Pear dessert is tasty and healthy due to the huge amount of vitamins contained in this fruit. If you are already tired of it fresh, then you can make an amazing dessert from it. Today we will describe several ways to prepare the third dish, and also find out what ingredients it goes well with.

Pear with caramel, a detailed recipe

For this dessert you will need:

• pears - 5 pcs.;
• refined sugar - 100 g;
• boiling water - 200 ml.

Cooking technology:

1. Wash the fruits under water, dry and cut in half, cut the core with a knife.
2. Pour sugar into a shallow dish, and then dip the halves of the pears in it.
3. Put the pan on the fire, and when the stewpan warms up a little, send the candied fruits into it. They must be laid down with a cut.
4. Cover the pan with a lid, lower the heat to low and wait 7 minutes. The readiness of the pears will be determined by the color of the sugar, it should be slightly brown.
5. Pour water into the saucepan, place the lid on top again and cook for another 5 minutes.
6. Put the finished fruit on a plate, and pour the sauce in which they were cooked on top. The pear dessert with caramel is ready, it remains only to decorate it. To do this, you can use mint leaves, cinnamon or candied fruits.

apple and pear dessert recipe

For such a delicacy you will need:

• water - 250 ml;
• apples - 3 pcs.;
• pears - 3 pcs.;
• cherry syrup - 40 g;
• medium-fat cream - 150 g;
• refined sugar - 6 cubes.

How to cook:

1. Mix these syrup ingredients: sugar, cherry syrup and water. Pour the resulting mass into a small saucepan, and then put it on fire. When the liquid begins to boil, reduce the gas and simmer over low heat for 5 minutes.
2. Wash the fruits, cut them in half and remove the core from each. Then cut them into slices, and then send them to the pan with syrup. Boil the apples and pears for 5-10 minutes, then drain them in a colander to cool.
3. Whip the cream with a mixer, gradually adding refined sugar to them.
4. Divide the cooled fruit among small plates, and put the finished soufflé on top.

Such a dessert of apples and pears will appeal to any person, even those who are indifferent to sweet goodies. Therefore, it is worth remembering this recipe and, if possible, surprise your guests with this wonderful delicacy.

Pears in Syrup, Duchess Dessert with Orange Juice

For this dish you will need:

Step by step cooking:

1. Peel the duchesse, but leave the tail at the same time.
2. Cut the lemon in half and grate the pear with one half.
3. Combine water, juice and sugar and put this mass on fire. When the contents begin to boil, reduce the heat and boil the syrup for clearly 15 minutes.
4. Put the pears in a saucepan and simmer them over low heat for about 10 minutes.
5. Take out the finished fruit, put them on a plate, and pour a little syrup on top. You can decorate such a pear dessert with a slice of lemon or some nuts.

Sweet treat in red wine

Such a third dish should please any gourmet. For our masterpiece you will need the following ingredients:

• wine (it is better to take dry red) - 750 ml;
• sugar - 300 g;
• spice (cinnamon) - 1 stick;
• citrus (orange) - 1 pc.;
• pear - 6 pcs.;
• fresh thyme - 1 bunch.

Pear dessert in red wine is prepared quickly and simply:

1. Grate the peel of an orange and place it on a plate, squeeze the juice from the pulp and pour it into a glass; peel the pears without removing the tails.
2. Pour the wine into the pan, add sugar, cinnamon, pieces of citrus fruit, thyme to it. The last ingredient must be washed under water, and then tied into a bundle and placed in a saucepan.
3. Put the saucepan on the fire and bring its contents to a boil, and then carefully place your pears in it. Cover the saucepan with a lid, reduce the heat to a minimum and simmer the fruits for about 2 hours, until they become soft. But look, do not overdo it, so that in the end you do not get porridge out of them. The pears will absorb the wine and turn a reddish-burgundy color.
4. Remove the food with a slotted spoon, and evaporate the syrup until it is reduced by half and becomes thicker.
5. Place one piece of fruit on each person's plate and top with chilled syrup.

Pear dessert can be served with whipped cream, sour cream or candied fruit.

Cooking duchesse with honey in the oven

For this recipe you will need the following ingredients:

• pears - 3 pcs.;
• sweet amber (honey) - 5 teaspoons;
• spice (cinnamon) - 1 teaspoon.

