Baked pears with mascarpone cream and pomegranate-orange sauce with oat-nut crumble - photo 1
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Baked pears with mascarpone cream and pomegranate-orange sauce with oat-nut crumble

Desserts Vegetarian Dishes Cakes and Bakes 70 min Medium 11 wyświetleń ~65.45 PLN - (0)
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Description

A seasonal dessert combining baked pears with a velvety mascarpone cream and an intense sauce made from pomegranate and orange juice, served with a crunchy oat-nut crumble. The dish is both elegant and rustic — perfect for a winter afternoon, a holiday gathering, or a dinner for guests. The sweetness of the pears and cream balances the tartness of the pomegranate-orange sauce, while the crumble adds texture and the aroma of toasted nuts and butter. It looks stunning on the plate — glistening pomegranate seeds, golden crumble, and delicate mint leaves create an eye-catching composition.

Ingredients Used

Ingredients (17)

Servings:
4
  • Lemon juice 15 ml
  • Pear 3.3 szt.
  • Mascarpone 250 g
  • Brown sugar 80 g
  • Wheat flour 60 g
  • Butter 80 g
  • Orange juice 100 ml
  • Pomegranate juice 150 ml
  • Pomegranate seeds 80 g
  • Greek yogurt 100 g
  • Oat flakes 100 g
  • Vanilla extract 5 g
  • Walnuts 60 g
  • 🌿 Przyprawy
  • Ground cinnamon 2 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Honey 50 ml
  • Pistachios 30 g
💰 Szacowany koszt dania: ~65.45 PLN (16.36 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pears

1

Preheat the oven to 180°C (top and bottom heat). Wash the pears, cut each in half lengthwise, and gently remove the seeds with a teaspoon, creating a small indentation in the center (do not scoop too deep to avoid cutting through the bottom). You can leave the skin on — it will add color during baking. Place the halves in a baking dish with the skin side down.

Ingredients: Pear
Use a sharp knife and a cutting board. The best dish is a baking dish measuring approximately 20×30 cm. If the pears are of different sizes, cut the larger ones into quarters instead of halves to ensure even baking.
2

Drizzle the pear halves with 15 g of lemon juice (evenly with a brush or spoon), then sprinkle them evenly with 20 g of brown sugar and 1 teaspoon (2 g) of cinnamon. Set aside for 5 minutes to allow the sugar to partially dissolve and combine with the juice.

Ingredients: Lemon juice, Brown sugar, Ground cinnamon
Use a small kitchen brush or a teaspoon. Evenly distributed cinnamon will prevent a bitter patch of spice in one spot.

Crumble

3

In a bowl, combine 100 g of oats, 60 g of all-purpose flour, 60 g of chopped walnuts, and 60 g of brown sugar. Add 80 g of cold butter, diced. Quickly chop the butter with the dry ingredients using a kitchen knife or two knives ("cutting knives") until the mixture resembles coarse crumbs (it should not be completely solid). The crumble should have pieces ranging in size from a pea to a walnut.

Ingredients: Oat flakes, Wheat flour, Walnuts, Brown sugar, Butter
Use cold butter straight from the fridge and work quickly — warm hands will melt the butter and the crumble will become gummy. Alternative: use a food processor in short pulses for a few seconds.

Pomegranate-Orange Sauce

4

Pour 150 ml of pomegranate juice and 100 ml of orange juice into a small saucepan. Add 20 g of brown sugar and 5 g of vanilla extract. Bring to a boil over medium heat, then reduce the heat and simmer for 8–10 minutes, stirring occasionally, until the sauce thickens slightly and reduces by about 1/3. Finally, taste and if it is too sour, add 5–10 g of honey (optional). Remove from heat and let cool — the sauce will continue to thicken as it cools.

Ingredients: Pomegranate juice, Orange juice, Brown sugar, Vanilla extract, Honey
Use a saucepan with a diameter of 16–18 cm. Cook over medium-low heat to prevent the juice from burning; stir with a silicone spatula or wooden spoon. The sauce should gently gel after cooling — do not reduce it to a very thick syrup.

Baking and Assembly

5

Place the prepared halves of pears (skin side down) in a baking dish. Evenly sprinkle the prepared crumble over them (leave about 1/4 of the crumble for sprinkling after baking). Put the dish in the preheated oven and bake for 25–30 minutes at 180°C, until the pears are soft (you can check with a skewer — inserting a sharp knife or toothpick into the thickest part of the pear should meet with slight resistance), and the crumble is golden. If the crumble starts to brown too quickly, loosely cover it with aluminum foil.

Ingredients: Pear, Oat flakes, Butter
Use a kitchen thermometer or knife to check for tenderness. The mold should have space so that hot air can circulate around the crumble — do not pack the ingredients too tightly.

Cream

6

In a bowl, whip 250 g of mascarpone with 100 g of Greek yogurt, add 5 g of vanilla extract and 20 g of brown sugar. Gently beat with a wooden spoon or a mixer on the lowest setting, just until the ingredients are combined — the cream should be smooth and slightly looser than cream cheese, but not liquid. Taste and add a little more sugar if needed (to taste).

Ingredients: Mascarpone, Greek yogurt, Brown sugar, Vanilla extract
Use a large bowl and a silicone spatula or a mixer set to low speed. Do not whip for too long — mascarpone can separate if mixed too vigorously.

Finishing and serving

7

After baking, remove the dish from the oven and let it sit for 5 minutes to allow the juices to stabilize. Place half of the roasted pear (skin side up) on each plate, and next to it, add a portion of mascarpone cream (about 60 g per serving). Drizzle the pear and the plate with a spoonful of pomegranate-orange sauce (about 30–40 g of sauce per serving). Sprinkle everything with 80 g of pomegranate seeds evenly and the remaining crumble. Additionally, you can drizzle with a teaspoon of honey (about 10–15 g) and sprinkle with 30 g of chopped pistachios as a garnish (optional). Serve slightly warm or at room temperature.

Ingredients: Pomegranate seeds, Honey, Pistachios
Use wide dessert plates to arrange the sauce and pomegranate seeds decoratively around the pear. Serve with a small cream spoon. Additionally, you can add fresh mint leaves for a color contrast.

Fun Fact

💡

The pomegranate has symbolized fertility and wealth for thousands of years — its seeds are a popular decorative accent in Middle Eastern desserts, and combining them with baked fruits creates a classic flavor contrast.

Best for

zimowe przyjęcie świąteczna kolacja romantyczna kolacja

Tips

🍽️ Serving

Serve the pears slightly warm — the mascarpone cream will maintain its structure, and the sauce will shine. Arrange the pomegranate seeds just before serving to keep their crunchiness. A cup of strong coffee or tea with citrus can be a perfect complement.

🥡 Storage

Store the sauce and cream separately in the fridge for up to 3 days in airtight containers. The baked pears are best consumed on the same day; if stored in the fridge, they will lose some texture — before serving, gently heat in the oven at 150°C for 6–8 minutes. The crumble stored separately in an airtight container will stay crispy for up to 3 days.

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