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Traditional Baked Pears with Honey & Walnuts | Warming Autumn Treat
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30 min
Quick
Knuspr-Küche
Ein herrlicher traditioneller Dessert-Klassiker für kühle Herbsttage: Saftige Birnenhälften werden mit einer aromatischen Füllung aus knackigen Walnusskernen, feinem Honig, Zimt und Butter im Ofen goldbraun gebacken, bis sie zart karamellisieren. Zusammen mit einer samtig gerührten Vanille-Schmand-Creme entsteht ein unwiderstehliches, wärmendes Herbst-Dessert wie aus Omas Küche.
Preparation method
Preparation & hollowing out the pears
Preheat the oven to 180 °C conventional heat (160 °C fan). Lightly grease a suitable baking dish with a little butter. Wash the lemon with hot water, cut in half, and squeeze out the juice.
Thoroughly wash the pears, halve lengthwise, and optionally leave the stems on for a rustic look. Carefully remove the core with a teaspoon or melon baller to create a small hollow. Immediately drizzle the cut surfaces with a little lemon juice so they stay nicely bright.
Preparing the nut-honey filling & baking
Coarsely chop the walnut kernels. Gently melt the remaining butter in a small saucepan. Add the runny honey, ground cinnamon, a pinch of fine salt, and the chopped walnut kernels to the melted butter and mix everything thoroughly.
Chef's tip
Firm, aromatic pear varieties such as Conference, Williams Christ, or Abate Fetel are best suited for baked pears, as they turn juicy during baking while still retaining their shape.
If you like, you can also serve a scoop of bourbon vanilla ice cream alongside the vanilla sour cream – the contrast between the warm-from-the-oven pears and the cool ice cream is a true delight.
Ingredients
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