Seasonal duet: caramelized pears with coconut-matcha cream and buckwheat-almond crumble (fusion) - photo 1
← Recipes

Seasonal duet: caramelized pears with coconut-matcha cream and buckwheat-almond crumble (fusion)

Wegetariańskie Desserts Fusion cuisine 90 min Medium 9 wyświetleń ~41.14 PLN - (0)
Rate:
(0)
Start Cooking

Description

Delicate, soft pears caramelized in salted caramel with white miso paste, served with a velvety mascarpone cream and thick coconut cream infused with matcha, along with a crunchy crumble made of roasted buckwheat and ground almonds. This fusion-style dessert combines sweetness and fruity freshness with the umami of miso and the grassy note of matcha. The dish is visually striking — the green cream contrasts with the amber pears and golden crumble — and complex in flavor: creamy texture, crunchy element, and slightly chewy caramel. Perfect for a winter-spring gathering, as a dessert after a heavier meal, or for dinner when you want to impress your guests with an unconventional combination of flavors.

Ingredients Used

Ingredients (14)

Servings:
4
  • Pear 1.7 szt.
  • White sugar 120 g
  • Butter 60 g
  • White miso paste 30 g
  • Coconut cream (thick part from a can) 250 g
  • Mascarpone 200 g
  • Matcha (powder) 4 g
  • Ground almonds 80 g
  • Sea salt 2 g
  • Lemon juice 30 ml
  • Toasted buckwheat groats 100 g
  • ✨ Opcjonalne
  • Black sesame 3.3 łyżeczki
  • Yuzu marmalade (optional) 60 g
  • Roasted pistachios 60 g
💰 Szacowany koszt dania: ~41.14 PLN (10.29 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pears

1

Wash the pears under running water and dry them with a paper towel. Cut each pear in half lengthwise and remove the seeds with a teaspoon (scoop from the bottom towards the center; do not peel the skin — it will add color and texture). Drizzle the insides of each half with lemon juice (30 ml) to prevent browning.

Ingredients: Pear, Lemon juice
Use a sharp, small knife and a teaspoon to remove the seed cavities. Evenly distribute the lemon juice with a brush or teaspoon.

Miso caramel

2

Heat a large, heavy-bottomed skillet (preferably 24-26 cm) over medium heat. Sprinkle 80 g of sugar (from the prepared 120 g) evenly onto the dry skillet and let it melt — without stirring for the first 2-3 minutes. When the edges of the sugar start to melt and turn amber, gently stir with a wooden spoon, allowing the rest of the sugar to dissolve. Monitor the color: the caramel should be light golden to amber (about 4-6 minutes from the start).

Ingredients: White sugar
Use a heavy-bottomed pan and a wooden or silicone spatula. Do not increase the heat — the caramel can burn quickly. If you see dark spots (brown), immediately remove from heat.
3

When the sugar is liquid and golden, reduce the heat to low and add 60 g of butter cut into pieces. Stir vigorously until the butter melts (30-45 seconds). Then remove the pan from the heat and add 30 g of miso paste — add gradually and stir to create a smooth, glossy caramel. If the caramel hardens, gently heat it for a moment longer.

Ingredients: Butter, White miso paste
The butter should be cold or cool so it doesn't splatter with the caramel. If the miso paste forms lumps, quickly mix it vigorously with a whisk.
4

Place the pear halves (cut side down) into the caramel in the pan so that the insides are facing up and the caramel covers the bottom of the pears. Cook on very low heat for 6-8 minutes — the caramel should gently bubble, and the pears should soften but still hold their shape. Every 2 minutes, spoon caramel over the pears. After 6-8 minutes, check for softness — insert the tip of a knife into the widest part of the pear; the knife should go in easily, but the pear should not fall apart.

Ingredients: Pear, Coconut cream (thick part from a can), White sugar, Butter, White miso paste
The best pan is 24-26 cm in diameter; if the caramel starts to boil too vigorously and darken, shorten the time. After frying, transfer the pears to a plate and keep the remaining caramel in the pan.

Coconut-matcha cream

5

Chill a can of coconut milk in the refrigerator for at least 1 hour beforehand. In a bowl, place 250 ml of the thick coconut cream (separated from the water). Add 200 g of mascarpone. Using a hand whisk or mixer on the lowest speed, beat the ingredients for 1-2 minutes until the mixture is smooth and silky. Add 4 g of matcha (previously dissolved in 10 ml of warm water to prevent lumps) and gently fold it in until a uniform green color is achieved. Taste and optionally sweeten with 10-15 g of sugar if you prefer a milder flavor.

Ingredients: Coconut cream (thick part from a can), Mascarpone, Matcha (powder), White sugar
Use cool bowls and spatulas; the mascarpone should not be too soft (too soft will ruin the structure). Dissolving the matcha in a small amount of warm water prevents lumps — use a small sieve if necessary.

