Baked pears in caramel with vanilla cream and almond crumble - photo 1
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Baked pears in caramel with vanilla cream and almond crumble

Desserts Cakes and Bakes 90 min Medium 2 wyświetleń ~94.32 PLN - (0)
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Description

A traditional, seasonal dessert that combines the sweetness of baked pears with a thick vanilla cream and crunchy almond crumble. This elegant yet simple dish is perfect as a conclusion to a family dinner in winter — the pears caramelized in butter and sugar take on a deep, slightly nutty flavor, while the vanilla cream (pudding) adds a velvety texture. The whole dish presents beautifully on the plate: pear halves arranged next to a portion of cream, sprinkled with golden crumble and decorated with a mint leaf or a scoop of vanilla ice cream. Perfect with hot tea or a glass of dessert wine.

Ingredients Used

Ingredients (15)

Servings:
6
  • Pear 6.7 szt.
  • Sugar 200 g
  • Butter 130 g
  • Wheat flour 120 g
  • Ground almonds 80 g
  • Milk 500 ml
  • Egg 3 szt.
  • Cornstarch 30 g
  • Lemon juice 30 ml
  • Vanilla extract 5 g
  • 30% heavy cream 100 g
  • 🌿 Przyprawy
  • Ground cinnamon 2 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Vanilla ice cream 300 g
  • Fresh mint 0.3 pęczków
💰 Szacowany koszt dania: ~94.32 PLN (15.72 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pears

1

Preheat the oven to 180°C (top-bottom). Wash the pears under running water and dry them with a paper towel. Cut each pear in half lengthwise, gently scoop out the seeds with a teaspoon to create an even hollow in the center of each half. Drizzle the flesh of each half with 5 ml of lemon juice spread over all the pears to prevent browning.

Ingredients: Pear, Lemon juice
Use a cutting board and a sharp knife to cut the pears evenly in half. It's best if the pears are firm (not soft) – they won't fall apart during baking.

Caramelizing pears

2

In a large skillet with a diameter of about 28 cm, melt 50 g of butter over medium heat. Add 70 g of sugar and 1/2 teaspoon of cinnamon (about 1 g) and stir with a wooden spoon until the sugar starts to melt and takes on a golden-amber color (about 6–8 minutes). Be careful not to let the sugar brown too much — it should be aromatic, not bitter. Gently press the pear halves skin-side down into the finished caramel and fry for 2–3 minutes until the skin is lightly caramelized. Turn the pears flesh-side down and fry for another 1–2 minutes. Place the pears in a baking dish skin-side up and drizzle with the remaining caramel from the skillet.

Ingredients: Butter, Sugar, Ground cinnamon, Pear
Use a heavy-bottomed pan to ensure the sugar melts evenly. Stir with a silicone or wooden spatula. If the caramel thickens or starts to crystallize, remove the pan from the heat and add a tablespoon of hot water, stirring gently.

Baking pears

3

Place the dish with the caramelized pears in the preheated oven and bake for 18–22 minutes at 180°C, until the pears are soft but not falling apart — check with a skewer: softness should be felt in the upper, stem part of the flesh, but the structure should remain firm. Remove and let sit for 5 minutes to allow the juice to thicken slightly.

Ingredients: Pear
Use a heatproof dish measuring about 24x18 cm or a round dish; the dish should be deep enough to collect the caramelized juice.

Vanilla cream (ingredient preparation)

4

In a bowl, whisk 180 g of eggs (3 eggs) with 60 g of sugar (measured from the total amount) and 30 g of cornstarch until the mixture is smooth and light yellow. In a saucepan, heat 500 ml of milk with 100 ml of cream and 5 ml of vanilla extract until hot (do not let it boil) — small bubbles will appear at the edges (about 80°C).

Ingredients: Egg, Sugar, Cornstarch, Milk, 30% heavy cream, Vanilla extract
Use a hand whisk or mixer on low speed to beat the eggs. Check the temperature of the milk with a kitchen thermometer or recognize it by small bubbles at the edges — do not allow it to boil to avoid curdling the cream.

Vanilla cream (tempering process)

5

To the beaten eggs, add 1/3 of the hot milk in a thin stream while continuously whisking (tempering) for about 1–2 minutes — this will help equalize the temperature and prevent the eggs from curdling. Then pour the entire egg-milk mixture back into the saucepan with the remaining milk and set over low heat.

Ingredients: Egg, Milk, Cornstarch
Tempering is key: pour the liquid in a thin stream and stir vigorously. If you skip this step, the eggs may curdle and lumps will form.

