Baked pears in miso caramel with mascarpone-matcha cream and pecan crumble (fusion) - photo 1
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Baked pears in miso caramel with mascarpone-matcha cream and pecan crumble (fusion)

Desserts Fusion cuisine 90 min Medium 10 wyświetleń ~59.26 PLN - (0)
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Description

A seasonal dessert combining European elegance of baked pears with Japanese accents: umami from miso paste and the green bitterness of matcha. Delicate baked pears are served with a velvety mascarpone cream flavored with matcha, a crunchy pecan crumble, and thin filo pastry chips. The dish features a contrast of textures – the softness of the fruit, the smoothness of the cream, the crunchiness of the crumbly topping, and the filo leaves – as well as a balance of flavors: the sweetness of caramel, a hint of saltiness from the miso, and citrus notes. It looks stunning on the plate: pear halves drizzled with dark brown caramel, golden filo leaves, and green accents of matcha. Perfect for winter gatherings, dinners with friends, or as an elegant dessert after a festive meal.

Ingredients Used

Ingredients (15)

Servings:
4
  • Pear 4 szt.
  • Mascarpone 250 g
  • Matcha (powder) 10 g
  • White miso paste 30 g
  • 30% cream 100 ml
  • Butter 90 g
  • Wheat flour 80 g
  • Pecan nuts 100 g
  • Lemon zest 5 g
  • Filo pastry 100 g
  • Sugar 120 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • Ground cinnamon 4 g
  • ✨ Opcjonalne
  • Honey 30 ml
  • Toasted sesame seeds 10 g
💰 Szacowany koszt dania: ~59.26 PLN (14.81 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, remove the seeds with a teaspoon making a small indentation (do not scoop out too much flesh, the half should remain stable). Place the halves cut side up in a small baking dish or on a baking sheet lined with parchment paper, leaving a little space between them.

Ingredients: Pear
Use a sharp knife for precise cutting. A baking dish measuring about 20x30 cm is convenient. If the pears are very ripe, bake for a shorter time (15-18 minutes) — the flesh should be soft but not falling apart.

Miso caramel

2

In a medium saucepan, add 80 g of white sugar (from 120 g) and set over medium heat. Do not stir immediately with a spoon — gently shake the saucepan every few seconds to allow the sugar to melt evenly. When the sugar starts to melt and takes on an amber color (after about 6-8 minutes), remove the saucepan from the heat. Be careful — the caramel is very hot.

Ingredients: Sugar
Use a wide saucepan with a thick bottom (diameter 18-20 cm) to ensure the sugar melts evenly. Do not leave it unattended — caramel can burn quickly. When most of the crystals have dissolved, you can gently stir with a wooden spoon to even out the color.
3

Set the saucepan with caramel on a safe surface and slowly pour in 100 ml of chilled 30% cream (be careful of splashes). Stir vigorously with a wooden spoon until the mixture is uniform. Add 30 g of white miso paste and a pinch of salt, mix thoroughly (the miso will dissolve in the hot caramel) and set aside to cool slightly (5–8 minutes).

Ingredients: 30% cream, White miso paste, Salt, Sugar
Use a metal or wooden spoon. If the caramel hardens after adding the cream, heat briefly over low heat and stir until smooth. Do not allow it to boil vigorously after adding the cream.

Baking pears

4

Spread the halves of the pears thinly with a tablespoon of miso caramel using a spoon. Sprinkle each half with a bit of cinnamon (about 1/2 teaspoon divided among all halves). Place in the preheated oven and bake for 18–22 minutes (depending on the ripeness of the pears) — the pears are ready when a fork goes into the flesh smoothly, but the structure of the fruit holds its shape.

Ingredients: Pear, Ground cinnamon, White miso paste, 30% cream, Sugar
Use a kitchen brush or spoon to spread the caramel. If the caramel is dripping too much, reduce the amount. After removing from the oven, carefully transfer the pears to a plate to cool slightly (3–5 minutes).

Pecan Crumble

5

Preheat the oven to 170°C (if you need to bake the crumble and filo chips together, lower the rack position). Chop the pecans into medium pieces (not to a powder). In a bowl, combine 100 g of pecans, 80 g of all-purpose flour, and 40 g of sugar (remaining from the total). Add 60 g of cold butter cut into small pieces. Rub with your fingers or use two knives to cut the butter into the dry ingredients until pea-sized clumps form. Add 5 g of lemon zest and 1 pinch of salt. Spread the crumble on a baking sheet lined with parchment paper and bake for 12–15 minutes until golden and crispy. Remove and set aside to cool.

Ingredients: Pecan nuts, Wheat flour, Sugar, Butter, Lemon zest, Salt
Use a hand chopper or knives to chop, but do not blend until smooth — the crumble should have pieces for texture. Make sure the butter is cold so that the crumble is crumbly and doesn't turn into a paste.

