Baked pears in miso-ginger with coconut-mascarpone cream, sesame-rice crumble, and pomegranate - photo 1
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Baked pears in miso-ginger with coconut-mascarpone cream, sesame-rice crumble, and pomegranate

Desserts Fusion cuisine 90 min Medium 9 wyświetleń ~49.93 PLN - (0)
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Description

A fusion dessert combining sweet and sour, aromatic pears baked in a miso and ginger glaze with a light cream based on mascarpone and coconut milk, along with a crunchy crumble made from toasted sesame and puffed rice. The dessert blends Japanese notes (miso, sesame) with Western European baking techniques and Italian-French cream (mascarpone), complemented by the freshness of lime and the juiciness of pomegranate. It looks impressive: golden, glazed pear halves placed next to white cream, sparkling red pomegranate seeds, and golden crumble — perfect for winter holidays, a dinner for guests, or a romantic end to a meal. Flavor-wise: contrasting — the salty note of miso enhances the caramelized sweetness of the pear, ginger and lime add a sharper freshness, while the cream and crumble introduce smoothness and crunch.

Ingredients Used

Ingredients (18)

Servings:
4
  • Pear 4.4 szt.
  • Mascarpone 150 g
  • Coconut milk 120 ml
  • Brown sugar 90 g
  • White miso paste 30 g
  • Fresh ginger 20 g
  • Lime juice 30 ml
  • Lime zest 5 g
  • Toasted white sesame seeds 30 g
  • Butter 30 g
  • Puffed rice 40 g
  • Pomegranate (arils) 80 g
  • Vanilla extract 5 g
  • Water 200 ml
  • 🌿 Przyprawy
  • Ground cardamom 2 g
  • Salt 0.0 szczypt
  • Black pepper 2 szczypty
  • ✨ Opcjonalne
  • Honey 30 ml
💰 Szacowany koszt dania: ~49.93 PLN (12.48 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the fruits

1

Wash the pears under running water and dry them. Cut each pear in half vertically from the stem to the base. Use a small spoon or a melon baller to remove the cores, leaving neat halves with the stem (if the stem is nice). If the pears have tough skin and you prefer a gentler effect, peel the skin thinly with a peeler, but this is not necessary.

Ingredients: Pear
Use a cutting board and a sharp knife, as well as a teaspoon for scooping. Do not throw away the seed cores — they can be added to compost. Be careful when scooping to avoid piercing the bottom of the half; leave at least 5–7 mm thickness of the flesh.
2

Preheat the oven to 190°C (fan 175°C) and prepare a baking tray lined with parchment paper. Place the halved pears cut side down on the tray, so that the flat surface is facing up — this will help the glaze to better caramelize on the flesh.

Use a baking tray with edges or a heatproof dish. If your oven has a convection function, reduce the temperature by about 15°C from the settings for static baking. Remember to place the tray in the center of the oven.

Miso-ginger glaze

3

In a small saucepan, combine 150 g of brown sugar (from the remaining 90 g, use 80 g for the glaze), 30 g of miso paste, 20 g of freshly grated ginger, 120 ml of water, and 30 ml of lime juice. Heat over medium heat until the sugar dissolves and the mixture begins to gently boil. Reduce the heat and simmer for 6–8 minutes until the syrup thickens to a slightly sticky consistency (it should coat the back of a spoon). Finally, add 30 g of butter, 2 g of cardamom, and 5 ml of vanilla extract, and stir vigorously until the butter melts and a glossy glaze forms. Taste (be careful not to burn yourself) — the glaze should be sweet-salty with a slightly spicy hint of ginger.

Ingredients: Brown sugar, White miso paste, Fresh ginger, Lime juice, Water, Butter, Ground cardamom, Vanilla extract, Honey
Use a heavy-bottomed saucepan and a wooden spoon or silicone spatula. If the glaze seems too thick, add 1 tablespoon (15 ml) of water at a time; if too thin, cook for a shorter time. Stir constantly to prevent the miso from burning (it tends to stick). If you are using honey (optional), add it at the end after removing from heat.

Baking pears

4

Before placing in the oven, generously brush the inner sides of the pear halves with the glaze — use a pastry brush. Place the tray in the preheated oven and bake for 20–25 minutes. After 12–15 minutes, gently brush the pears again with the remaining glaze to create layers of glaze. The pears are ready when the flesh is soft (check by inserting a small knife or toothpick — it should go in easily, with no resistance) and the edges are slightly caramelized.

