Romantic Pear Dessert Recipes

Steps:

• Boil the pears with the wine, 4 tbsps of sugar, vanilla extract and lemon slice in 1 l of water for about 30 minutes.
• Leave to cool, then keep in the fridge for about 8 hours (make it in the morning if you are going to serve it at dinner, or the night before if you want to serve it for lunch).
• Then, peel the pears and gently remove the seeds, starting from the bottom. You need pears that still have their stem for best visual results.
• Serve on a white plate, with caramelised sugar and/or black currant sauce.
• To make black currant sauce, heat black currants with sugar in an amount equal to half or all of the currants, according to preference, over medium heat, stirring constantly to mash the fruit, for about 10 mins, or until they reach the consistency of a thick sauce.
• To make caramelised sugar, heat sugar over low heat until it melts and becomes golden brown.

Steps:

• In a large bowl, combine the flour, 3 tablespoons sugar and salt; cut in butter until crumbly. In a small bowl, whisk egg yolks and lemon juice; stir into dry ingredients with a fork. Remove 1 cup to another bowl; stir in the remaining sugar and set aside for the topping. , Press remaining crumb mixture onto the bottom and up the sides of a greased 8-in. square baking dish. Bake at 375° for 10-12 minutes or until edges are lightly browned., Meanwhile, for filling, combine the sugar, 2 tablespoons cornstarch, salt and cinnamon in a small saucepan; slowly stir in water and lemon juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; stir in butter and vanilla., Toss pears with remaining cornstarch; spoon over crust. Top with filling. Sprinkle with reserved topping. Bake for 35-40 minutes or until filling is bubbly and topping is lightly browned. Cool on a wire rack.