Buckwheat-Almond Crumble

6

Preheat the oven to 170°C (top-bottom). In a large bowl, mix 100 g of roasted buckwheat groats with 80 g of ground almonds and 40 g of sugar. Add 20 g of melted butter and 1 g of sea salt. Using your fingers or a fork, rub the butter into the dry ingredients to create clumps of varying sizes (from fine crumbs to larger pieces). Spread the crumble on a baking sheet lined with parchment paper and bake for 12-15 minutes, stirring every 5 minutes, until golden and crispy. Once baked, let it cool completely — it will become even crunchier.

Ingredients: Toasted buckwheat groats, Ground almonds, White sugar, Butter, Sea salt
Use a baking sheet lined with parchment paper and a spatula to stir every few minutes to ensure the crumble browns evenly. Watch closely in the last 3 minutes — it can burn easily.

Finishing the caramel

7

If there is caramel left in the pan after caramelizing, place it back on low heat and add 20 g of butter and 20 ml of water (or canned coconut water), stirring to combine. Cook for 1-2 minutes until you achieve a smooth, glossy sauce. Taste and optionally add a pinch of salt (1 g) for flavor contrast.

Ingredients: Butter, White sugar, Sea salt
When adding water, do so carefully (it may splatter). If the caramel has hardened, gently heating and stirring it with a liquid spoon will help achieve a smooth consistency.

Assembly and serving

8

On flat plates, spread 1-2 tablespoons of matcha cream in the form of a brushstroke or a round spot (use a spoon or spatula). Place half pears (skin side out) on the cream, two halves per person. Next to the pears, sprinkle 2-3 tablespoons of crumble to create a contrast of textures. Drizzle the pears and some of the crumble with the prepared caramel sauce (about 15-25 g of sauce per serving). Sprinkle with chopped pistachios (about 15 g per serving) and a few black sesame seeds. If using yuzu marmalade, serve it in a small spoon next to the plate or add a small dollop (about 10-15 g) on the cream.

Ingredients: Pear, Coconut cream (thick part from a can), Mascarpone, Toasted buckwheat groats, Ground almonds, Roasted pistachios, Black sesame, Yuzu marmalade (optional), White sugar, Butter, White miso paste
Use a spoon to drizzle the caramel and a small silicone spatula to spread the cream. Arrange the elements aesthetically — the contrast of colors (green cream, golden pears, green pistachios) makes the biggest impression.

Final tips

9

Before serving, check the temperature: the pears can be slightly warm or at room temperature; the cream should be chilled. If you are preparing the dessert in advance: store the crumble in an airtight container at room temperature, the cream in the refrigerator, and the caramelized pears in a separate container in the refrigerator. Assemble just before serving to maintain the crunchiness of the crumble.

Ingredients: Toasted buckwheat groats, Coconut cream (thick part from a can), White sugar
Use small bowls to store the elements separately. If the caramel hardens in the fridge, gently warm it in a water bath before drizzling.

Fun Fact

💡

Miso — traditional Japanese soybean paste — was originally used as a preservative and flavor enhancer; combining it with caramel is a modern trick of fusion cuisine that blends sweetness with umami.

Best for

kolacja dla gości zimowo-wiosenne przyjęcie romantyczna kolacja

Tips

🍽️ Serving

Serve the dessert on light plates to highlight the color contrast. Add freshly chopped pistachios to each plate just before serving — they will retain their crunchiness and vibrant color. If you want a vegan version — replace the mascarpone with plant-based cream cheese and use full-fat coconut milk instead of cheese.

🥡 Storage

Store the crumble in an airtight container for up to 5 days at room temperature. Keep the cream in the refrigerator for up to 48 hours. Caramelized pears can be stored in the refrigerator for up to 3 days — before serving, gently heat the caramel to make it liquid again. Do not combine the ingredients more than 2 hours in advance to prevent the crumble from becoming soggy.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Sernik na zimno z owocami 420 min

Sernik na zimno z owocami

Desserts
Apple and Pear Tarte Tatin in Spiced Caramel 100 min

Apple and Pear Tarte Tatin in Spiced Caramel

Desserts
Duck breast in plum-honey-soy glaze with coconut pumpkin puree and crispy kale (fusion) 90 min

Duck breast in plum-honey-soy glaze with c...

Main Dishes
Rhubarb tonic with basil foam 45 min

Rhubarb tonic with basil foam

Drinks
Traditional apple pie on shortcrust pastry with meringue topping 150 min

Traditional apple pie on shortcrust pastry...

Cakes and Bakes
Vanilla-Cream Cheese Tartlets with Baked Pears and Nut Crumble 120 min

Vanilla-Cream Cheese Tartlets with Baked P...

Desserts

Recipe Categories

Desserts
Desserts in: New Year's Eve

A sweet ending to the New Year's Eve dinner is a must-have that will put everyone in a joyful mood for the new year.

See all recipes in this category
Fusion cuisine
Fusion cuisine

Fusion cuisine is a bold combination of culinary traditions from different corners of the world. Asian-European pairings, Mexican-Japanese experiments, and Mediterranean-Asian fusions. Sushi burritos, ramen burgers, kimchi pierogi, and curry pizza - the boundaries of flavor do not exist. Our reci...

See all recipes in this category
Reklama