Recipe for: Baked pears in red wine with ricotta cream and oat-almond crumble - photo 1
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Recipe for: Baked pears in red wine with ricotta cream and oat-almond crumble

Desserts Cakes and Bakes 90 min Medium 21 wyświetleń ~77.55 PLN - (0)
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Description

A seasonal dessert that combines aromatic, soft pears from the cooler months with creamy ricotta cheese and a crunchy topping made of oats and almonds. The pears are gently simmered in red wine with cinnamon and vanilla, giving them a deep, spiced aroma; served with a vanilla-honey ricotta cream and a golden caramel-orange sauce, they create a contrast of textures and flavors — softness, creaminess, and crunchiness in one serving. The dish has an elegant appearance: red-purple pears standing or halved, golden crumble scattered alongside, drops of shiny sauce, and fresh green pistachios as a color accent. Perfect for a gathering, winter dinner, or as a stunning holiday dessert; it pairs well with a scoop of vanilla ice cream (optional) or a light vanilla sauce. Vegetarian and relatively simple to make, it allows for preparing elements in advance and quick assembly just before serving.

Ingredients Used

Ingredients (15)

Servings:
4
  • Pear 4 szt. (~720 g)
  • Red wine 300 ml
  • Vanilla extract 5 g
  • Ricotta cheese 250 g
  • Orange 0.8 szt. (~150 g)
  • Blanched almonds 60 g
  • Butter (mass) 60 g
  • Oat flakes 80 g
  • Honey 30 ml
  • Sugar 80 g
  • Brown sugar 50 g
  • 🌿 Przyprawy
  • Ground cinnamon 2 g
  • Salt 1 g
  • ✨ Opcjonalne
  • Vanilla ice cream (optional) 200 g
  • Unsalted, shelled pistachios 30 g
💰 Szacowany koszt dania: ~77.55 PLN (19.39 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pears

1

Wash the pears under running water and dry them. Gently cut off the tip at the base (do not peel the skin). If the pears have a hard stem, leave it on — it looks nicer when served. Cut the pears in half lengthwise, remove the seeds with a spoon (make a small indentation in the center of each half). If you prefer, you can leave the pears whole and just make a vertical cut, but the suggested halves absorb the sauce better.

Ingredients: Pear
Use a cutting board and a sharp 20 cm knife. If the pears are very hard, dip the knife in hot water, wipe it, and cut — this will make it easier to slice. Do not peel the skin, as it adds color and texture.
2

In a large pot (sized to fit the pears side by side in a single layer), pour in red wine (300 ml), add 80 g of sugar, 2 teaspoons of cinnamon, and 5 g of vanilla extract. Stir with a wooden spoon, heating over medium heat until the sugar dissolves. When the liquid just begins to simmer (small bubbles at the edges), reduce the heat to low, place the pears cut side up or halved into the pot, and gently cook for 12-15 minutes — the pears should be soft when pierced with a knife (the knife goes in easily, but the fruit retains its shape).

Ingredients: Red wine, Sugar, Ground cinnamon, Vanilla extract, Pear
Use a medium pot with a diameter of approximately 24 cm. Do not bring to a strong boil, as the wine will reduce excessively and may taste bitter. If the pears float, weigh them down with a small plate to keep them submerged.
3

After about 12 minutes, take out one half and check its softness by piercing it with a small knife or toothpick. If the knife goes in easily, the pears are ready. Remove the pears with a slotted spoon to a serving platter and set aside to cool. Save the cooking liquid — it will reduce and can be used as an additional sauce or caramel ingredient.

Ingredients: Pear, Red wine
Use a slotted spoon or tongs to avoid damaging the delicate half pears. If the liquid has reduced too much, add a tablespoon of water and heat briefly.

Ricotta cream

4

In a medium bowl, place 250 g of ricotta. Add 30 g of honey and 2 g of cinnamon (if you like a bit more spice) and 5 g of vanilla extract, then whisk with a hand whisk or mixer on low speed for 30-45 seconds until the mixture is smooth and slightly fluffy. Taste the cream; if you need a sweeter note, add an additional teaspoon of honey (about 7 g).

Ingredients: Ricotta cheese, Honey, Vanilla extract, Ground cinnamon
Use a stainless steel or glass bowl and a hand whisk or mixer on the lowest setting. Do not mix for too long (max. 1 minute) to prevent the ricotta from becoming too watery.