Cooking method:

1. Wash the fruits and cut in half, remove the seeds inside, and then pour honey into the resulting recess.
2. Preheat the oven to a temperature of 200 degrees and place the pears there, but first sprinkle them with more cinnamon on top. Bake this delicacy for about 10 minutes at a high temperature.

The pear dessert, the recipe of which was described above, should please the children, because the taste is very delicate, the dish comes out sweet and even a little sugary. By the way, when serving goodies, you can put balls of ice cream on the plate, then you get an impeccable third course.

Pear dessert recipe with chocolate

For this delicacy you will need:

• duchesse - 6 pcs.;
• sugar - 200 g;
• oil - 40 g;
• chocolate (black natural) - 250 g;
• cream - 100 ml;
• water - 1 l.

Dessert making process:

1. Pour water into a saucepan and put it on fire, add sugar and stir it well so that it dissolves in the liquid.
2. Wash the pears and dip in a saucepan with sweet water. Boil the fruit for about 20 minutes, and when they become soft, carefully remove them and cool.
3. Place the chocolate, cream and butter in another small saucepan and place on the stove. When the contents begin to melt, stir it with a spoon and boil for about 3 minutes. Then turn off the burner, and get ready to pour the resulting mass onto the cooled fruit.

The pear dessert is almost ready, but now it needs to be served. Put the cooled fruits on separate plates and pour them with chocolate, and next to the plate you can put ice cream balls or candied fruits.

Now you know several recipes for making pear dessert. And the most important thing to remember: watch the cooking time of fruits so that in the end they do not turn out to be boiled, and also cook with love - and then any sweet dish will be twice as tasty.

It is truly a versatile fruit. After all, it can be eaten not only fresh, but also used for conservation and cooking various dishes.

Very often, pears are used to prepare all kinds of desserts. Due to their taste qualities, they are quite popular in many countries, including Russia.

In addition, these fruits are very useful for human health, because they contain many different vitamins and nutrients.

Pear dessert in batter

There are a huge number of different desserts that use a pear. But one of the most popular is the caramelized pear.

This delicate, tasty and fragrant dessert is ordered in chic restaurants. But you can cook it at home yourself.

It is not difficult at all and for this you need only the necessary ingredients that are easily found in the kitchen of any housewife.

Caramelized pear dessert will decorate any table. It can be served with cottage cheese, whipped with heavy cream or creamy ice cream.

Ingredients

For a caramelized pear dessert for 2 people, you will need the following ingredients:

Cooking

Making a caramelized pear dessert does not take much time and effort.

After all, it is quite simple and even a beginner can handle it.

The order of preparation is as follows:

1. Wash the fruits thoroughly, remove the cores and skin.
2. Take a bowl and mix in it 120 grams of flour, 2-3 tablespoons of water and 1 chicken egg. This mixture can be mixed both manually and with a mixer or blender. As a result, you will have a batter.
3. Take a shallow bowl and put the flour you have left in it.
4. Cut the pears with a knife, and after that, roll them well in the remaining flour, and then in the batter. It's best to do it by hand.
5. We heat the sunflower oil well in a deep saucepan, after which we put the pears in batter in it and fry them until a golden crust appears. When frying pears in a saucepan, do not forget to stir them from time to time.
6. On a pre-prepared dish, lay a sheet of paper or a napkin and spread the fried pears on them. Thanks to this, you can quickly and easily get rid of excess oil on pears.

While the pears are roasting, you can prepare the caramel. We take a frying pan, pour a little sugar on it, and then add about 2 tablespoons of water. We turn on the gas and wait until the sugar and water become syrup.

Chef's advice: do not forget to stir the syrup from time to time.

Now the final touch of our dessert remains. We take pears, dip them in caramel, and then put them on a dish. That's all, the caramelized pear dessert is completely ready.

Serve to the table

But, an already prepared dessert needs to be properly served at the table.

To do this, after the pears have cooled, arrange them on plates, and then pour over hot chocolate.

Candied fruits or ice cream balls will look very good next to such pears.

Caramel pear will be a great decoration for any table, and your guests will be crazy about the delicate taste of caramelized pears. Dessert will be not only very tasty, but also healthy and nutritious.

