Baked pears with pecorino cheese and caramel sauce
4 servings
25 minutes
Baked pears with pecorino cheese and caramel sauce are an exquisite dessert of Italian cuisine, harmoniously combining the sweetness of fruits, richness of cheese, and depth of caramel. The history of this dish traces back to traditional Tuscan recipes where cheese and fruits played a key role in gastronomic art. 'Anjou' pears baked until soft with a light caramel crust perfectly complement the savory saltiness of pecorino and the subtle aroma of vanilla. The addition of brandy adds sophistication to the dessert, highlighting its depth of flavor. This treat is perfect as a conclusion to an elegant dinner or as a standalone indulgence in a cozy atmosphere. Served warm with gently flowing caramel and fine cheese shavings, it creates a unique symphony of flavors.
1
Preheat the oven to 180 degrees.
2
Cut the pears in half and peel them, then carefully remove the cores.
- Anjou pears: 4 pieces
3
Melt butter in an ovenproof skillet over medium heat, place pears cut side down, sprinkle with sugar, and cook for about 4 minutes until the sugar dissolves and turns into caramel.
- Butter: 2 tablespoons
- Sugar: 6 tablespoons
4
Add vanilla seeds and pod to the pan, reduce the heat, pour in the brandy, and cook for a few more minutes.
- Vanilla pod: 1 piece
- Brandy: 0.3 glass
5
Carefully turn the pears (they should be golden) and place in the oven until soft for 10 minutes.
6
Place on a plate, sprinkle with cheese shavings, and drizzle with caramel sauce from the pan.
- Pecorino cheese: 250 g