Cold weather is the absolute worst. I would rather spend all day under a blanket eating instead of setting foot outside my house. On particularly cold days curling up with comfort food but it’s not what you might think. Some people reach for boxed mac-n-cheese or soup. Not me. I want soft pears baked in butter and fluffy espresso cream to dip them in. Now, this doesn’t typically fall under the definition of comfort food since comfort food is usually simple to make. For my sake, let’s expand the meaning of the phrase.
I adapted this recipe from one by Minimally Invasive and I have to say that as far as fruit for dessert goes, this is my all time favorite. Well, excluding pie. Pie is everything. Anyhow, this recipe serves 4 but you might end up eating it all yourself (can’t say I didn’t warn you). Check out how to make it below and let me know what you think in the comments section below!
- 4 pears, any variety
- 2 tbl. lemon juice
- 2 tbl. water
- 2 tbl. unsalted butter
- 1 cup whipping cream
- 1 tsp. vanilla extract
- 1 cup mascarpone
- 1/4-1/3 cups sugar, plus 1 tbl.
- 3 tbl. espresso, chilled
- Cocoa powder, for finishing
- Ground almonds, for finishing
Preheat oven to 375 degrees Farenheit. Halve pears lengthwise and core. This process was a bit messy since I’ve never cored a pear before but I still have all my fingers so I consider that a win. Place the pears cut side up in a roasting pan and sprinkle them with lemon juice. Sprinkle 1 tablespoon sugar evenly over the pear halves and dot them with butter.
Pour water into the roasting pan and bake for 30 minutes. At this point you should start prepping the espresso mascarpone cream. Pour the whipping cream into a small bowl, cover and refrigerate for at least an hour. You’re also supposed to put the bowl and beater of an electric stand mixer in the fridge but I forgot about this part until I went to take the cream out of the fridge (oops). A quick fix is to put the bowl and beater in the freezer for 10-15 minutes.
Okay back to the pears. Make sure you baste the pears while they bake. You’ll be tempted to take them out and start eating once you see how frickin amazing they look but trust me it’s worth it to wait. After the 30 minutes, flip them and bake for another half hour. Keep basting! It keeps the pears extra juicy. You’ll know the pears are ready when a knife easily goes into the thickest part. Take the pears out and let them cool to room temperature.
By the time you take your pears out the cream should be in the fridge for an hour. However, you should make the cream right before serving for peak espresso cream. When the pears are chilled and you know you’re ready to serve them, pour the cream through a fine mesh strainer into the chilled mixing bowl. Add the mascarpone, vanilla extract and espresso. Beat on medium speed until the ingredients are just combined. Increase speed to medium-high and with the mixer running, sprinkle in the sugar. Continue to mix until until soft peaks form.
Once your cream is done you’re ready to consume this top-notch comfort food. Top a pear half with a dollop of mascarpone cream. Then sprinkle on cocoa powder and ground almonds for the best goddamn pear you’ve ever tasted.