Due to the ease of preparation of the dessert and the availability of the ingredients used in it, it will enjoy well-deserved popularity not only in chic restaurants, but also at home for a long time to come. Most importantly, remember that you need to cook with love and joy, and then any dish will be several times tastier.

Watch the video, thanks to which you can serve caramelized pear pie as a dessert:

The charm of French cuisine for me is primarily associated with the names of French confectioners, who masterfully master their craft, with their amazing recipes. Therefore, today I propose to prepare a cake - "Pears in Caramel" according to the recipe of Christophe Felder, one of the most prominent and famous masters. Delicate, airy and exquisite in taste, the cake is made from available ingredients, and requires only some time ... and love for the cooking process itself! So, let's get started ... (Thanks to arnaud for translating the recipe)

Ingredients for Caramel Pears Cake:

Chocolate biscuit

• (from about 8 chicken eggs) - 240 g
• (small) - 180 g
• — 25 g
• / — 150 g

caramel mousse

• (for whipping, fat content 33%) - 550 g
• (from about 6 chicken eggs) - 120 g
• (190g regular, 30g small) - 220g
• — 270 g
• (leaf) - 12 g
• — 75 ml

caramel sauce

• (fat content 20-30%) - 150 g
• (small) - 60 g
• — 30 g

Pears in caramel and caramel decoration

• (ripe, peeled) - 600 g
• (small, 50 g for pears, 150 g for cooking caramel decoration) - 200 g
• (for cooking caramel decoration) - 1 tsp.
• (pod (or vanilla essence)) - 1 pc.
• (pinch into caramel decoration)

vanilla syrup

• — 50 g
• — 70 ml
• — 1/2 tsp

Recipe for Cake "Pears in Caramel":

The number of ingredients given by the author is calculated on a rectangular cake measuring 40x30 cm. I prepared a cake in a round shape with a diameter of 24 cm, so I halved the proportions. (The weight of almost all products is in grams, since accuracy and punctuality when preparing desserts from world-class pastry chefs is important. And prepare dishes with a thick bottom for cooking caramel in advance. You will need it, and more than once!)
Let's start making biscuits. Grind the yolks with a fork. Sift flour with cocoa. Beat egg whites to soft peaks, gradually adding sugar.

Carefully fold the beaten yolks into the whites and mix slowly so that the whites do not fall off. Add the sifted flour with cocoa there. Mix everything well from bottom to top until smooth. In the original, put the dough in a pastry bag and draw stripes on parchment paper so that a connected layer is obtained. Make two such layers, the same length and width. I just flattened the dough on the cut out circles of parchment paper. Bake the biscuits in an oven preheated to 180 degrees for about 10 minutes. Until ready. (I baked thin biscuit cakes with a small margin in diameter, about 0.5-1 cm, so that later I could carefully cut out of them an even circle of the diameter I needed of 24 cm.)

Cooking pears in caramel. Peel and cut the pears into small pieces. (I cut about 1 cm in size). Melt (melt) sugar in a deep frying pan until dark brown (carefully with a dark and burnt edge). (I used more sugar than in the recipe - it seemed that it was not enough for such a volume of pears. But when I later prepared caramel sauce, I realized that it was quite possible to limit the indicated amount) Add pears and vanilla, cut into two parts (or vanilla extract ). Mix everything well. Cook for five minutes, until pear is lightly caramelized. (At all stages of the recipe, when melting sugar, do not forget that it cannot be stirred at this moment. You can only control this process somewhat by tilting the dishes.)

Caramel sauce. Warm cream to room temperature. Melt (melt) sugar in a saucepan (stewpan) with a thick bottom until dark brown, over medium heat. (Always be careful with sugar so as not to burn. Since the thickened bottom keeps the temperature well, you can periodically lift the dishes for a while) Pour the cream into the caramel in 3 steps, constantly stirring with a spoon or silicone spatula. Then add butter. Boil the caramel sauce until the mass is smooth and homogeneous. (The time indicated is about 10 seconds, but it took me three or four minutes to mix and bring to the desired state)

Caramel mousse. Soak gelatin in cold water. Grind the yolks with 30 g (in my case, 15 g) of fine sugar. Bring milk to a boil. Let stand for 1-2 minutes and very carefully, constantly stirring with a whisk, pour the milk into the yolks. (First, add one tablespoon (about 3 tablespoons in total) of hot milk so that the yolks adapt to the temperature and do not curdle. Do not forget to mix! And then, in a thin stream, constantly stirring actively with a whisk, pour the rest of the hot milk.) Pour the finished mixture back into the saucepan. (I advise you to use a clean saucepan, as after boiling the milk, plaque remains on the walls. And if you do not want grains of "foam" to get into the mousse, use a clean dish.)

