Seasonal summer pears - bliss for gourmet. They are good in a transparent jam, in a juicy filling for a pie, in marmalade or a marmalade. Or - as a basis for an exquisite dessert. How about a honey pear in a delicate nut test with a caramel-cream sauce? This delicacy will certainly become one of the best in your August menu.
- Three sweet pears
- Flour - 155 g
- Butter - 60 g
- Sugar - 300 g + 2 tbsp. l.
- Nuts - 100 g
- Cream not less than 20% - 125 ml
- Two eggs
- Milk - 250 g
- Baking Powder - 2 tsp.
- Cinnamon - 1 stick + 1 tsp.
- Vanilla extract - 1 tsp.
- In the saucepan pour a liter of water, put 2 tbsp. l. sugar (can be brown) and a cinnamon stick. You can add seasonings to taste - anise, nutmeg, vanilla. Bring to a boil over a low heat. In the second container, connect 200 g of sugar with 60 ml of water and dissolve on medium heat without stirring
- Dice the butter and mix the nuts (fried and crushed), ground cinnamon, flour and baking powder
- In the syrup, which became golden amber, add the oil and mix until homogeneous. Then pour in the cream, mix again and remove from the plate
- In boiling water with sugar and cinnamon, put the peeled whole pears and cook for about half an hour - until the fruit becomes softer and more transparent
- Combine 100 g of sugar with milk, eggs and vanilla extract, whisk the mixture gently with a whisk. Enter the walnut-flour mixture in portions, carefully mixing - the dough should be medium in viscosity (adjust the density with milk or flour)
- In a serving bowl pour two-thirds of the dough, place in the center of the pear. Bake for about half an hour in the oven, heated to 180 degrees. Check the readiness with a skewer or toothpick
- Ready dessert richly pour sauce and serve warm