Pear and Blueberry Crumble with Poached Pears and Vanilla Cream

Name: Pear and Blueberry Crumble with Poached Pears and Vanilla Cream
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 SERVINGS
Cuisine: Francouzská kuchyně
Ingredients: 150 g coarse flour; 100 g oat flakes; 50 g ground nuts; 150 g butter, slightly softened from the fridge; 100 g granulated sugar; 1 vanilla sugar; 1 cinnamon sugar; 2 tablespoons honey; 530 g pears, sliced thinly; 100 g frozen wild blueberries; 50 g granulated sugar; 1 vanilla sugar; Juice from ½ lemon; 2 tablespoons vanilla pudding powder; 30 g gluten-free pudding powder (Amylon bio); 4 g vanilla sugar; 45 g granulated sugar; 2 egg yolks; 250 ml milk; 25 g butter at room temperature; 200 g whipping cream 40%; 500 ml water; 90 g frozen blueberries; 50 g sugar; 1 whole cinnamon stick; 2 pieces of star anise; 4 – 5 peeled whole ripe pears; 150 g port wine; Butter for greasing the oven; Plastic wrap

6 SERVINGS

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Buy all ingredients right below the recipe

INGREDIENTS FOR THE CRUMBLE

150 g coarse flour
100 g oat flakes
50 g ground nuts
150 g butter, slightly softened from the fridge
100 g granulated sugar
1 vanilla sugar
1 cinnamon sugar
2 tablespoons honey

INGREDIENTS FOR THE FILLING

530 g pears, sliced thinly
100 g frozen wild blueberries
50 g granulated sugar
1 vanilla sugar
Juice from ½ lemon
2 tablespoons vanilla pudding powder

INGREDIENTS FOR VANILLA CREAM

30 g gluten-free pudding powder (Amylon bio)
4 g vanilla sugar
45 g granulated sugar
2 egg yolks
250 ml milk
25 g butter at room temperature
200 g whipping cream 40%

INGREDIENTS FOR POACHED PEARS

500 ml water
90 g frozen blueberries
50 g sugar
1 whole cinnamon stick
2 pieces of star anise
4 – 5 peeled whole ripe pears
150 g port wine

YOU WILL ALSO NEED

Butter for greasing the oven
Plastic wrap

INSTRUCTIONS

1
Mix all the ingredients to a crumble consistency and set aside.
2
Mix all the ingredients for the filling in a bowl.
3
Preheat the oven to 180˚C top and bottom heat. Grease a pie dish with butter, approximately 24 – 26 cm in diameter.
4
Spread the fruit mixture on the bottom of the dish and sprinkle with the crumble.
5
Place in the preheated oven and bake for about 30 minutes.

INSTRUCTIONS FOR VANILLA CREAM

1
Mix the pudding powder, sugar, and egg yolks in a bowl with a whisk until smooth. Bring the milk to a boil over medium heat and remove from heat. Stir about half of the milk into the pudding mixture and pour the mixture back into the remaining milk. Add the vanilla extract. Return to the stove and bring to a boil over low heat, stirring constantly, and continue to stir intensively for about 2 more minutes. Remove from heat and mix in the butter with an immersion blender. Cover with foil so it touches the surface and refrigerate to cool to room temperature.
2
Once the pudding is at room temperature, whisk it with a mixer and gently fold in the whipped cream with a spatula.

INSTRUCTIONS FOR POACHED PEARS

1
Simmer the mixture in a pot for about 5 minutes (bring to a boil and cook for 5 minutes). Add the pears to the mixture and simmer on low heat for about 25 – 30 minutes (we don't want to overcook them, adjust the time according to the size of the pears).
2
Carefully remove the pears from the syrup and place them in a bowl with prepared ice water. Leave for about 30 seconds, then carefully remove and let drain. Reserve the syrup for serving.
3
Scoop the crumble directly from the dish with a spoon into a bowl or onto a plate. Add a scoop of cream, a poached pear, and drizzle with syrup.

Under Cake Pressure

Behind the blog Under Cake Pressure are two sisters united by a passion for creating desserts. Veronika and Alžběta create exclusive recipes for Rohlík, so you too can enjoy their delicacies!