4 desserts with pear
Pears are one of the old, well-known Danish fruits and actually also one of the healthiest there is. In addition, they taste fantastic. They are juicy and crispy and full of good vitamins. We can only recommend that you eat them in abundance. Preferably as they are straight from the tree. They have a low fruit sugar content, a high fiber and nutrient content and a high degree of satiety, so you don't have to count calories at all when you eat them raw. Here we give you ideas for using them in cooking. It is the pears' fantastic aroma that is ideally suited to simple recipes where the flavor can come into its own.
All recipes are for 4 people.
Pear tart with whole pears.
6 whole, large pears
250 g marzipan
250 g sugar
250 g butter
250 g flour
5 eggs
1 teaspoons baking powder
50 g hazelnuts
50 g dark chocolate
Peel the pears and leave them whole with the stem on. Grate the marzipan and mix it with sugar. Add soft butter so that it becomes a uniform mass. Add one egg at a time. Finally, stir in the flour and baking powder. Also add chopped chocolate and chopped nuts. Put the whole pears in a tall form and spread the dough over them. Make sure the tops of the bulbs can still be seen. Bake the cake for almost an hour at 175 degrees, until it is baked through.
Pear Belle Helene
4 bulbs
1 l of water
2 dl sugar
1 vanilla pod
lemon juice from 1 lemon
1½ dl whipping cream
150 g dark chocolate
vanilla ice cream
50 g chopped almonds
Peel the pears, keeping the stem. Put the pears in a pan together with sugar, water, lemon and split vanilla bean. Cook them for about five minutes. Finally, they must not be cooked too much. Let them cool completely in the sheet. Prepare the sauce by boiling the cream and adding the chocolate, which has been roughly chopped beforehand. The sauce must be lukewarm when served. Arrange a pear on each plate. Add a scoop of ice cream and chocolate sauce on top. Sprinkle with chopped almonds and serve immediately.
Stuffed Brie
This dish will take cones on any dessert or cheese board. We came up with it because we love the ingredients individually and thought they must taste good together! It has now become one of our favorite recipes.
1 large, ripe brie
1-2 good, ripe pears
100 g walnuts
2 tablespoons of acacia honey
2 tablespoons balsamic glaze
Split the brie lengthwise. Scrape out most of the cheese. Be sure to preserve the edge itself. Mix the cheese with finely chopped pear, chopped walnuts and honey. Put the curd back into the brie and put it together like a layer cake. Just before serving, arrange on a plate or cutting board and decorate with balsamic glaze. Garnish with a few thin slices of fresh pear on top. Served with a good piece of bread and grapes.
Pear with Gorgonzola
4 small fixed bulbs.
Cooking stock:
2 dl water, 50 g cane sugar, juice of ½ lemon
5 peppercorns, 1 bay leaf
Sauce:
150 g Gorgonzola, 1 dl chicken broth, ½ dl white wine
1 dl whipping cream
Also:
4 slices of air-dried ham
8 thin slices of bread
Pepper
Boil the cooking stock. Peel the bulbs, leave the stem and remove the flower. Cook the pears for 5 minutes in the sheet. Finally, they must not have too much. Must still have bite. Remove them from the heat and let them cool in the sheet. Boil the stock and wine, add the cheese and let it simmer over low heat until the cheese melts. Add cream and cook through. Toast slices of toast and break off the edge so that they are round. Drain the pears well. Toast the ham until crispy on a hot pan. Arrange while the guests are ready at the table. A slice of toasted bread with a pear on it, sauce on top and the toasted ham on the side of the pear.