Recipe for: Baked pears in honey-spice glaze with almond crumble and caramel sauce - photo 1
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Recipe for: Baked pears in honey-spice glaze with almond crumble and caramel sauce

Desserts Cakes and Bakes 90 min Medium 16 wyświetleń ~78.96 PLN - (0)
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Description

A traditional, seasonal dessert that combines the tenderness of baked pears with a crunchy, buttery almond crumble and a velvety caramel sauce. The recipe uses juicy, slightly firm pears that retain their shape after baking and develop a deep, sweet-spicy aroma. Served warm, it pairs perfectly with vanilla ice cream or a spoonful of thick cream. It looks impressive — the slightly open pears with golden crumble and shiny caramel catch the eye and invite tasting. Perfect for winter and autumn evenings as well as festive tables.

Ingredients Used

Ingredients (14)

Servings:
6
  • Pear 6 szt. (~1080 g)
  • Wheat flour 150 g
  • Butter 150 g
  • Oat flakes 60 g
  • Almond flakes 80 g
  • Lemon juice 30 ml
  • Water 50 ml
  • 30% cream 120 ml
  • Brown sugar 80 g
  • Sugar 120 g
  • 🌿 Przyprawy
  • Salt 1 g
  • Cinnamon 2 g
  • ✨ Opcjonalne
  • Vanilla ice cream 150 g
  • Honey 20 ml
💰 Szacowany koszt dania: ~78.96 PLN (13.16 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. Cut each pear in half lengthwise and use a teaspoon or a special corer to remove the seeds (do this from the inside towards the base to avoid damaging the outer shape). If you want to keep the stem for an impressive presentation, just remove the inside. Place the halves cut side down in a medium baking dish (or several smaller ramekins) so that they lie stable.

Ingredients: Pear
Use a sharp knife and a teaspoon for hollowing out; the best dish is a heatproof one measuring about 20x30 cm or 6-8 individual ramekins. If the pears are very hard, cut them thinner (e.g., 3/4 instead of 1/2) so they soften faster.

Preparation of the spice glaze

2

In a small saucepan, mix 80 g of brown sugar with 50 ml of water and 1 teaspoon (2 g) of cinnamon. Heat over low heat, stirring, until the sugar is completely dissolved and a slightly thick syrup forms (about 4-5 minutes). Remove from heat, add 30 ml of lemon juice, and mix well. Drizzle the syrup evenly over the pear halves so they do not float — use a spoon to spread the glaze inside.

Ingredients: Brown sugar, Water, Cinnamon, Lemon juice
Use a small saucepan with a thick bottom to ensure the sugar dissolves evenly. The syrup should not boil vigorously — it should only gently reduce. If the cinnamon settles, stir with a whisk.

Almond Crumble

3

In a large bowl, combine 150 g of all-purpose flour, 60 g of oats, 80 g of almond flakes, 80 g of brown sugar, and 1 g of salt. Chill the butter (100 g) and cut it into small cubes (about 1 cm). Add the butter cubes to the dry ingredients and rub them in with your fingers (or use a pastry cutter) until the mixture resembles a coarse crumb with pea-sized lumps; do not mix until fully combined — pieces of butter should be visible. Chill the crumb mixture in the refrigerator for 10-15 minutes to allow the butter to firm up again (this will ensure a flaky, crunchy texture after baking).

Ingredients: Wheat flour, Oat flakes, Almond flakes, Brown sugar, Salt, Butter
Use a pastry cutter or two knives, and if you don't have them — quickly rub the butter with your fingers to avoid warming the mixture. A metal or glass bowl is best; if your hands get warm, place the bowl in the fridge for 5 minutes.

Assembly and baking

4

Once the crumble is cooled, evenly spread it over the halved pears in the baking dish — it doesn't need to be a thick layer, but it should cover the insides enough to create a crispy crust while baking. Place the dish on the middle rack of the oven and bake at 180°C for 30-35 minutes: after 30 minutes, check if the crumble is golden and the pear flesh is soft (insert a fork into the widest part — it should go in easily, but the pear shouldn't fall apart). If the crumble is browning too quickly, gently cover it with aluminum foil and finish baking.

Ingredients: Pear, Wheat flour, Oat flakes, Almond flakes, Brown sugar, Butter
The best baking dish is a rectangular one measuring 20x30 cm; if you are using smaller ramekins, reduce the baking time to 20-25 minutes. Place the dish on the middle rack to ensure even heat distribution. A common mistake: baking too long, which will cause the pears to become mushy.

Caramel sauce

5

Prepare the caramel sauce: in a wide saucepan with a thick bottom, spread 120 g of white sugar evenly across the bottom and set to medium heat. Do not stir for the first 2-3 minutes — after a few moments, the sugar will start to melt at the edges. When you see it melting, gently move the saucepan or stir with a wooden spoon from the outside in to dissolve it evenly. When the sugar reaches an amber color (do not let it darken to brown/dark, as it will become bitter), remove the saucepan from the heat. Quickly add 50 g of cold butter and stir vigorously — the mixture will foam up. After a moment, slowly pour in 120 ml of cold 30% cream while continuously stirring (be careful of steam and splattering). Add a pinch of salt (about 1 g). If the caramel is too thick, heat it briefly over low heat and add 1-2 tablespoons of water.

Ingredients: Sugar, Butter, 30% cream, Salt
Use a wide saucepan so that the sugar has plenty of surface area to evaporate. Be careful — caramel is extremely hot and splatters when adding cold butter and cream. If the caramel hardens, place the saucepan over low heat and stir until it melts.

Finishing and serving

6

Remove the pears from the oven and let them rest for 8-10 minutes so the juices don't spill out immediately. Drizzle warm caramel sauce over the pears just before serving. Serve the pear halves on a plate with an extra portion of sauce. Optionally, serve a scoop of vanilla ice cream alongside, and just before serving, drizzle a little honey for shine and extra sweetness.

Ingredients: Pear, 30% cream, Vanilla ice cream, Honey
Serve the dessert warm — the crumble will stay crunchy. If you're serving it to a larger group, prepare the caramel sauce just before serving. A common mistake: pouring cold caramel sauce over cold pears — it will burn and harden.

Fun Fact

💡

Baked fruits with crumble are a classic way in European cuisine to use seasonal fruits — the combination of soft, baked fruit interior with a crunchy topping has been popular in home kitchens since the 19th century.

Best for

świąteczny deser zimowy wieczór kolacja w gronie przyjaciół

Tips

🍽️ Serving

Serve warm, preferably with a scoop of good vanilla ice cream. Place half a pear on a slightly warmed plate, drizzle with caramel sauce, and add a fresh sprig of mint or toasted almond flakes for decoration. You can also serve in small ramekins as individual portions.

🥡 Storage

Baked pears can be stored in the refrigerator for up to 2 days in an airtight container. The caramel sauce should be stored separately in a glass jar in the refrigerator for up to 5 days — before reusing, gently heat it in a water bath or over low heat to regain its liquid consistency. The crumble loses its crunchiness after cooling — for the best texture, you can quickly re-bake it at 180°C for 5-7 minutes before serving.

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