Baked pears under almond meringue with vanilla-caramel sauce (variant 4220bc33) - photo 1
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Baked pears under almond meringue with vanilla-caramel sauce (variant 4220bc33)

Desserts Vegetarian Dishes 90 min Medium 6 wyświetleń ~55.11 PLN - (0)
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Description

A traditional seasonal dessert combining sweet and sour, juicy pears with a crunchy almond crumble and fluffy meringue, served with a thick vanilla-caramel sauce. This dish is inspired by classic European fruit compositions, perfect for winter and pre-holiday tables — aromatic, impressive, and eye-catching: golden pears with shiny caramel and a lightly browned white meringue. Serve warm (fruit mixture with sauce) with an optional scoop of vanilla ice cream or on its own as an elegant dessert after dinner. The flavor profile contrasts the soft, caramelized fruits with the crunchy crumble and delicate, slightly sticky meringue; visually, the dessert presents as individual halved pears with a glossy glaze, sprinkled with golden almond crumble and a white dome of meringue.

Ingredients Used

Ingredients (15)

Servings:
6
  • Pear 6 szt.
  • White sugar (for caramel) 200 g
  • Butter 120 g
  • 30% heavy cream 150 ml
  • Lemon juice 30 ml
  • Wheat flour 80 g
  • Ground almonds 100 g
  • Granulated sugar (for meringue) 150 g
  • Egg 3 szt.
  • Vanilla bean 0.6 szt.
  • 🌿 Przyprawy
  • Ground cinnamon 2 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Rum (optional) 15 ml
  • Vanilla ice cream (optional) 150 g
  • Roasted walnuts (optional) 50 g
💰 Szacowany koszt dania: ~55.11 PLN (9.18 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the fruits

1

Wash and dry the pears. Cut each pear in half lengthwise. Using a small spoon or knife, remove the cores and hard center to create a clean cavity (do not hollow out the entire half — the pears should maintain their shape). Drizzle each half with lemon juice to prevent browning.

Ingredients: Pear, Lemon juice
Use a sharp knife and a small spoon for scooping. A bowl of lemon juice nearby will make the task easier — immediately drizzle the halves to prevent them from darkening.
2

Preheat the oven to 180°C (top‑bottom). Place the halved pears in a baking dish cut side up, so they are stable. If the plates are uneven, trim the bottom of the pears slightly to prevent them from tipping over while baking.

Ingredients: Pear
The best dish is a heat-resistant one measuring about 30×20 cm; use parchment paper only if you are worried about the caramel juice sticking.

Almond Crumble

3

In a large bowl, mix the flour (80 g) with the ground almonds (100 g) and 50 g of sugar (set aside the remaining sugar for the caramel and meringue). Add 60 g of cold butter, diced. Using your fingers or a pastry cutter (or a mixer with a crushing attachment), rub the butter into the dry ingredients until it resembles a crumble with the texture of wet sand with small clumps. The crumble should hold together when squeezed in your hands.

Ingredients: Wheat flour, Ground almonds, Butter, White sugar (for caramel)
Use cold butter and blend briefly if you are using an electric mixer. If you don't have ground almonds, grind almond flakes in a food processor to a fine consistency.

Caramel sauce

4

In a wide saucepan with a thick bottom, add 150 g of sugar (from 200 g). Set to medium heat and allow the sugar to dissolve without stirring — occasionally shake the saucepan to distribute the heat evenly. When the sugar starts to melt and takes on an amber color at the edges (after about 6–8 minutes), gently stir with a silicone spatula to mix the melted parts with the undissolved sugar. Be careful: caramel burns quickly, so watch the color — it should be golden amber, not dark brown.

Ingredients: White sugar (for caramel)
Use a heavy-bottomed saucepan (e.g. stainless steel). Do not add cold water — the caramel may splatter. If you see dark, smoky spots, discard it immediately and start over, as the taste will be bitter.
5

When the sugar reaches the right color, remove the saucepan from the heat and carefully add 60 g of butter (cut into pieces), stirring vigorously — the caramel will turn into a creamy emulsion. Then slowly pour in 150 ml of heavy cream, mixing evenly. If you want to add rum, do so now with 15 ml. Place the saucepan back on low heat and cook for 1–2 minutes until thickened. Finally, add the seeds from 3 vanilla pods and a teaspoon of lemon juice (from 30 ml), and mix.

