Sauteed Pears with Hazelnut Praline Cream

At one point when I was doing my live show, I was banned from using both pears and hazelnuts.  Apparently I am addicted. You will love this simple, perfectly balanced dessert that seems like you slaved all day, when it only takes 40 minutes.    



Hazelnut Praline:

1/4 cup hazelnuts, shelled (60 ml)

1/2 cup sugar (125 ml)


1 Tbsp. butter (15 ml)

2 large bosc pears, ripe but firm , peeled, cored and sliced 

1/4 cup port (50 ml)

1 Tbsp. lemon juice  (15 ml)

1 cup whipping cream , whipped to soft peaks (250 ml)

2 Tbsp. icing sugar (25 ml)

1/2 tsp. vanilla extract (2.5 ml)



In a  medium sauce pan with heavy bottom on high , heat sugar until melted and starting to turn amber.  Add the hazelnuts and continue to cook for about 2 minutes or until sugar turns a rich brown caramel colour.  Tilt pan to blend sugar, do not stir.  Ensure that you have a baking sheet lined with parchment paper(or greased), ready as mixture is very hot.  Remove from heat immediately and pour onto baking sheet.  Let cool completely .  Transfer to food processor and grind . 


Saute pears in butter for about 3-4 minutes or until just soft and golden.  Add the port and  lemon juice.  Toss for a couple of minutes just to reduce sauce a little.  Remove from heat. 

To serve

Whip cream with icing sugar until peaks begin to form.  Fold in the ground praline. 

Serve over warm pears. 

Serves 4-6.

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