Baked pears in spiced wine-caramel sauce with almond-oat crumble and mascarpone cream - photo 1
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Baked pears in spiced wine-caramel sauce with almond-oat crumble and mascarpone cream

Desserts Christmas Desserts 90 min Medium 14 wyświetleń ~79.26 PLN - (0)
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Description

A seasonal winter dessert that combines aromatic roasted pears with a rich, slightly tangy red wine and caramel sauce, a crunchy almond-oat crumble, and a delicate mascarpone and vanilla cream. This dish comes from the culinary tradition of baked fruits during the colder months and is perfect as an elegant dessert for a holiday table or a New Year's Eve party. Flavor notes: the sweetness of the pears and caramel blends with spicy spices and a hint of wine, while the textures intertwine — soft fruits, creamy mascarpone, and crunchy crumble. Visually, the dessert presents beautifully in a deep plate: the pear halves shine with the sauce, the crumble creates a golden accent, and a dollop of cream adds elegance.

Ingredients (17)

Servings:
6
  • Pear 5.3 szt.
  • White sugar 140 g
  • Butter 80 g
  • Wheat flour 80 g
  • Oat flakes 40 g
  • Almond flour 80 g
  • 30% cream 200 ml
  • Mascarpone 250 g
  • Red wine 150 ml
  • Lemon juice 30 ml
  • Cornstarch 10 g
  • Vanilla extract 5 g
  • 🌿 Przyprawy
  • Cinnamon 4 g
  • Nutmeg (grated) 1 szczypta
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Almond flakes 40 g
  • Vanilla ice cream (optional) 300 g
💰 Szacowany koszt dania: ~79.26 PLN (13.21 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pears

1

Preheat the oven to 180°C (top and bottom). Wash the pears under running water and dry them with a paper towel. Cut each pear in half lengthwise, then gently remove the seeds with a small spoon (this will create a small indentation in the center). Place the pear halves cut side down in a baking dish, leaving some space between them.

Ingredients: Pear
Use a baking dish measuring about 22×30 cm or a roasting pan. If the pears are very ripe, handle them gently to avoid crushing the flesh. You can also peel the pears if you prefer a soft, uniform texture, but the skin adds color after baking.
2

In a small bowl, mix 20 g of sugar with 10 g of butter and 1 teaspoon (2 g) of cinnamon. Use a small spoon to spread this mixture over the halves of the pears, gently rubbing it into the flesh and into the cavities where the seeds were.

Ingredients: White sugar, Butter, Cinnamon
Use a small teaspoon or a kitchen brush. Do not apply too much mixture — it should only lightly caramelize the crust and enhance the flavor. You can replace the butter with vegetable oil (vegan version) — then the flavor will be less buttery.

Baking pears

3

Place the dish with the pears in the preheated oven and bake for 20–25 minutes at 180°C, until the pears are soft but not falling apart — check by inserting a toothpick into the thickest part: it should go in easily, and the flesh should have a smooth, slightly fibrous texture.

Ingredients: Pear
Use a thermometer or a fork to test for softness. If the pears are very hard, bake for an additional 5–10 minutes. Do not bake too long, as they will lose their shape.

Wine-caramel sauce

4

In a wide, heavy-bottomed saucepan, melt 60 g of sugar over medium heat, without stirring with a wooden spoon — you can gently shake the pan to ensure the sugar melts evenly. When the sugar reaches an amber color (this usually takes 5–8 minutes), carefully pour in 150 ml of red wine — the mixture will sizzle and may foam up significantly. Reduce the heat to medium-low and cook for 2–3 minutes to allow some of the alcohol to evaporate. Add 30 ml of lemon juice, 1/2 teaspoon of salt, and 1/2 teaspoon of cinnamon (1 g), then cook for another minute.

Ingredients: White sugar, Red wine, Lemon juice, Cinnamon, Salt
Use a saucepan with a thick bottom (diameter 18–20 cm). Be careful when pouring wine into the hot caramel — it may splatter. If you spill, turn your face away and use kitchen gloves. If the caramel hardens too quickly, add 1–2 tablespoons of water while gently heating.
5

To thicken the sauce, in a small bowl, mix 10 g of cornstarch with 20 ml of cold water, stirring until you achieve a smooth slurry without lumps. Pour the slurry into the sauce and cook over low heat for 1–2 minutes until the sauce thickens and takes on a silky consistency. Taste, and if necessary, add a little sugar to taste (up to 20 g). Set the sauce aside; it will be hot — let it cool for 5 minutes before drizzling over the pears.

Ingredients: Cornstarch, White sugar, Red wine, Lemon juice
Starch works quickly — add it gradually and watch for thickening. If the sauce is too thick after cooling, dilute it with a little boiled water.

