Recipe for: Winter latte with roasted pear and pomegranate topped with cinnamon foam - photo 1
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Recipe for: Winter latte with roasted pear and pomegranate topped with cinnamon foam

Drinks Vegetarian Dishes 40 min Medium 63 views ~51.46 PLN - (0)
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Description

An aromatic, seasonal drink that combines the sweetness of roasted pears with the vibrant tartness of pomegranate and the spicy depth of cinnamon and cardamom. The drink features a layered, eye-catching composition: a golden, creamy pear-pomegranate base topped with a bubbling cinnamon foam and garnished with juicy pomegranate seeds and cinnamon sticks. Perfect as a warming drink on a winter afternoon, an alternative to coffee in the morning menu, or an elegant touch for guests during parties or holiday gatherings. It has a balanced sweetness from maple syrup and the natural sweetness of pears, notes of tartness from pomegranate, and a fresh hint of lemon, giving it freshness and an appealing appearance.

Ingredients Used

Ingredients (13)

Servings:
4
  • Pear 1.9 pcs (~340 g)
  • Pomegranate (arils) 210 g
  • Oat milk 600 ml
  • Maple syrup 40 ml
  • Water 100 ml
  • Lemon juice 30 ml
  • Vanilla extract 5 g
  • Star anise 2 pcs (~4 g)
  • 🌿 Spices
  • Ground cinnamon 4 g
  • Salt 1 g
  • Cardamom 2 g
  • ✨ Optional
  • Honey (optional) 30 g
  • 30% cream 30 ml
💰 Estimated dish cost: ~51.46 PLN (12.86 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Preparation of ingredients

1

Wash the pears under running water. Cut each pear in half, remove the seeds with a spoon, and cut into quarters. Place the cut pears in a large bowl and drizzle with lemon juice (30 ml) to prevent browning. Let sit for 5 minutes.

Ingredients: Pear, Lemon juice
Use a sharp knife and a stable cutting board. Lemon juice protects the fruit from oxidation and adds fresh acidity.

Baking pears

2

Preheat the oven to 200°C (top-bottom). Line a baking tray with parchment paper. Arrange the pieces of pear skin-side down. Drizzle them evenly with 20 g of maple syrup (part of the 40 g) and sprinkle with 1 teaspoon (2 g) of ground cinnamon. Bake for 20-25 minutes, until the pears are soft and slightly caramelized at the edges — you can check this by inserting a knife; it should go in smoothly.

Ingredients: Pear, Maple syrup, Ground cinnamon
Use a baking tray measuring at least 30×20 cm. If the pears start to burn, reduce the temperature to 190°C. The baked pears will be soft and slightly golden.

Pomegranate reduction

3

In a medium saucepan, add 150 g of pomegranate seeds (from the remaining 210 g) and 50 ml of water, along with 20 g of maple syrup (you will keep the rest for seasoning). Heat over medium heat until the mixture starts to boil, then reduce the heat and simmer for 8-10 minutes, occasionally crushing the seeds with a wooden spoon or pestle to release their juice. When the mixture thickens and reaches the consistency of a thick sauce, remove from heat and strain through a fine sieve, pressing to separate the skins. Set the thick reduction aside to cool (it should thicken slightly as it cools).

Ingredients: Pomegranate (arils), Water, Maple syrup
Use a saucepan with a diameter of 18-20 cm and a thick bottom to avoid burning. If you want a drink with fruit bits, you can skip straining. Readiness test: the sauce should coat the spoon and not run off immediately.

Spice syrup

4

In a small saucepan, combine 50 ml of water, 20 g of maple syrup (the remainder), and 2 g of ground cardamom, 2 g of cinnamon, and 2 g of star anise. Heat over low heat for 6-8 minutes, until the syrup develops an intense aroma and slightly thickens. After cooking, strain the syrup through a sieve to remove the star anise and any larger spice particles.

Ingredients: Water, Maple syrup, Cardamom, Ground cinnamon, Star anise
Use a small saucepan and a fine sieve. The syrup should be aromatic but not overly sweet — adjust the cooking time for the desired thickness.

Blending the base

5

Place the roasted pears (all from step 2) into the blender, add 80 g of strained pomegranate reduction (from step 3), 10 g of spiced syrup (from step 4), vanilla extract (5 ml), and a pinch of salt (1 g). Blend on high speed for 30-45 seconds until you achieve a smooth, creamy purée. Taste and if needed, add a bit of maple syrup or honey (optional) to taste.

Ingredients: Pear, Pomegranate (arils), Vanilla extract, Salt, Maple syrup, Water, Ground cinnamon, Cardamom
Use a blender, either a jug or an immersion one with a container. If the mixture is too thick, add 1-2 tablespoons of water (15-30 ml). The correct purée is smooth, without lumps, with the consistency of a thick smoothie.

Heating and frothing milk

6

Pour the oat milk (600 ml) into a pot and heat over medium heat to a temperature of 60-65°C — if you don't have a thermometer, the milk should be hot but not boiling (it should be gently steaming). Use a milk frother or a manual whisk to froth 200-250 ml of milk into a thick foam. Keep the remaining milk warm for pouring.

Ingredients: Oat milk
The best is a small saucepan and a kitchen thermometer. If you don't have a milk frother, you can vigorously whisk the milk with a whisk for 1-2 minutes or use a jar - shake the hot milk in a closed jar for 30-60 seconds.

Assembly and serving

7

Into four heat-resistant glasses or thermal mugs, evenly distribute the pear-pomegranate base from the blender (about 70-80 g per serving). Then, gently pour in the warmed milk (about 150 ml per serving) to create a milk layer above the base. Top with frothed foam (about 20-30 g). For each serving, spoon a few tablespoons (about 10-15 g) of the remaining pomegranate seeds as decoration and insert a cinnamon stick. Serve immediately to keep the foam fresh.

Ingredients: Oat milk, Pomegranate (arils), Pear, Ground cinnamon
Use wide, clear glasses to showcase the layers. Pouring the milk close to the glass wall helps maintain the aesthetic lines between the layers.

Optional additions

8

If you want a creamier version, whip 30 g of 30% cream to soft peaks and add a small amount on top of the foam for each serving. Alternatively, you can sweeten individually with a teaspoon of honey (30 g divided among servings). Remember that honey is not vegan, so skip it if you are serving a vegan version.

Ingredients: 30% cream, Honey (optional)
Additionally, you can add honey or cream only to the finished portions just before serving. If you are adding cream, do not whip it too much - it should be soft and light.

Fun Fact

💡

Pears have been valued since ancient times as a delicacy and a symbol of hospitality; pomegranate, on the other hand, has been used for centuries in the kitchens of the Middle East and the Mediterranean as a source of vibrant color and acidity.

Best for

Zimowe popołudnie Świąteczne przyjęcie Poranna alternatywa dla kawy

Tips

🍽️ Serving

Serve hot or very warm in transparent glasses to showcase the layers. Add a cinnamon stick and a few pomegranate seeds for color contrast. You can also add a thin strip of lemon peel on the rim as an aromatic decoration.

🥡 Storage

Store the prepared pear-pomegranate base in an airtight container in the refrigerator for up to 48 hours. Do not store frothed milk for longer than a few hours — it's best to froth just before serving. Freezing is not recommended, as it will change the texture of the foam and the fruit.

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