Melt 190 g (I have 95 g) of sugar in a thick-walled bowl until the color of dark caramel, pour in water and mix very quickly. (I feared this episode in advance, and as it turned out, it was not in vain. When melted sugar is combined with water, almost immediately, part of the caramel seizes and turns into a viscous mass. Therefore, it takes more time to mix than quickly.))) Trying to choose the best option, I even did three different swimming trunks. As a result, I came to the conclusion that it would not be possible to mix and dissolve faster than a few minutes. And the main observation is that the wider the bottom of the pan (or pan) and, accordingly, the thinner the layer of caramel, the easier and faster everything can be brought to a homogeneous mass.)

In a still hot mixture of milk with yolks, pour a homogeneous caramel in a thin stream, constantly stirring. Mix. Put in a water bath and cook, stirring constantly, like an English cream to 82 degrees C. (Unfortunately, I don’t have a thermometer yet, so I was guided by the stage when the mixture begins to envelop a wooden spatula.) Remove from heat. Allow to cool slightly and add squeezed gelatin. Mix everything well. Leave to cool, but do not refrigerate!

Beat the well-chilled cream to peaks, first at low speed, gradually increasing the speed. Mix the cream with cream by hand, stirring very carefully so that the mass does not fall off. Mix from bottom to top. (To make the mousse easier to make, start the mixing process when the "Cream of England" is cool but still at a consistency similar to whipped cream.)

Assembling the cake: Put the first sponge cake in a mold and soak with vanilla syrup. (Pre-cook the syrup by boiling water with sugar and adding vanilla essence). Put the caramel pears, smooth well. Drizzle with caramel sauce.

Put half of the caramel mousse on the pears, put the second sponge cake on top, also soaked in syrup. Put the remaining mousse on it. Place in refrigerator to set. (At least one or two hours.)

Prepare decoration. Melt sugar until brown over low heat, add butter and a pinch of salt. Mix well and quickly. Pour onto high-quality parchment paper (you can grease lightly with vegetable oil) and spread with a thin layer. Leave to freeze. Then, using a rolling pin, break it into small pieces.

According to the original recipe, you should take the cake out of the refrigerator and sprinkle with caramel splinters. (If you sprinkle it in advance and keep the cake in the refrigerator for several hours, then the caramel may partially "move away", which, in my opinion, makes the cake even more interesting. But it is advisable to pour out some of the fragments immediately before serving so that they sparkle like crystals in the sun and preserve crunch.) Decorate the cake with slices of caramel pears. (You can set aside the already prepared ones a little, or cook the pears additionally).
This is where Christoph Felder's cake recipe ends. The cake is ready and you can serve it to the table!
But I wanted to bring some of my ideas to the design of the cake.))) Therefore, (optionally) the process continues...

I wanted to decorate the sides of the cake with the help of a "cigarette" dough and a pattern in the form of pears. (You can get acquainted with the direct recipe for such a test both on the website and on the Internet.) Using a pastry syringe, I drew pears with chocolate dough on parchment paper and put the blank in the refrigerator. Then, a layer of biscuit "white" dough was applied to the frozen dough, which is used to make rolls. (My favorite is from Luca Montercino. His recipe can be found in the recipe "Cookies and Roll" Autumn Fantasies "" http://www.povarenok.ru/recipes/show/986 11/.) Baked, separated from paper and cut into stripes.

With the help of an additional boiled caramel sauce, applied to the biscuit strips, I decorated the side of the cake. (You can temporarily tie it with cellophane strips for reliability and let it harden in the refrigerator.) In theory, the cigarette dough should have been prepared even before the cake was assembled, and the assembly should have been done immediately in the form. But the idea of ​​additional design came to me later, and to some extent the process turned out to be easier. I could already accurately verify the height of the finished cake and know what size to draw pears.