Oat-Almond Crumble

5

Preheat the oven to 180°C (top and bottom). In a large bowl, mix 80 g of oats with 60 g of chopped almonds and 50 g of brown sugar. Add 60 g of cold butter cut into small cubes. Using your fingers or a food processor (briefly pulsing), rub the butter into the dry ingredients until pea-sized clumps form and the ingredients begin to combine. Spread the crumble evenly on a baking sheet lined with parchment paper and bake for 12-15 minutes, stirring once halfway through, until golden and crunchy. Once cooled, it should be dry and crispy.

Ingredients: Oat flakes, Blanched almonds, Brown sugar, Butter (mass)
Use kitchen gloves when taking it out of the oven. If you don't have a food processor, quickly rub the butter in with your fingers to avoid melting it too much. Bake on the middle rack.

Caramel-Orange Sauce

6

Grate the zest of an orange (about 1 teaspoon of zest) and squeeze out 50 ml of juice. In a small pan or heavy-bottomed saucepan, melt 80 g of sugar over medium heat — it will first become dry and grainy, then start to melt and take on an amber color. When it reaches a golden-amber hue (be careful not to burn it), remove the saucepan from the heat and quickly, but carefully, add 20 g of cold butter and 50 ml of orange juice along with a pinch of salt. Stir with a wooden spoon until the sauce is smooth. If the sauce is too thick, add 1-2 tablespoons (15-30 ml) of wine reduction water to thin it out. Taste and adjust - if it's too sour, add 5 g of honey.

Ingredients: Orange, Salt, Red wine
Use a saucepan with a thick bottom and a long handle. When adding the juice, the sugar may splatter violently — be careful and keep your face away. If the caramel hardens, place the saucepan over very low heat and stir until it melts.

Finishing and Assembly

7

On the plates, arrange the halved pears — one or two per serving depending on their size. Next to them, place a mound of ricotta cream (use a spoon or piping bag for an aesthetic shape). Generously sprinkle with oat-almond crumble, so that some of the crumble is on the cream and next to the pears. Drizzle a few tablespoons of hot caramel-orange sauce directly over the pears and around the plate, creating glossy spots. For color, sprinkle with chopped pistachios. If using, serve one portion (about 50 g) of vanilla ice cream next to the pear.

Ingredients: Pear, Ricotta cheese, Oat flakes, Blanched almonds, Unsalted, shelled pistachios, Vanilla ice cream (optional), Orange
Use a tablespoon to drizzle the sauce and a spatula for the cream. Work quickly, as the sauce sets; when reheating the sauce, warm it slightly in the microwave for 10-15 seconds.

Serving

8

Serve the dessert slightly warm — the pears should be cooled down, but the sauce should be slightly warm so that the cream doesn't harden. Each serving should contain 1-2 halves of pear, 2 tablespoons of ricotta cream, 2-3 tablespoons of crumble, and 1-2 tablespoons of sauce. Serve immediately to keep the crumble crispy.

Ingredients: Pear, Ricotta cheese, Oat flakes, Unsalted, shelled pistachios
Serve on flat, light-colored plates to contrast with the dark color of the wine. If you are preparing elements in advance, keep the pears and sauce separate, assembling just before serving.

Fun Fact

💡

Poaching fruits in wine is a technique known in European kitchens since the 17th century — wine enhances the natural sugars of the fruits and gives them an elegant color. Pears are a symbol of hospitality and elegance in many cultures.

Best for

kolacja zimowa przyjęcie świąteczne romantyczna kolacja

Tips

🍽️ Serving

Serve the dessert on a light plate for color contrast. Add a scoop of vanilla ice cream for a warm-cold effect. For a more pronounced aroma, you can drizzle the cream with a bit of orange juice just before serving. Arrange the pears vertically for a more elegant appearance.

🥡 Storage

Store pears in an airtight container in the refrigerator for up to 48 hours; ricotta cream can be stored separately for up to 24 hours. Keep the crumble in an airtight tin at room temperature for up to 3 days. Store caramel sauce in a jar in the refrigerator for up to 5 days; before serving, warm it over low heat or in the microwave for 10-20 seconds.

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