Baked pears in red wine with mascarpone cream and almond crumble - photo 1
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Baked pears in red wine with mascarpone cream and almond crumble

Desserts Christmas Desserts 90 min Medium 10 wyświetleń ~100.06 PLN - (0)
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Description

A modern, seasonal dessert combining aromatic, roasted pears from the tradition of winter compotes with elegant mascarpone cream and crunchy almond crumble. The pears are gently poached in red wine with spices and orange juice, creating a beautiful ruby sauce with a complex aroma. The mascarpone cream gives the dessert a velvety texture and softens the acidity of the sauce, while the almond crumble adds a contrast of textures. Decorated with pomegranate seeds and fresh mint, it creates a color and flavor contrast – the intense red, golden crumble, and creamy white look very impressive on the table. This dessert is perfect as an elegant ending to a holiday meal, a winter dinner, or during gatherings where a dessert that is intense in flavor and visually striking is desired.

Ingredients Used

Ingredients (20)

Servings:
6
  • Pear 5 szt.
  • Red wine 500 ml
  • Sugar 130 g
  • Honey 30 ml
  • Fresh ginger 20 g
  • Orange juice 120 ml
  • Orange zest 4 g
  • Pomegranate seeds 120 g
  • Mascarpone 250 g
  • 30% heavy cream 150 g
  • Powdered sugar 30 g
  • Vanilla extract 5 g
  • Ground almonds 120 g
  • Wheat flour 60 g
  • Butter 80 g
  • 🌿 Przyprawy
  • Cinnamon stick 5 szt.
  • Cloves 4 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Fresh mint 0.1 pęczków
  • Caramelized almond flakes 30 g
💰 Szacowany koszt dania: ~100.06 PLN (16.68 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Prepare all the ingredients and tools: measuring cup, peeler, cutting board, saucepan with a diameter of about 20-24 cm, slotted spoon, small bowl, hand blender (optional), large bowl, hand or stand mixer, baking tray, and baking paper. Preheat the oven to 180°C (top and bottom heat) on the lower rack if needed for baking the crumble.

Use a wide saucepan so that the pears can lie stable; a mixer with a whisk attachment will be useful for the cream. Preparing all the ingredients before starting will shorten the working time and prevent the syrup from burning.

Baking pears

2

Peel the pears: place a pear on the cutting board, grab a peeler and remove the skin from top to bottom in a continuous motion. Leave the stem on for a more aesthetic look. Cut each fruit in half vertically if you want to serve halves (for an elegant version), or leave them whole and remove the cores from the top using a small spoon or by cutting a narrow cone from the bottom. If leaving them whole, gently pierce the bottom with a toothpick so that the hot syrup can penetrate.

Ingredients: Pear
Use a sharp knife or vegetable peeler; work carefully to avoid cutting the stem. If the pears are very hard, you can soften them slightly in boiling water for 1 minute before peeling.
3

Prepare the poaching syrup: in a medium saucepan, combine red wine (500 ml), sugar (about 100 g of the total), honey (30 g), orange juice (120 ml), orange zest (4 g), ginger slices (20 g), 2 cinnamon sticks (10 g), and cloves (4 pieces). Place over medium heat and heat until the sugar dissolves and the mixture just begins to bubble (temperature about 85°C).

Ingredients: Red wine, Sugar, Honey, Orange juice, Orange zest, Fresh ginger, Cinnamon stick, Cloves, Pear
Use a heavy-bottomed saucepan to avoid burning the sugar. Stir with a wooden or silicone spoon until the ingredients dissolve. Do not bring to a strong boil - a gentle simmer is recommended.
4

When the syrup starts to gently bubble, reduce the heat to low and place the pears (halved cut side up or whole) in the pot. Poach the pears on very low heat for 15-20 minutes – check every 5 minutes with a fork: pierce the widest part of the fruit; the fork should go in with slight resistance, and the softness should be uniform, without falling apart. Turn the pears in the syrup 2-3 times gently with a slotted spoon to evenly distribute the color and flavor.

Ingredients: Pear, Red wine, Sugar, Honey, Orange juice, Fresh ginger, Cinnamon stick, Cloves
Maintain the temperature of the syrup at a hot, almost simmering bubble (about 80-90°C). If the pears are large, the poaching time may extend to 25 minutes. Do not cook too long – the pear is ready when it holds its shape but can be easily pierced with a fork.

Sauce

5

Remove the pears with a slotted spoon to a plate and set aside to cool. Increase the heat under the saucepan and cook the syrup for 8-12 minutes, until it reduces by half and thickens enough to coat the back of a spoon – it should have a syrup-like consistency. Remove the cinnamon sticks, cloves, and ginger slices. If you want a more intense color and flavor, add 30 g of pomegranate seeds during the last 2 minutes of cooking, but be careful, as some seeds may soften.

