Pear pie with salted caramel
8 servings
90 minutes
Pear pie with salted caramel is a refined combination of softness and rich flavor. Italian chefs found the perfect balance between the sweetness of baked pears and the tenderness of citrus-infused dough. The salted caramel adds a touch of piquancy to this dessert, creating a play of contrasts. The light crispy crust and juicy pears are perfectly complemented by creamy ice cream, making the dish special. This pie is suitable for cozy home evenings as well as festive receptions, and its harmony of flavors makes you want to return to it again and again.
1
For the test, mix one egg with a spoon of sugar, add butter, sour cream, milk, salt, flour, vanilla essence, starch, and orange zest. Knead the dough and refrigerate for 30 minutes.
- Chicken egg: 1 piece
- Sugar: 350 g
- Butter: 35 g
- Sour cream 20%: 50 g
- Milk: 50 ml
- Salt: to taste
- Wheat flour: 90 g
- Vanilla essence: 1 ml
- Starch: 3 g
- Orange zest: 50 g
2
Clean the pears, cut them in half and remove the core. Cut randomly.
3
Take the dough out of the fridge and mix it with the pear.
- Pears: 600 g
4
Pour the pear mixture into a mold and bake at 180 degrees for 30 minutes.
5
To make salted caramel, take two pots, place one on low heat. Pour in the cream and let it heat slowly.
- Cream: 250 ml
6
Place another saucepan over medium heat. Add sugar and 2 tablespoons of water. Keep on the heat for 5 minutes — the sugar will dissolve and take on a cognac color. Do not stir, but occasionally swirl the pan or tilt it slightly in different directions.
- Sugar: 350 g
- Vegetable oil: 35 ml
7
When the cream is hot, add it to the brown sugar. Stir for 1 minute. Add half of the salt and stir for 3 minutes. Taste the caramel, and add more salt if desired.
- Salt: to taste
8
Place the hot pie on a plate and drizzle with 50 ml of caramel sauce, placing a scoop of ice cream next to it.
- Creamy ice cream: 400 g