Baked pears with ricotta cream, almond crumble, and raspberry-cranberry sauce - photo 1
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Baked pears with ricotta cream, almond crumble, and raspberry-cranberry sauce

Desserts Vegetarian Dishes 75 min Medium 10 wyświetleń ~55.39 PLN - (0)
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Description

A seasonal, winter dessert combining gently baked pears with a creamy ricotta filling, crunchy almond crumble, and an intense raspberry and cranberry sauce. The dish is vegetarian, visually appealing — the contrast of the red sauce and golden-brown crumble on the light pears creates an elegant composition. The flavor combines the sweetness of the fruits and honey with the tartness of citrus and cranberry, along with the creamy smoothness of ricotta cheese; the crumble adds a textural contrast. Great as a dessert for family dinners, holiday gatherings, or romantic dinners. It can be served with a scoop of vanilla ice cream or a cup of strong tea. The recipe includes detailed step-by-step instructions, tips, and alternatives for beginners.

Ingredients Used

Ingredients (15)

Servings:
4
  • Pear 4.4 szt.
  • Ricotta 250 g
  • Egg 1 szt.
  • Wheat flour 80 g
  • Butter 50 g
  • Brown sugar 60 g
  • Frozen raspberries 200 g
  • Fresh cranberry 100 g
  • Honey 30 ml
  • Lemon juice 30 ml
  • Vanilla bean 1.2 szt.
  • Almond flakes 60 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Powdered sugar 20 g
  • Roasted pistachios 30 g
💰 Szacowany koszt dania: ~55.39 PLN (13.85 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Raspberry-Cranberry Sauce

1

Prepare the sauce: in a medium saucepan, place frozen raspberries (200 g) and fresh cranberries (100 g). Add honey (30 g) and lemon juice (30 ml). Heat over medium heat, stirring with a wooden spoon, until the fruits thaw and juice begins to form (about 4-6 minutes). Reduce the heat and simmer for 8-10 minutes, until the fruits break down and the sauce thickens slightly. If you want a smooth sauce, strain through a fine mesh sieve and press with a spoon, leaving a bowl of smooth puree; if you prefer a more rustic sauce, leave it with pieces of fruit.

Ingredients: Frozen raspberries, Fresh cranberry, Honey, Lemon juice
Use a medium saucepan with a capacity of 1–1.5 l and a wooden spoon for stirring. If the sauce is too sour, add another 1–2 teaspoons of honey; if it is too thin, cook for an additional 1–2 minutes. Be careful not to burn it over high heat — stir regularly.

Almond Crumble

2

Prepare the crumble: in a large bowl, combine flour (80 g) with brown sugar (60 g) and almond flakes (60 g). Add cold butter (50 g) cut into small cubes. Holding the bowl against the countertop, rub the butter with your fingertips into the flour and sugar until pea-sized clumps form and the mixture begins to resemble wet sand (about 2-3 minutes).

Ingredients: Wheat flour, Brown sugar, Almond flakes, Butter
Use cold butter straight from the fridge and a large bowl. You can also use a pastry cutter or a mixer with short pulses — do not mix for too long, the crumble should have lumps, not be completely broken down. If you don't have almonds, substitute them with walnuts.

Ricotta cream

3

Prepare the cream: place the ricotta (250 g) in a bowl. Split the vanilla pod (6 g) lengthwise and scrape the seeds into the bowl with a knife. Add the egg (60 g) and 1/3 teaspoon of salt (about 1 g). Whisk with a whisk or mixer on low speed until the mixture becomes smooth and slightly fluffy (about 1-2 minutes). The cream should be homogeneous, without any lumps of ricotta. Taste with a teaspoon — the flavor should be slightly salty and vanilla.

Ingredients: Ricotta, Vanilla bean, Egg, Salt
Use a plastic or metal bowl and a hand whisk or a mixer on low speed. If the ricotta is very grainy, pass it through a sieve before whipping (this will add smoothness). Do not whip for too long — just enough to combine the ingredients.

