When it starts to get colder outside, a sweet, baked pear is what we all crave, right? This honey-baked pear is filled with a caramelized-mead-pear ragout. It sits on a hazelnut sponge cake, decorated with swiss meringue. Sounds good? Here is the recipe:
Ingreditents for 4 desserts:
Hazelnut Sponge Cake
- 4 eggs
- 150g sugar
- pinch of salt
- 100g all-purpose flour
- 50g starch
- 10g ground hazelnuts
- 4 medium-sized pears
- 2 tablespoons of flower honey
- 2 medium-sized pears
- 2 dl pear juice
- 1dl of semi-sweet mead. We used the one from Meadery Jere.
- 2 tablespoons of white sugar
- 4 large egg whites
- 200g g of white sugar
- Pinch of salt
Mead & Decoration
- Semi-sweet mead from Meadery Jere
- fresh mint
Step by step process:
For the sponge cake, beat the eggs, sugar, and salt until they turn frothy. Fold in the sifted flour, starch, and ground hazelnuts. Spread 1 cm thick onto a baking tray. Bake at 180°C until golden brown (approx 20 minutes).
Peel all six pears: we will roast four of them and use two for the ragout. Take four pears and cut off the neck. Carve the flesh out of the bottom part to create space for the filling. Massage honey into the pears and wrap them tightly into aluminum foil. Bake in the oven for 60 minutes at 140C. Cut the other two pears into small cubes.
To get a nice brown color of the ragout, you should first caramelize the sugar. Just put the sugar into a saucepan and let it melt, then add mead. Stir gently for a minute, so the pear cubes absorb the taste of mead, and finally add the pear juice. Cook for 20 minutes, until the ragout is reduced and fairly thick.
I followed this recipe for the swiss meringue. It is easy to make, not too sweet, and has the perfect marshmallow-like consistency. Gently stir the egg whites, sugar, and salt over a water bath for 5-8 minutes. The sugar should melt completely and the mixture should be hot. Then, set off the heat and whisk slowly for two minutes by using a stand mixer. Then, start increasing the speed until you reach the maximum speed and whisk for another 5 minutes.
Step 5: Take the pears out of the oven and make sure that it is soft. Remove the top/neck and fill them with the ragout. Cut different sized circles out of the sponge cake and place the pear onto the sponge to absorb some liquid. Serve as shown in the photo and don’t forget to toast the meringue with a blow torch. Enjoy!
This fall dessert screams for a glass of honey wine! We would recommend a glass of cold semi-sweet floral mead. The honey-baked pear is so sweet and soft that it simply melts in your mouth. It goes perfectly with a hint of hazelnuts in the sponge cake!
Looking for some creamy dessert recipes? Try this Peach dessert with mead and cream. We are very passionate about desserts made with mead. You too? Then subscribe to our newsletter and share this recipe with your friends! Thank you for your support.
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