I decorated the top of the cake with pears boiled in caramel syrup (the top of small pears), and now the cake is finally ready and can appear in all its glory. Delicate, very tasty, with caramel-pear notes, it will decorate any celebration! And if you don’t get distracted by the photo session, it’s not so tiring to prepare, since almost all stages can be done intermittently, at a time convenient for you. (It is even advisable to bake the biscuit in advance). If you follow the exact proportions and sizes from the author, then the cake turns out to be low. But this is the beauty of many cakes prepared according to the recipes of French confectioners. Consisting of thin layers, they allow you to immediately enjoy the whole palette of taste in every bite! If you still want the cake to be taller, then I recommend taking the ingredients for a diameter of 24-26 cm at the rate of 2/3 of the proposed one.
I invite everyone to try this dessert! And let's imagine that we were transported to Paris for a few minutes ...

Romantic and sweet mood to all!

Perhaps it is rare to find a person who would not like pears. They can be eaten at least every day during their ripening. Juicy, sweet and fragrant fruits will be delicious in any form: they can be eaten by picking branches straight, make jam from pears or cook a delicious treat.

delicious desserts

To prepare an original and unusual dessert, sweet fruits are used. At the same time, the delicacy turns out to be not only tasty, but also healthy, because its main component is ripe fruits: they contain vitamins, valuable microelements, organic acids, vegetable fibers and natural sugar.

For the preparation of a delicious dessert, a pear is the best. To make the delicacy the most interesting and have a richer taste and aroma, you should choose autumn varieties of pears, as they, unlike winter ones, are softer. These fruits are very sweet when fresh, and the caramelized pear turns out to be just honey.

Such desserts are often included in the menu of the most expensive restaurants, but caramel-covered pear can be prepared on your own, if you are guided by recipes, as well as the advice of experienced chefs. To make the sweet yourself, you will need only the most common ingredients that can be found in the kitchen of any good housewife. Such a dessert can be served at the table both every day and for a celebration. It will certainly impress guests with its look and taste.

Pear in caramel can be served as an independent dish, sprinkled with topping or garnished with sprigs of mint, or together with whipped cream, a scoop of ice cream or cottage cheese.

How to cook?

Recipe #1

To caramelize a pear, you need to prepare:

• 2-3 pears (you should choose elastic fruits, they should not be too soft, otherwise, during the cooking process, the latter may boil and turn into porridge);
• 50 grams of oil;
• 2 or 3 tbsp. l. Sahara;
• 150–170 ml of pure water;
• half a lemon;
• 30-40 ml of juice from light grapes.

For cooking, you need to melt sugar in a pan to make caramel. Put the pan on a very low heat, add butter, add sugar and squeeze the juice from the lemon.

While the caramel is cooking, it is worth preparing the fruit. Wash the pears under running water, cut and remove the seeds. You can pour lemon juice over the cut so that the fruit does not darken.

Pour hot water mixed with grape juice into the pan. Pour in the liquid carefully so that there is no splashing. After boiling, the pears are placed on the bottom of the pan so that their cut is from below. Pears should boil in this syrup for 5 or 7 minutes. After that, the halves are turned over and allowed to boil for another 5 minutes. The syrup will thicken as it cooks. After the sauce thickens, turn off the heat and leave the pears in the pan until they cool completely.

Recipe #2

Have to take:

• 2 or 3 small hard pears;
• 3 art. spoons of granulated sugar;
• 20 grams of butter;
• 130–150 ml of water.

In a certain order, you need to start preparing an exquisite dessert. Melt the sugar in a small saucepan. After it turns into caramel, you need to add oil to the container. The mass is well mixed so that it becomes homogeneous.

Peeled and cut in half pears spread in caramel and pour water. It is better to take water already hot, and pour it in little by little so that there is no splashing.

The cut fruits are boiled in caramel, making a small fire, for 5–7 minutes, then the pears are turned over to the other side and boiled for the same amount of time. The readiness of fruits can be checked with the sharp tip of a knife. The knife should pass freely through the pears. If the knife is difficult to enter, the cooking time for fruit can be increased. After readiness, caramelized fruits are kept in a container until they cool.