Ingredients: Pear, Brown sugar, White miso paste, Fresh ginger, Lime juice, Butter
Use a silicone brush and kitchen gloves to take out the baking tray. Do not bake too long — the pears should break down gently but maintain their shape. If the oven bakes unevenly, turn the tray halfway through the time.

Coconut-Mascarpone Cream

5

In a large bowl, place 150 g of mascarpone, add 120 ml of coconut milk, 10 g of brown sugar (from the remaining amount), 5 ml of vanilla extract, and 5 g of lime zest. Use a hand whisk or mixer on low speed and whip for 1–2 minutes until the mixture becomes smooth, silky, and slightly looser than thick cream — it should hold its shape when spooned but be easy to spread. Taste and adjust with lime juice if necessary (up to 5–10 ml).

Ingredients: Mascarpone, Coconut milk, Brown sugar, Vanilla extract, Lime zest, Lime juice
Use a metal or glass bowl and a clean whisk. Do not whip for too long — the mascarpone may separate. If the mixture is too runny, chill it in the fridge for 10–15 minutes. If you don't have a mixer, mix vigorously by hand for 2–3 minutes.

Sesame-Rice Crumble

6

In a dry pan, toast 30 g of sesame seeds for 2–3 minutes over medium heat, shaking the pan until they turn golden and release their aroma. Transfer the sesame seeds to a bowl. In the same pan, melt 30 g of butter, add 40 g of puffed rice and the toasted sesame seeds, mix well, and fry for 1–2 minutes until everything is combined and lightly golden. Transfer to a baking sheet and bake in a preheated oven at 160°C for 6–8 minutes until dry and crispy. Once cooled, break it up slightly (do not grind into powder) — the crumble should be noticeably crunchy.

Ingredients: Toasted white sesame seeds, Butter, Puffed rice
Use a non-stick pan and a spatula for stirring. Be careful, as sesame can burn quickly — keep the temperature low and stir frequently. If you don't want to use the oven, you can dry the crumble longer in the pan over very low heat.

Assembly and decoration

7

After removing from the oven, let the pears rest for 4–5 minutes for the glaze to slightly set. On a plate, place 2 halves of the pear (you can tilt them slightly), next to it add 2–3 tablespoons of coconut-mascarpone cream. Generously sprinkle the halves and cream with sesame-rice crumble. Scatter 20 g of pomegranate seeds around the plate and on the cream for a vibrant contrast. Optionally, drizzle each plate with a teaspoon of honey and season with freshly ground pepper (a pinch) for a spicy counter-accent. Garnish with the remaining lime zest.

Ingredients: Pear, Mascarpone, Puffed rice, Toasted white sesame seeds, Pomegranate (arils), Lime zest, Black pepper, Honey
Use a spoon to apply the cream and a small teaspoon to drizzle the honey. Serve the warm pears with the cool cream — the contrast in temperature will enhance the flavor experience. Additionally, you can serve a scoop of vanilla ice cream on the side.

Finishing and serving

8

Just before serving, you can very gently drizzle the pears with the remaining glaze from the saucepan (if there is some left) and add fresh mint or a lemon balm leaf for a color contrast. Serve the dessert on flat, light-colored plates to highlight the color of the pomegranate and the gold of the glaze.

Ingredients: Brown sugar, White miso paste, Honey, Pomegranate (arils)
Serve immediately after finishing. If serving to guests, prepare the components (crumble and cream) in advance and combine them at the last moment — it's best to bake the pears 20–25 minutes before the planned serving time.

Fun Fact

💡

Miso, a traditional Japanese soy product, is rich in umami and pairs wonderfully with caramelized sugar — this sweet-salty combination was historically used in the kitchens of the Kansai region to glaze vegetables and fish.

Best for

Święta zimowe Kolacja z przyjaciółmi Romantyczna kolacja

Tips

🍽️ Serving

Serve the pears slightly warm with cool cream — the contrast of temperatures and textures (soft fruit, smooth cream, crunchy crumble, juicy pomegranate) provides the best experience. You can serve an additional scoop of vanilla ice cream or a cup of strong, slightly sweet ginger tea.

🥡 Storage

Store the cream and crumble separately in the fridge (cream for up to 48 hours, crumble in an airtight container for up to 3 days). Baked pears are best stored in an airtight container in the fridge for up to 24 hours — before serving, reheat at 150°C for 6–8 minutes, then refresh with glaze.

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