Quick Baked Pears with Mascarpone Cream and Crunchy Oat-Nut Crumble (variant f176a860) - photo 1
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Quick Baked Pears with Mascarpone Cream and Crunchy Oat-Nut Crumble (variant f176a860)

Desserts Vegetarian Dishes 35 min Easy 10 wyświetleń ~42.53 PLN - (0)
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Description

A seasonal, quick dessert that combines delicately caramelized, baked pears with a creamy mascarpone and yogurt mixture, and a crunchy topping made of oats and toasted hazelnuts. The dish features autumn-winter flavors: honey, cinnamon, and fresh orange juice, which enhance the natural sweetness of the pears. Aesthetically presented — pear halves arranged on the cream, drizzled with a glossy orange-honey sauce and sprinkled with golden crumble — it looks elegant and appetizing. Recommended as a quick dessert for guests, a light finish to a meal, or a striking sweet touch during family gatherings. It can be served warm or at room temperature, with optional dark chocolate shavings or a splash of rum for adults.

Ingredients Used

Ingredients (14)

Servings:
4
  • Pear 2 szt.
  • Honey 45 ml
  • Mascarpone 200 g
  • Unsalted butter 30 g
  • Hazelnuts 50 g
  • Ground ginger 2 g
  • Vanilla extract 5 g
  • Greek yogurt 100 g
  • Fresh orange juice 80 ml
  • Oat flakes 60 g
  • 🌿 Przyprawy
  • Ground cinnamon 2 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Dark chocolate shavings 10 g
  • Dark rum 1 łyżka
💰 Szacowany koszt dania: ~42.53 PLN (10.63 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pears

1

Preheat the oven to 200°C (top and bottom). Prepare a baking dish measuring about 20×20 cm or a small baking tray — lightly grease the bottom with butter or line it with baking paper. Wash the pears and dry them with a paper towel. Cut each pear in half lengthwise, leaving the stem if you want a decorative look. Use a teaspoon to scoop out the center (the seed core) to a depth of about 1–1.5 cm, so the sauce can penetrate inside.

Ingredients: Pear, Honey, Ground ginger, Ground cinnamon
Use a small, sharp spoon or knife to hollow them out, and the baking dish should be shallow enough for the pears to lie stable. If the pears are very ripe and soft, handle them carefully to avoid crushing.
2

Pour the orange juice (80 ml) into the dish with the pears. Drizzle the pears with 30 g of honey (2 tablespoons) — you can use a pastry brush or a spoon to spread it evenly. Sprinkle each half with a thin pinch of salt and a bit of cinnamon and ginger. Place in the preheated oven and bake for 18–22 minutes, until the pear is soft when checked with a fork, but still holds its shape (a slight translucence of the flesh is visible and the skin will slightly shrink).

Ingredients: Fresh orange juice, Honey, Ground cinnamon, Ground ginger, Salt, Pear
Check the softness of the pear starting from the 16th minute — overbaking will cause the pear to fall apart. Use a kitchen thermometer: the flesh should be around 85°C when it is soft.

Crumble

3

Prepare the crumble: chop the hazelnuts with a knife (if whole) into larger pieces. In a large bowl, mix 60 g of oats, 50 g of chopped nuts, 30 g of cold butter cut into small pieces, and 15 g of honey (1 tablespoon). Rub the butter with your fingers into the oats and nuts until irregular clumps form — they do not need to be uniform. Alternative: heat a wide pan over medium heat and sauté the mixture without any fat for 5–8 minutes, stirring until the mixture is lightly golden and has a nutty aroma.

Ingredients: Oat flakes, Hazelnuts, Unsalted butter, Honey
Use a knife and cutting board to chop the nuts and cold butter to achieve the desired crumble texture. If you don't want to use the oven, toast the crumble in a dry pan — do this over medium heat and stir every 30 seconds to avoid burning.

Cream

4

In a medium bowl, combine 200 g of mascarpone with 100 g of Greek yogurt and 5 g of vanilla extract. Add 15 g of honey (1 tablespoon) and a pinch of salt. Whisk with a hand whisk or mix on low speed for 30–45 seconds until the mixture is smooth and slightly fluffy — avoid overmixing to prevent the mascarpone from curdling. Taste the cream and add a bit more honey if needed for flavor.

Ingredients: Mascarpone, Greek yogurt, Vanilla extract, Honey, Salt
Use a clean, medium bowl and a rubber spatula to scrape the mixture from the sides. If you don't have a mixer, vigorously stir with a spoon for about 1 minute - the mixture will be less fluffy, but still tasty.

Sauce

5

Prepare the caramelized sauce: in a small saucepan, combine the remaining orange juice (if any) or an additional 30 ml of juice (if needed) with 15 g of honey and 1/4 teaspoon of cinnamon. Cook over medium heat for 6–8 minutes, until the volume reduces slightly and the sauce becomes thicker and glossy (it should flow off the spoon quickly). After removing from heat, you can add 15 g of rum (optional) and stir. If using rum, keep in mind that the alcohol will not evaporate — for a non-alcoholic version, omit the rum.

Ingredients: Fresh orange juice, Honey, Ground cinnamon, Dark rum
Use a small saucepan with a thick bottom and a wooden spoon. The sauce should gently bubble — if it starts to splatter, reduce the heat. Check the thickness by dipping a spoon and running your finger through it — it should leave a clear trail.

Assembly and serving

6

On each plate, place 2–3 tablespoons of mascarpone cream as a "bed." On the cream, arrange the halves of warm pears (2 halves per serving), and drizzle with 1–2 tablespoons of orange-honey sauce. Generously sprinkle with oat-nut crumble (about 15 g per serving). You can top it with small shavings of dark chocolate (optional) and a few larger pieces of toasted nuts for decoration. Serve immediately — best slightly warm, but the dessert can also be served at room temperature.

Ingredients: Mascarpone, Greek yogurt, Pear, Fresh orange juice, Oat flakes, Hazelnuts, Dark chocolate shavings
Use flat dessert plates and a slotted spoon to precisely distribute the sauce. If you're preparing the dessert in advance, keep the cream and crumble separate; heat the pears and sauce just before serving.

Final tips

7

Check the final taste: the cream should be gently sweet and vanilla-flavored, the pears aromatic, and the crumble crispy. If you are preparing the dessert in advance: store the cream in the refrigerator for up to 24 hours, and the crumble in an airtight container at room temperature (for up to 48 hours). Before serving, heat the pears in the oven for 5–7 minutes at 160°C to bring them back to temperature.

Ingredients: Oat flakes, Mascarpone, Pear
Do not loosen the pears too early — it's best to assemble the dessert just before serving, so the crumble remains crunchy. Use the oven for reheating, not the microwave, to avoid softening the crumble.

Fun Fact

💡

Baked fruits are one of the oldest forms of desserts — people have been baking fruits since ancient times, and the addition of honey and spices was common before the widespread use of refined sugar.

Best for

kolacja z gośćmi rodzinne spotkanie jesienno-zimowe przyjęcie

Tips

🍽️ Serving

Serve the dessert slightly warm (between 35–45°C) for contrast with the cool cream. You can add a scoop of vanilla ice cream to each serving for a more indulgent version. For presentation, press a few fresh mint leaves next to the pear.

🥡 Storage

Store the cream in the refrigerator, tightly covered, for up to 24 hours. Keep the crumble in a dry, sealed container for up to 48 hours. The pears are best consumed on the same day they are baked; they can be chilled and stored in the refrigerator for up to 24 hours, and before serving, warm them slightly in the oven for 5–7 minutes.

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