Filo Dough Chips

6

Preheat the oven to 180°C. Gently lay out the sheets of filo pastry on the table and cover them with a damp cloth to prevent them from drying out. Cut each sheet into strips 2–3 cm wide. Melt 30 g of butter (from the remaining 90 g) and lightly brush the strips with it. Arrange the strips on a baking tray so that they do not overlap. Bake for 6–8 minutes until golden and crisp. Be careful, as they brown quickly. After baking, cool on a rack — they will become very crunchy.

Ingredients: Filo pastry, Butter
Use a silicone brush and a rack if you have one — it will help with even browning. Filo sheets are difficult to fix later if they dry out — keep them covered with a damp cloth before cutting.

Mascarpone-matcha cream

7

In a bowl, place 250 g of mascarpone and 10 g of matcha. Add 20 g of sugar (optionally more to taste) and 5 g of lemon zest. Whisk or stir vigorously with a spatula for about 1–2 minutes until a smooth, slightly fluffy cream forms. Check the taste — the cream should have a delicate bitterness from the matcha with the creamy sweetness of the mascarpone; if it's too bitter, add a bit (5–10 g) of honey (optional).

Ingredients: Mascarpone, Matcha (powder), Sugar, Lemon zest, Honey
Use a wide bowl and a silicone spatula or whisk. Do not mix for too long (a few minutes is enough) — mascarpone can become watery if overworked. If you don't have matcha, you can reduce the amount to 5 g, but the flavor will be less pronounced.

Consistency check and seasoning

8

Try the miso caramel and cream. The caramel should be smooth, slightly salty, and creamy; if it is too thick, add a tablespoon of cream and heat briefly. The mascarpone cream should not be too sweet — you can adjust it with honey, adding half a teaspoon at a time and mixing thoroughly.

Ingredients: White miso paste, 30% cream, Mascarpone, Honey
Use a small teaspoon to taste the caramel — it will be hot. Season drop by drop — it's easy to over-sweeten the cream.

Assembly of the dessert

9

On a plate, place half a pear cut side down (or on its side, according to preference). Next to it, spoon 2–3 tablespoons of mascarpone-matcha cream. Evenly sprinkle the pear and cream with a portion of pecan crumble (about 25–30 g per serving). Insert 2–3 strips of filo chips into the cream to create a decorative "crown." Finally, gently drizzle the pear with a teaspoon of miso caramel (about 15–20 g per serving).

Ingredients: Pear, Mascarpone, Pecan nuts, Filo pastry, White miso paste, Honey
Use a small teaspoon for precise drizzling of the caramel. Arrange the elements symmetrically — a dessert plate with a diameter of 20–24 cm is ideal for presentation. Additionally, you can add a teaspoon of honey to the cream if you want more sweetness (optional ingredient).

Decoration and finishing

10

For contrast, sprinkle the dessert with a small amount of toasted sesame (optional, about 2–3 g per serving). If you like, add a few drops of caramel next to the plate for decoration. Serve immediately — the filo chips and crumble are best fresh and crispy.

Ingredients: Toasted sesame seeds, White miso paste, Honey
Use a small sieve to evenly sprinkle the sesame. Serve the dessert at a slightly warm temperature (pears) or at room temperature — cold creams mute the flavor of matcha.

Serving suggestions and alternatives

11

If you want a vegan variant: replace mascarpone with cashew cream (soaked cashews blended with plant cream) and use vegan margarine for the crumble, and do not use honey. For a more intense umami flavor, you can add 5 g of additional miso paste to the caramel (be careful not to over-salt).

Ingredients: Mascarpone, White miso paste, Honey
Always taste the caramel and cream before serving, as the saltiness/ice cream ratios may vary. Adjust to your taste.

Fun Fact

💡

Miso is a fermented soybean paste used for centuries in Japan — it combines umami with a subtle sweetness. When paired with caramel, it adds depth to desserts, and matcha, as a tea powder, appears in fusion desserts because it can balance sweetness with its contrasting green bitterness.

Best for

zimowe kolacje świąteczne spotkania romantyczna kolacja

Tips

🍽️ Serving

Serve the dessert immediately after assembling so that the filo chips remain crispy. Serve on light plates to create a contrast between the green matcha cream and the golden caramel. I suggest a small cup of fresh Sencha tea or espresso to complement the flavors.

🥡 Storage

Store the miso caramel in a tightly sealed jar in the refrigerator for up to 5 days; before use, gently warm it to regain a liquid consistency. The mascarpone cream is best consumed within 24 hours and should be kept in the refrigerator. Store the crumble and filo chips separately in an airtight container for up to 3 days — preferably at room temperature to maintain their crispness. Assembled desserts are not recommended for storage, as they will lose their texture.

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