Warm Pear, Honey and Almond Gratin with Yogurt Cloud
An original spoon dessert featuring pears roasted with honey and lemon, topped with a light almond-oat crust and finished with whipped yogurt and a touch of cinnamon. It balances juicy fruit, a crisp surface, and a fresh creamy finish.
Ingredients
- 4 approx. 700 g ripe but firm pear (peladas, without core and cut diced medium)
- 70 g honey (divided)
- 1 30 ml of juice + 1 g of zest lemon (juice and zest)
- 45 g unsalted butter (derretida)
- 60 g rolled oats (tradicional)
- 80 g ground almonds (finely ground)
- 35 g all-purpose flour (for the cobertura)
- 40 g brown sugar (for the cobertura)
- 3 g ground cinnamon (divided)
- 1 g fine salt (a pinch)
- 5 ml vanilla extract (for the yogur)
- 180 g plain Greek yogurt (cold)
- 80 ml heavy cream (cold)
- 25 g sliced almonds (for terminar)
- 6 g mint leaves (optional, for decorar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 375 °F / 190 °C. Lightly grease a medium baking dish with a little of the melted butter.
- 2
In a bowl, toss the pears with 40 g of the honey, the lemon juice, and the lemon zest. Transfer the fruit to the baking dish and spread it into an even layer.
- 3
Sprinkle the pears with 1/2 teaspoon of the cinnamon and a pinch of salt to enhance the flavor. Bake for 10 minutes at 375 °F / 190 °C while you prepare the topping.
- 4
In another bowl, combine the oats, ground almonds, all-purpose flour, brown sugar, the remaining 1/2 teaspoon cinnamon, and the salt. Add the remaining melted butter and mix with a fork until you get moist crumbs.
- 5
Carefully remove the dish from the oven and scatter the topping over the partially roasted pears. Sprinkle the sliced almonds on top and drizzle with the remaining 30 g honey.
- 6
Bake again for 18 to 20 minutes at 375 °F / 190 °C, until the top is golden and the pears are tender but not falling apart. Let it rest for 5 minutes.
- 7
While the gratin rests, whip the cold heavy cream to soft peaks. Fold in the Greek yogurt and vanilla extract to create a light yogurt cloud.
- 8
Serve the gratin warm in bowls. Top each portion with a generous spoonful of yogurt cloud and garnish with mint leaves if desired.
Chef tips
If the pears are very juicy, add 1 extra tablespoon of flour to the topping to keep it crisp. For a deeper golden finish, place the dish under the broiler for 1 to 2 minutes, watching closely.
Substitutions
You can replace the pears with firm apples. Ground almonds can be swapped for ground hazelnuts, keeping the tree nut allergen in mind. If you do not have Greek yogurt, use thick plain yogurt and slightly reduce the cream.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
Illustrative imageTeakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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