Vanilla cream (cooking)

6

Cook the mixture over very low heat, stirring constantly with a wooden spoon or whisk, until the cream thickens and begins to lightly coat the back of the spoon (about 4–6 minutes from the moment it starts boiling on low heat). Once the cream thickens, remove the saucepan from the heat and add 30 g of butter and a pinch of salt, stirring until the butter melts and the cream is smooth. Pour the cream into a clean bowl, cover the surface with plastic wrap pressing it directly onto the cream (to prevent a skin from forming), and set aside to cool.

Ingredients: Butter, Salt, Egg, Milk, Cornstarch
Use a heavy-bottomed saucepan to distribute the heat evenly. Stir constantly to prevent the cream from burning. The cream is ready when a clear trail remains after dragging your finger across the back of the spoon.

Almond crumble (preparation)

7

In a large bowl, combine 120 g of all-purpose flour, 80 g of ground almonds, 60 g of cold butter cut into cubes, and 60 g of sugar. Quickly rub the ingredients together with your fingertips until a crumbly mixture forms with varying sizes (small crumbs and larger pieces). Add 1/2 teaspoon of cinnamon and gently mix.

Ingredients: Wheat flour, Ground almonds, Butter, Sugar, Ground cinnamon
It's best to use a knife to chop the butter into the flour, or a hand mixer with a dough hook on low speed. Do not overwork the mixture — pieces of butter should be visible, as this will ensure crispness after baking.

Almond Crumble (baking)

8

Spread the crumble evenly on a baking sheet lined with parchment paper. Bake at 180°C for 10–12 minutes, stirring every 4 minutes, until the crumble turns golden brown. Once baked, let the crumble cool – it will become crunchier.

Ingredients: Wheat flour, Ground almonds, Butter, Sugar
Use a flat baking tray and spread the crumble in a thin layer to ensure it browns evenly. Stir with a spatula every few minutes to prevent any spots from burning.

Assembly and final baking

9

In a baking dish, place the halved baked pears again (skin side up). To the remaining caramel at the bottom of the dish, you can add 20 g of butter and 20 g of sugar, heat briefly on the stove to create a syrup — then drizzle it over the pears. On top of each half, spread a few tablespoons of vanilla cream (you can use a piping bag or a spoon). Evenly sprinkle the baked almond crumble on top. Place the dish in the oven at 170°C for 6–8 minutes just to let all the flavors combine and the crumble become even crispier.

Ingredients: Pear, Butter, Sugar, 30% heavy cream, Wheat flour, Ground almonds
Use a metal spoon or piping bag to aesthetically apply the cream. Monitor the oven to prevent the crumble from burning — 6–8 minutes is enough.

Serving

10

Remove the baked pears onto plates: place half a pear next to a portion of vanilla cream, sprinkle with additional crumble. Optionally, place a scoop of vanilla ice cream next to the halves and garnish with a fresh mint leaf. Drizzle with a teaspoon of warm syrup from the dish for a glossy effect.

Ingredients: Pear, Vanilla ice cream, Fresh mint, Wheat flour
Serve the dessert slightly warm (about 35–40°C) — it tastes best when the cream is warm and the ice cream is cold. Use flat, white plates to highlight the colors of the caramelized pears and the golden crumble.

Cleaning and final tips

11

After serving, clean the pan of caramel residue by pouring in hot water (first remove from heat) and letting it soak. Store the remaining cream in a covered container in the refrigerator for up to 2 days.

Ingredients: Sugar
Do not try to scrape caramelized sugar off a cold pan – it may damage the surface; it's better to soak it and then wash.

Fun Fact

💡

Caramelized fruits have a long history: as early as the 19th century in French cuisine, fruits were baked with butter and sugar as an elegant dessert. Caramel enhances the natural flavors of the fruits, and the addition of almonds gives a pleasant crunch.

Best for

świąteczny obiad zimowy deser dla gości romantyczna kolacja

Tips

🍽️ Serving

Serve slightly warm: vanilla cream tastes best when served warm with a cold scoop of vanilla ice cream. Garnish with fresh mint or lemon zest for a contrast of flavors. A strong Earl Grey tea or small glasses of sweet late harvest wine pair well with the dessert.

🥡 Storage

Store the vanilla cream in the refrigerator in a closed container for up to 48 hours. Baked pears are best consumed the same day; they can be stored in the refrigerator for up to 24 hours and gently reheated in the oven at 140°C for 6–8 minutes. The crumble loses its crunchiness when it comes into contact with moisture — keep it separate until serving.

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