Caramelized Pears. Need I say anymore?

When you’re looking for a quick, delicious dessert recipe that your friends and family will love, look no further.

I bring you: Caramelized Pears with Hazelnut Crunch, Cardamom Cream & Caramel Sauce. This recipe is composed of some of my favorite things ever. Did you know cardamom is my favorite spice? Cardamom can be used in the form of a seed (like in this recipe for Holiday Spiced Mulled Wine with Infused Rum). It’s a spice made from the seed pods of various plants in the ginger family.

The other great thing about this recipe is that it supports those who might have allergies or preferences.

Since it is made up of 4 individual parts, it’s quite flexible. Have the pears with just a dollop of cardamom cream. Enjoy just a drizzle of caramel sauce on the pear. Or – go all out and have the enjoy the entire package (recommended, but of course : ) . Bonus: you’ll have leftover caramel sauce. Perfect to have on hand for the holidays.

This recipe is featured in my recent story about How To Make A Thanksgiving Dessert Table.

I loved this dessert on the table. Was stunning compliment to a beautiful layout. Take a look and let me know what you think! Hope you can make this during the holiday season. Make sure to share on social by tagging @christiannkoepke.

Caramelized Pears with Hazelnut Crunch, Cardamom Cream & Caramel Sauce

One of the great things about this recipe is that it supports those who might have allergies or preferences. Since it’s made up of 4 parts, it’s quite flexible. Note: if you aren’t keen on hazelnuts, no problem. You can swap the nut type easily to walnuts or pecans. Bonus: you’ll have leftover caramel sauce. Perfect to have on hand for the holidays.

Servings: 4

Ingredients

Hazelnut Crunch

224g (1 ½ cup) hazelnuts, raw
1 tablespoon buckwheat flour
½ teaspoon cardamom
½ teaspoon cinnamon
¼ teaspoon sea salt
2 medjool dates, pitted
50g (¼ cup) butter
1 tablespoon agave syrup (or honey)

Cardamom Cream

½ cup full fat cream cheese, room temperature
1 cup heavy whipping cream
1 tablespoon lemon juice, freshly squeezed
2 teaspoons vanilla extract
1 tablespoon pure maple syrup
½ teaspoon cardamom
Pinch sea salt

Caramelized Pears

50g (¼ cup) butter
36g (¼ c) coconut sugar
3 Bosc or d'Anjou pears, halved with stems on

Instructions

Hazelnut Crunch

Preheat oven to 375 degrees on the bake /convection setting. Prepare cookie sheet by lightly spraying with coconut oil.
In a food processor, combine the first 6 ingredients and pulse until the nuts are finely chopped.
Slowly pour agave into food processor to coat mixture, pulsing as you pour.
Add butter in cubes, continuing to pulse. The mixture should start to stick together. Once a crumbly consistency is reached (it won’t take but a few seconds), stop. Making sure not to over-pulse or it will surpass the crumbly stage and turn into a ball.
Spread out crunch on baking sheet.
Place in oven. Bake for 5 minutes. Stir. Continue baking for another 2 minutes or until golden brown. Remove and let cool. Note: If you are baking with a regular oven, times may adjust.

Cardamom Cream

In an electric mixer, whip cream cheese until nice and smooth, 2-3 minutes. If there are clumps, warm slightly and then continue until creamy.
While still running, pour in whipping cream. Stop and scrape bowl sides.
Whip again. It will quickly turn into a thick cream. Stop mixer once you start to see this happening.
Add in lemon vanilla maple cardamom and salt. Continue whipping on very slow speed until combined and consistency reaches a light, fluffy texture.
Store any leftovers in airtight container for up to 5 days.

Caramelized Pears

Prepare caramel sauce. Set aside.
Melt butter in large cast-iron pan over medium low heat.
Sprinkle with coconut sugar.
Without touching or moving the pan, carefully set pear halves side-by-side, being careful to ensure placing the pear in the pan is a clean set, with no movement.
Continue to cook over medium heat with an even temperature control for 4-5 minutes, or until pears are light golden brown. Watch carefully, if the sugar gets too hot, (medium temp and up), they will unevenly brown and quickly over brown. Check doneness by carefully lifting the side of a pair with a fork. You may need to flip around for even browning in pan.
When ready, carefully remove with spatula, ensuring to scrape the entirely of the underside of the pear to lift out of pan. Flip over and place on plate to cool. Serve at room temperature, allowing a few minutes for the sugar to cool.