Ingredients: Pomegranate seeds, Red wine, Sugar, Honey
Be careful not to burn the syrup – stir occasionally and reduce the heat when it starts to bubble vigorously. To check the thickness, use a metal spoon: dip the spoon into the syrup and see if it forms a coating.

Almond Crumble

6

Prepare the crumble: in a large bowl, combine ground almonds (120 g), flour (60 g), the remaining sugar (30 g from the total amount), and a pinch of salt (1 g). Add cold butter (80 g) cut into cubes. Rub with your fingers or use a pastry cutter until the mixture resembles coarse sand with uneven clumps (consistency like wet sand).

Ingredients: Ground almonds, Wheat flour, Sugar, Salt, Butter
When rubbing with your fingers, try not to overheat the butter – if the mixture becomes too soft, place the bowl in the fridge for 10 minutes. The best is a baking tray lined with baking paper, bake at 180°C for 12-15 minutes.
7

Spread the crumble evenly on a baking sheet lined with parchment paper and place it in the preheated oven (180°C). Bake for 12-15 minutes until golden. Remove and let it cool completely – the crumble will harden and become crunchy. If you notice any burnt bits, quickly remove them.

Ingredients: Ground almonds, Wheat flour, Butter
Use the middle rack of the oven and check the color every 3-4 minutes, as the almonds brown quickly. Leave the crumble to cool on a rack so it doesn't soften on the baking sheet.

Mascarpone cream

8

Prepare the cream: in the bowl of a mixer, place mascarpone (250 g), powdered sugar (30 g), and vanilla extract (5 ml). Mix on low speed until the mixture is smooth (about 30-45 seconds). In a separate, well-chilled bowl, whip the heavy cream (150 ml) to soft peaks (about 1-2 minutes). Gently fold the whipped cream into the mascarpone using a spatula, making "folding" motions until the cream is uniform and fluffy. Chill the cream for 10-15 minutes in the refrigerator before serving.

Ingredients: Mascarpone, Powdered sugar, 30% heavy cream, Vanilla extract
Make sure the bowl and mixer attachments are cold – this will make whipping the cream easier. Do not whip the mascarpone for too long, as it may curdle; mix briefly and gently combine the ingredients.

Assembly and decoration

9

On the plates, place: 2 tablespoons of mascarpone cream as a base, then half or a whole half of a pear (depending on the shape and preference), drizzle with 1-2 tablespoons of reduced wine syrup, sprinkle with 2-3 tablespoons of almond crumble, and scatter pomegranate seeds (about 15-20 g per serving). Additionally, garnish with a few fresh mint leaves and optionally with caramelized almond flakes (about 5 g per serving).

Ingredients: Mascarpone, Pear, Pomegranate seeds, Ground almonds, Caramelized almond flakes, Fresh mint
Use a spoon or a small spatula to shape the cream for an elegant plate presentation. When removing the pears from the saucepan, wait a moment to avoid losing the syrup; drizzle with syrup just before serving for a glossy finish.

Serving

10

Serve the dessert slightly warm (pears after being removed from the syrup) or at room temperature. If serving later, keep the pears in the syrup in the refrigerator, and store the cream and crumble separately. Before serving, heat the syrup and drizzle it over the pears again to add freshness and shine.

Ingredients: Red wine, Honey
It is best to serve the dessert within 6-8 hours of preparation to maintain the texture of the crumble and the freshness of the cream. To heat the syrup, use a small saucepan over low heat.

Fun Fact

💡

Poaching fruits in wine is a technique known for centuries in European kitchens: in the 19th century, fruits poached in wine were often served as an elegant snack. The addition of pomegranate and almonds is a contemporary touch, blending tradition with modern aesthetics.

Best for

Świąteczna kolacja Elegancka kolacja zimowa Przyjęcie dla gości

Tips

🍽️ Serving

Serve on a flat plate in a contrasting color (a dark plate will highlight the ruby sauce). You can add a scoop of vanilla ice cream on the side (optional) for a contrast in temperature. Make sure the crumble is dry and crispy – add it just before serving.

🥡 Storage

Pears can be stored in the refrigerator in a closed container submerged in syrup for up to 3 days. Keep the mascarpone cream in the refrigerator for up to 48 hours. Store the crumble in an airtight jar at room temperature for up to 5 days. To reheat the syrup, gently warm it over low heat, without bringing the pears back to a boil.

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