pears. If it gets too cold, it will thicken and become difficult to pour.

Baking pears

6

Glaze: using a spoon, drizzle about 10 g of the prepared sauce evenly over each half of the pear. Place in the preheated oven and bake for 18–22 minutes at 180°C — the pears should become soft when pierced with a fork, but not fall apart. Check with a fork in the thickest part: when it goes in smoothly and the resistance is soft, the pears are ready.

Ingredients: Pear, Orange liqueur (optional)
Bake in the middle of the oven. If the pears start to brown too much, loosely cover with aluminum foil. Baking time depends on the ripeness of the pears.

Ricotta cream

7

In a deep bowl, place 250 g of ricotta, add 5 g of vanilla extract and 20 g of sugar. Whisk with a whisk or mixer on low speed for 1–2 minutes until smooth. In another bowl, whip 200 ml of chilled 30% cream to soft peaks (about 2–3 minutes with a mixer). Gently fold the whipped cream into the ricotta using a spatula, making 3-4 motions from bottom to top — the cream should remain fluffy.

Ingredients: Ricotta cheese, 30% cream, Vanilla extract, Sugar (white)
Use cold cream and a chilled bowl for easier whipping. Be careful not to overwhip the cream — the cream should be light and airy.

Matcha-sesame crumble

8

In a bowl, combine 100 g of wheat flour, 40 g of oats, 50 g of ground almonds, 30 g of toasted sesame seeds, and 4 g of matcha. Add 30 g of sugar and a pinch of salt. Chop 30 g of cold butter into cubes and rub it in with your fingers or use a pastry cutter until the mixture resembles coarse crumbs (with pea-sized lumps remaining). Finally, add 1 beaten egg (60 g) and quickly mix to combine the ingredients; if the mixture is too dry, add 5–10 g of melted butter.

Ingredients: Wheat flour, Oat flakes (mountain), Ground almonds, Toasted sesame seeds, Matcha (powder), Butter, Egg, Sugar (white), Salt
For kneading, use a butter knife or a mixer with a dough hook. Work quickly and try to keep the butter from getting too soft — after all, you want some crunch.
9

Heat a non-stick skillet over medium heat and add the prepared crumble (without any additional fat). Toast the crumble for 8–10 minutes, stirring often with a wooden spoon — it should be golden and dry. Alternatively, you can spread the crumble on a baking sheet and bake at 170°C for 10–12 minutes, stirring halfway through. Once baked, set aside to cool — it will become crunchier.

Be careful, the crumble can burn quickly; stir often and watch the color. The best result is an evenly browned surface without any burnt spots.

Finishing the pears

10

Remove the pears from the oven and let them rest for 3–4 minutes. If the sauce has become too thick, briefly heat it over low heat and stir until it reaches a liquid consistency. Drizzle each half with an additional portion of sauce (about 10–15 g) just before serving, to make them shine and enhance their flavor.

Ingredients: Pear
Serve the pears slightly warm — then the cream is cold, and the contrast in temperature is pleasant. Do not keep the sauce on the heat for too long, as it may become too runny.

Assembly and serving

11

On each plate, place a spoonful of ricotta cream (about 40–45 g), shaping a nice portion with a spoon or piping bag. Next to it, set half of a baked pear (skin side out). Sprinkle the pears and cream with a spoonful of matcha-sesame crumble (about 20 g per serving) and generously scatter pomegranate seeds (about 25 g). Finally, drizzle an additional 10 g of miso-caramel sauce over the pear and the plate for decoration. Add toasted almond flakes as a decorative option, if using.

Ingredients: Pear, Pestki granatu, Toasted almond flakes (optional)
Use an ice cream scoop or a piping bag with a round tip to give the cream an aesthetic shape. Arrange the ingredients symmetrically for a nice visual effect.

Final tips

12

Check the final taste: if you need more acidity, drizzle a bit of lemon juice on the cream; if you want a stronger umami flavor, add a drop of miso-caramel sauce to the plate. Serve immediately or at room temperature — the dessert tastes best within 2 hours of preparation.

Ingredients: Lemon juice
Use low heat to warm the sauce and stir to prevent separation. If you are preparing the dessert in advance, keep the crumble separately in an airtight container, and the cream chilled in the refrigerator.

Fun Fact

💡

Miso is a fermented soybean paste with a long tradition in Japan; when combined with sugar, it creates an interesting sweet-salty contrast known today in fusion cuisines. Matcha, besides its color, also adds a subtle bitterness that perfectly balances the sweetness of caramel.

Best for

Święta zimowe Kolacja dla gości Romantyczna kolacja

Tips

🍽️ Serving

Serve slightly warm. Serve on flat, light-colored plates to ensure the colors — green crumble and red pomegranate seeds — contrast well. You can add a sprig of mint or edible flowers for an elegant decoration.

🥡 Storage

Store the ricotta cream in an airtight container in the refrigerator for up to 48 hours. Keep the crumble separately in an airtight container at room temperature for up to 3 days. Baked pears are best consumed on the same day; they can be stored in the refrigerator for 24 hours and reheated for 5–7 minutes at 160°C before serving. Store the miso-caramel sauce in the refrigerator for up to 5 days — reheat over low heat before use.

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