Ingredients: Butter, 30% heavy cream, Rum (optional), Vanilla bean, Lemon juice
Note: when adding the cream, the caramel bubbles up a lot — stand back from the saucepan and stir with a long spoon. If there are lumps, heat gently and whisk with a whisk.

Baking fruits

6

Drizzle each half of the pear with a tablespoon of the prepared caramel sauce (leave some sauce for serving). Then evenly sprinkle the prepared almond crumble over the pears, gently pressing it with your fingers to adhere to the surface. Place the dish in an oven preheated to 180°C and bake for 20–25 minutes, until the pears are soft (check by inserting a knife — it should go in easily, but the pear should not fall apart) and the crumble is lightly browned.

Ingredients: Pear, Vanilla bean, Ground almonds, Wheat flour, Butter
Use the middle of the oven and set the top-bottom program. If the crumble browns too quickly, loosely cover the dish with aluminum foil.

Meringue

7

While the pears are baking, prepare the meringue. Make sure the bowl and the whisk of the mixer are completely dry and grease-free. Place the egg whites (180 g = about 3 pieces) and a pinch of salt (1 g) into the bowl. Start beating on low speed until the egg whites become frothy and matte (about 1–2 minutes). Gradually increase the speed and add 150 g of granulated sugar in batches, one tablespoon at a time, waiting for each portion to dissolve and the mixture to become glossy and stiff (about 6–8 minutes in total). Check if the sugar is dissolved — take a bit of the foam between your fingers; there should be no detectable sugar crystals. Finally, gently fold in the seeds from one vanilla pod.

Ingredients: Egg, Salt, Granulated sugar (for meringue), Vanilla bean
Use a metal or glass bowl (not plastic). If you don't have a mixer, whisk by hand for 12–15 minutes — it requires strength. The mixture should form stable, stiff peaks when the bowl is turned upside down.

Baking and finishing the meringue

8

After removing the baked pears from the oven, reduce the temperature to 140°C. Using a spoon, place dollops of whipped meringue on each half of the pear, creating a dome or wavy peaks. Return the dish to the oven for 10–12 minutes, until the meringue is lightly golden at the edges and the outer layers are dry (the center may remain soft). After turning off the oven, you can leave the dessert for another 5 minutes with the door slightly ajar to stabilize the meringue.

Ingredients: Granulated sugar (for meringue), Egg, Vanilla bean, Pear
Use a spoon to scoop the meringue or a piping bag with a wide tip for nice shapes. Do not burn the meringue — its top should be lightly golden, not brown.

Serving

9

Transfer the pear halves to warm plates. Drizzle each serving with 1–2 tablespoons of the remaining vanilla-caramel sauce. Optionally, sprinkle with toasted, chopped walnuts (50 g) for texture. If using, place a scoop of vanilla ice cream (150 g per plate) alongside. Serve immediately, as the contrast in temperature (warm pears and cold ice cream) is one of the highlights of this dessert.

Ingredients: 30% heavy cream, Pear, Roasted walnuts (optional), Vanilla ice cream (optional)
Use wide plates to showcase the dessert. If the sauce is too thick, heat it in the microwave for 10–15 seconds or gently warm it in a saucepan.

Cleaning and Tips

10

Clean the tools right after use: it's best to soak caramel residues in hot water. First, wipe out any remaining egg whites from the bowl with a cloth, then wash with hot water and detergent.

Do not pour cold water over hot caramel — the dish may crack. First, pour hot water and only then cool it down.

Fun Fact

💡

Caramelized fruits with meringue have a long tradition in the kitchens of Northern Europe — the contrast of hot caramel and cool meringue became popular as a way to elegantly finish a meal in the 19th century.

Best for

przyjęcie zimowe świąteczny deser po obiedzie romantyczna kolacja

Tips

🍽️ Serving

Serve on warm plates, drizzling with extra tablespoons of warm sauce. For a temperature contrast, add a scoop of vanilla ice cream. Garnish with fresh mint leaves or lemon zest. If preparing in advance, bake the pears with the crumble earlier and before serving, reheat the sauce and whip fresh meringue.

🥡 Storage

The dessert is best enjoyed immediately. Baked pears with crumble can be stored in the refrigerator for up to 2 days in an airtight container — before serving, reheat in the oven for 10–12 minutes and add fresh meringue. Store the caramel sauce in the refrigerator for up to 7 days; before use, heat it to regain a liquid consistency.

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