In the event that very juicy pears are chosen for the dish, then the caramel may remain liquid and not thicken. In this case, the pears are pulled out, and the syrup is left to cook until it becomes thicker.

Recipe #3

To prepare this chocolate dessert with a divine taste, you will need to boil the pears in caramel according to the above recipe, and then knead the dough.

Required ingredients for the dough:

• flour - 250 g;
• cocoa powder - 70 g;
• a pinch of baking soda;
• butter - 60 g;
• sugar - 150–170 g;
• chocolate - 100 g;
• eggs - 2 pcs.;
• milk - 100 ml;
• vanilla.

To prepare chocolate dough, you need to immediately mix the dry ingredients in one container: flour, soda and cocoa powder. Wet ingredients are whipped in another container: butter, sugar, eggs, pre-melted chocolate, milk. Pour the dry mixture into this mass and mix thoroughly with a mixer. Vanilla is added at the end.

Half of the dough is poured into a silicone or other form covered with parchment paper, caramelized pears are laid on top of it, and then the second half of the chocolate dough is poured. The oven is set to a temperature of 80 degrees and the cake is baked for 45 minutes. The baked product is left to cool, then pulled out and poured over the remaining caramel.

Recipe #4

It is worth preparing this delicious dessert - many housewives have already tried it and appreciated the sweet tooth. Such a cake is more similar in taste to a biscuit, and a delicate juicy impregnation gives the dish a special honey note.

Before you start cooking it, you need to caramelize the pears. They should be washed, peeled and cut into 4 parts. Fruits are caramelized according to recipe No. 2 described above and left to cool.

When work with fruits is finished, you need to knead the dough. It takes the following ingredients:

• butter -300 g;
• sugar - 220 g;
• 4 eggs;
• 2 tbsp. l. baking powder;
• a glass of flour;
• salt.

To prepare the dough, you need to take the butter, beat it, then pour in the sugar and break the eggs. At the end of beating, add baking powder for dough, put flour and salt. The dough is poured onto a baking sheet, caramelized fruits are placed on top and poured with syrup. The cake is placed in the oven for 45 minutes at a temperature of 180 degrees. After cooking, it is better to sprinkle the finished cake with powdered sugar.

Recipe number 5

An upside-down pear pie is a great occasion for tea.

The pear for this pie should not be cut into slices, as in previous recipes, but into thin slices, while their thickness should be less than 5 mm. Such pieces are very thin, so they need to be filled with caramel directly in the form where the cake will be baked.

Cooking

It is very important to choose the right variety of pears for dessert. For caramelization, the Conference pear variety (aka Conference) is best suited. These fruits are very juicy and sweet, and their flesh is dense, but at the same time melts in the mouth. It is this consistency of the fruit that allows the product to caramelize. After cooking, the pear does not turn into porridge, it retains its shape.

First, take the pears and wash them under running water. Then pat them well with a paper towel. Now you need to peel the fruit from the peel (it is quite hard for them and will only interfere). Cut the fruit in half (lengthwise) and remove the core from them. Do it carefully and take your time. You can leave the prepared pears for now.



Take a fairly wide frying pan, pour 3 tbsp. l. sugar and put on fire. Melt sugar over low heat, it should become viscous. Do not stir the resulting mass.



When the sugar turns brown and begins to stretch a little, add the butter, now mix the resulting mass.



When the butter is completely melted, put the prepared fruit into the pan (cut side down). Measure out 200 ml of hot water and pour into the pan. Pour in the liquid very carefully, as it will begin to bubble.



First, fry the fruit in syrup, on one side for five minutes, and then turn over and hold them for another five minutes, on the other side. During this time, the caramel will thicken. Check if the pears are soft, if so, then remove them from the heat. Let the dessert cool.



When the dish has cooled, serve it to the table with a scoop of vanilla ice cream, and do not forget to pour them with fruit-flavored syrup. You can decorate with mint leaves. Fried pears in caramel - a light, tasty and fragrant dessert. Suitable for a romantic dinner, and for big holidays. We hope this recipe with step-by-step photos was useful to you and cooking a French dessert at home was not difficult. Bon Appetit!