Almond-Oat Crumble

6

In a bowl, combine 80 g of wheat flour, 40 g of oats, 80 g of almond flour, and 40 g of sugar. Add 40 g of cold butter cut into small cubes. Quickly rub the butter with your fingers into the dry ingredients until an uneven crumbly mixture forms — the pieces of butter should be the size of peas; this will create a crispy-crunchy texture after baking.

Ingredients: Wheat flour, Oat flakes, Almond flour, Butter, White sugar
Use a chef's knife or two knives to chop, or your fingers. Do not mash the butter for too long — the pieces of fat should remain visible. If you don't have almond flour, grind almonds in a grinder until fine, but not too long to avoid making a paste.
7

Spread the crumble evenly on a baking sheet lined with parchment paper and bake at 180°C for 10–12 minutes, stirring halfway through, until the crumble is golden and crispy. Once removed, set aside to cool completely — as it cools, the crumble will harden and become crunchier.

Ingredients: Wheat flour, Oat flakes, Almond flour, Butter, White sugar
Use a flat baking tray. Stir with a spatula every 5 minutes to ensure even browning. Watch carefully — the oats can burn quickly.

Vanilla cream

8

Chill 200 ml of cream and whip it with a mixer on medium speed until semi-stiff peaks form (about 2–3 minutes). In a separate bowl, gently mix 250 g of mascarpone with 20 g of sugar and 5 g of vanilla extract until the mixture is smooth. Transfer 1/3 of the whipped cream to the mascarpone and gently fold with a spatula, then add the rest and combine with an upward motion — the cream should be smooth and slightly fluffy, do not overmix to avoid making butter.

Ingredients: 30% cream, Mascarpone, White sugar, Vanilla extract
Use a metal bowl and chilled mixer attachments for best results. If you don't have a mixer, you can whip the cream with a hand whisk (about 6–8 minutes). The cream is ready when it holds its shape and doesn't run off the spoon.

Toasting almond flakes (optional)

9

If you are using almond flakes, place 40 g in a dry pan and toast over medium heat for 2–3 minutes, shaking the pan or stirring with a wooden spoon until the flakes become golden and fragrant. Be careful, they can burn quickly.

Ingredients: Almond flakes
The best is a 20–24 cm pan without added fat. When you feel the intense aroma of toasted almonds and see a golden color, immediately remove from heat — they can burn within seconds.

Assembly and serving

10

Place half a pear (skin side up) or two (depending on your appetite) on a plate. Drizzle each portion with 2–3 tablespoons of hot (slightly cooled) wine-caramel sauce. Generously sprinkle with crumble (about 40–50 g per portion divided between plates). On each portion, place 1–2 tablespoons of mascarpone cream next to the pear. For decoration, sprinkle with toasted almond flakes (optional) and optionally serve a scoop of vanilla ice cream next to the hot pear (optional) — the contrast in temperatures will add a pleasant effect.

Ingredients: Pear, Almond flakes, Vanilla ice cream (optional)
Use a large spoon to apply the sauce so it stays glossy. Serve immediately after drizzling, as the sauce and crumble taste best when contrasting warmth and crunch. If serving guests, prepare all the components in advance, and assemble just before serving.

Cooling and storage

11

If you are preparing the elements in advance: store the crumble in an airtight container for up to 3 days at room temperature; mascarpone cream in the refrigerator for up to 24 hours in a closed container; wine sauce in the refrigerator for up to 3 days. Before serving again, gently heat the sauce in a saucepan over low heat, and refresh the crumble in the oven for 3–5 minutes at 160°C to regain its crispness.

Ingredients: Oat flakes, Mascarpone, Almond flour, White sugar
Do not store mascarpone cream for too long (more than 24 hours), as it may change its texture. The crumble will become soggy if stored together with the sauce — keep the elements separate.

Fun Fact

💡

Baked fruits with the addition of wine and spicy spices are a tradition of European cuisine in winter — as early as the Middle Ages, fruits were served with wine and honey during winter feasts. Pears pair particularly well with almonds, which has its roots in Mediterranean cuisine.

Best for

Świąteczne przyjęcie Sylwester Romantyczna kolacja zimowa Rodzinne spotkanie

Tips

🍽️ Serving

Serve in deep plates to prevent the sauce from spilling. For a contrast of temperatures and textures, serve the pears hot with a cold scoop of vanilla ice cream. You can also add fresh mint leaves or edible petals for decoration. For a non-alcoholic version, replace the wine with pomegranate juice or dark grape juice and reduce the sugar in the sauce by 10–20 g.

🥡 Storage

Store the sauce and cream separately in airtight containers in the refrigerator: cream for up to 24 hours, sauce for up to 3 days. Crumble stored separately will maintain its crunch for up to 3 days in an airtight container at room temperature. The combination of all components should only be stored for a short time — it's best to assemble the dessert just before serving.

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