Baked Pears with a Walnut Filling
In this video, I make some baked pears with a simple walnut filling. It is a super easy dessert to prepare but takes 30 minutes to bake.
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We coat each of the pears in a delicious mixture of butter, sugar, cinnamon, and nutmeg. These flavors infuse with the pears resulting in one of the most delicious desserts ever.
I love to serve these pears with a scoop of vanilla ice cream. A drizzle of honey or maple syrup also works nicely with the rest of the flavors.
You will only need a couple of ingredients to make this delicious dessert. All the ingredients are listed right below.
6 large pears
60g (2 oz) unsalted butter, melted
1 tsp cinnamon, ground
1/2 tsp nutmeg, ground
1 Tbsp brown sugar
115g (4 oz) walnuts, chopped
250ml (8.5 fl oz) white wine
There are a few tweaks that you can make to this recipe. Below are a couple of my favorite ideas.
The wine added to the baking dish is optional and is only used to help add a bit moister and flavor. If you do not like wine, then feel free to leave it out of the recipe.
If you have a bit of a sweet tooth, then do not be afraid to increase the amount of sugar in the butter mixture. Doubling the amount will allow for a lovely sugary crust on the pears.
I love these baked pears, and I hope that you will love them too. If you have some feedback, then please do not hesitate to leave a comment below.
Pear Tart with a flowing caramel and chocolate cremeux | kosher pastry chef
Learn how to poach pears in White wine.
This White wine poached pear recipe is a perfect dessert option for Passover (contact me for passover tarts shells recipe )or as an elegant, fancy brunch dish.
The recipe maximizes the pear's, natural sweetness.
????????️ All The Tools Used Can Be Found MY AMAZON STOREFRONT: ????????️
Williams Pear Shaped Dessert – Bruno Albouze
This is not a pear!. This fabulous dessert is glazed twice, the first layer is based on a melted mixture of 50% chocolate and 50% cocoa butter; it will give a thin and crusty outer shell while the second glaze gives a glossy finish. A stunning dessert made with Bartlett pear mousse and a pear jelly insert... This recipe is inspired by Cedric Grolet.
To get the full recipe:
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Spiced Pear Upside-Down Caramel Tart | Cook with Curtis Stone | Coles
This delicious homemade upside-down spiced caramel pear tart is sure to impress for dessert tonight. Full recipe Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips @coles. For more Curtis Stone recipes check out the full playlist
Curtis Stone’s Spiced Pear Upside-Down Caramel Tart
Serves 8 Prep 30 mins (+ cooling time) Cooking 1 hour 10 mins
2 sheets frozen puff pastry, just thawed
11/4 cups (275g) caster sugar, divided
45g unsalted butter, chopped, at room temperature
1 tbs apple cider vinegar
1 tsp ground cinnamon
5 William Bartlett pears, peeled, halved, cored
1/2 cup (125ml) Coles Thickened Cream, warmed
1. Preheat oven to 190°C (170°C fan-forced). Place 1 sheet of pastry on a sheet of baking paper. Top with the remaining pastry sheet. Use a rolling pin to roll out pastry to a 30cm square. Use a knife to trim the corners to make a 30cm disc. Prick pastry all over with a fork and place in the fridge until needed.
2. Heat a 25cm (top measurement) ovenproof frying pan over medium heat. Add 3/4 cup (165g) sugar and cook, without stirring, for 6 mins or until sugar melts and turns a deep amber colour. As the sugar melts and caramelises, tilt and swirl pan to distribute caramel evenly.
3. Remove pan from heat and whisk in the butter, vinegar, cinnamon and a pinch of salt until smooth and combined. Set aside to cool slightly.
4. Arrange the pears, cut-side up, over the base of the pan. Place pastry over pears and tuck in the edges between the pears and the side of the pan. Cut 2 small slits in the centre of the pastry.
5. Bake for 30 mins or until pastry is puffed and starting to brown. Reduce heat to 175°C (155°C fan-forced) and bake for 30 mins or until pear is tender and pastry is golden brown and cooked through. Set aside for 20 mins to cool.
6. Meanwhile, in a small saucepan over medium heat, add the remaining sugar and cook, without stirring, for 6 mins or until the sugar melts and turns a deep amber colour. Carefully add the warmed cream and a pinch of salt and stir until well combined. Transfer the caramel sauce to a heatproof jug.
7. While holding the edge of the tart in place, gently tilt the pan over a small heatproof bowl and pour out excess liquid, reserving the juices. Place a large rimmed serving plate over the pan and carefully invert tart onto the plate.
8. Drizzle tart with caramel sauce and reserved juices to serve.
Serve with vanilla ice cream.
Like the look of these mini cocotte dishes? They're perfect for making desserts like these chocolate soufflés (recipe below). Drizzled with a decadent chocolate sauce, this easy recipe is sure to impress. To find out more about the range of collectable KitchenAid Ovenware at Coles, visit
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Puff pastry, 1 apple and in 5 minutes ! delicious last minute dessert to impress your guests !
Puff pastry, 1 apple and in 5 minutes ! delicious last minute dessert to impress your guests !
ingredients :
1 apple
juice of half a lemon
2 tbsp of brown sugar
1/2 tsp of cinnamon
250g of rectangular puff pastry
1/4 cup of walnuts (30g)
some raisins (about 15g)
4 tbsp of any jam you like ( I used apricot jam)
1 egg yolk
1 tbsp of milk
enjoy it !
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