Pears

4

Prepare the pears: preheat the oven to 180°C (top-bottom). Wash the pears (800 g). Cut each pear in half lengthwise and use a teaspoon to remove the seeds, creating a small indentation (about 1.5–2 cm deep) without piercing the skin. Optionally, peel the skin thinly if you prefer a smooth appearance. Place the pear halves cut side down in a baking dish lightly greased with butter or lined with baking paper.

Ingredients: Pear
Use a sharp knife and a teaspoon to remove the seed cores. The baking dish should be large enough so that the pears do not overlap (20x30 cm is best). Do not move the pears too early after taking them out of the oven, as they are hot and soft.

Stuffing and baking

5

Fill the cavities in the pears with the ricotta cream prepared earlier — use about 2 tablespoons of cream for each half (divide evenly, leaving some cream for any adjustments). Evenly sprinkle almond crumble on top of each half (about 1–1.5 tablespoons per half). Place the dish in the preheated oven and bake for 18–22 minutes at 180°C, until the crumble turns golden brown and the pears are soft (a toothpick should go in easily, but the center should not fall apart).

Ingredients: Ricotta, Pear, Wheat flour, Brown sugar, Almond flakes, Butter
Use kitchen gloves when placing and removing the dish. If the crumble browns too quickly, gently cover it with aluminum foil for the last 5 minutes. Baking time depends on the ripeness of the pears — younger ones may need an additional 3–5 minutes.

Finishing the sauce

6

After removing the sauce from the heat (from step 1), taste and adjust the flavor — if it is very sour, add 1–2 teaspoons of honey. If you prefer a smooth sauce, strain it beforehand; if you prefer a glossy sauce, you can add 1 teaspoon of butter and stir vigorously until it melts and adds shine.

Ingredients: Honey
Use a sieve if you want a smooth sauce and a small spoon or spatula to push the pulp through the sieve. Do not cook again for long after adding the butter.

Assembly and decoration

7

Remove the pear halves from the oven and let them cool for 2-3 minutes in the dish (no longer, so they remain warm). Place a pear half on a plate with the skin side down, and drizzle 2-3 tablespoons of raspberry-cranberry sauce next to it. Additionally, you can place a teaspoon of the remaining ricotta cream next to it or gently spread the excess cream on the pear. Sprinkle the top of each pear with a little powdered sugar (20 g - optional) and chopped pistachios (30 g - optional) for color and crunch.

Ingredients: Pear, Frozen raspberries, Fresh cranberry, Powdered sugar, Roasted pistachios
Use a spoon to aesthetically spread the sauce. If you want a glossy effect, gently heat the sauce before drizzling. Additionally, you can serve a portion of vanilla ice cream.

Serving

8

Serve the dessert slightly warm or at room temperature. Each serving is one half of a pear (or two if you are serving smaller pears) with a generous portion of sauce and crumble. You can add a mint leaf on the plate for freshness and color contrast.

Ingredients: Pear, Ricotta
For 4 people, plan for 2 halves per person if the pears are small; if large — one each. The dessert pairs well with a scoop of vanilla ice cream or a tablespoon of thick Greek yogurt.

Fun Fact

💡

Baked pears were a popular dessert in European kitchens as early as the 19th century — baking enhances the natural sweetness of the fruit, and the addition of cottage cheeses is traditional in many Mediterranean regions.

Best for

kolacja świąteczna romantyczna kolacja zimowe spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve the pears slightly warm; the sauce can be served either warm or cold. For a temperature contrast effect, consider adding a scoop of cold vanilla ice cream. Arrange the sauce aesthetically in the form of a puree or droplets and sprinkle with crumble just before serving to maintain its crunchiness.

🥡 Storage

Baked pears with cream are best enjoyed the same day. Store the sauce in the refrigerator in an airtight container for up to 3 days; warm it slightly before serving. Keep the unwrapped crumble in an airtight container at room temperature for up to 2 days to maintain its crunch. Do not freeze the finished dessert with ricotta cream (texture change).

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