The uniquely spiced fruit and earthy crunch of this Hazelnut Pear Flambé sauce lends Northwest flair to a variety of simple but elegant desserts.
Adding Pears to the Menu
These shorter days of autumn mean less variety at the fruit stand. Once again the produce bins are filled with apples and pears. In muted shades of crimson, green and yellow, pears subtly complement the rounder shape, glossier color, even the crisp texture of seasonal apples. Yet all the while pears gently hint at a quiet complexity and sophistication apples can only dream of.
I have always found pears fascinating. I must admit, however, that I only started cooking with them fairly recently. Finally, I got the hang of ripening them at home and figured out when they are ready to use. After poaching pears and roasting pears last year, I am now on the lookout for new ways to add them to recipes. So, when I was recently unable to find the suggested ingredients for a cheesecake topping, the first thing I thought of as a substitute was pears.
Hazelnut Pear Topping
It didn’t hurt that I also found this wonderful recipe in an old newspaper clipping from The Oregonian. I saved it because it promises both simplicity and drama. A pinch of five-spice powder adds an exotic note to the familiar local flavor of Northwest pears and hazelnuts. Even more intriguing is the step that calls for setting it aflame! I’ve always wanted to master a flaming dessert and add it to my repertoire.
Of course, the flambé step here is totally optional. If you don’t have the time or interest in the drama this recipe will still taste terrific. It can even be made ahead, if desired, to cut down on last minute preparation. I must say though, especially if you like to entertain as you cook, the flambé step adds a lot of interest at serving time.
Hazelnut Pear Flambé sauce fits into any seasonal menu gracefully, depending on what it tops. Ice cream or cheesecake, gingerbread or pancakes; all are elevated by this delicious topping. It’s uniquely spiced fruit and earthy crunch lend Northwest flair to a variety of simple but elegant desserts.
Hazelnut Pear Flambé
Course: DessertCuisine: AmericanDifficulty: Medium6
servings5
minutes10
minutes15
minutesThe uniquely spiced fruit and earthy crunch of this delicious sauce lends Northwest flair to a variety of simple but elegant desserts.
Ingredients
1/4 cup unsalted butter
1/4 cup firmly packed brown sugar
1/4 teaspoon Chinese five-spice powder
2 pears, peeled, cored and sliced
1/4 cup light rum
1/4 – 1/2 cup hazelnuts
Directions
- Pour the rum into a small glass or bowl. Set aside.
- Place a frying pan on the stovetop over medium heat. When hot, add the butter, brown sugar and five-spice powder. Stir to combine. Continue cooking, stirring occasionally, until the sugar dissolves.
- Increase heat to high. Add the hazelnuts and pears to the sugar mixture and cook until the pear is tender, approximately 2 minutes.
- Remove the pan from the heat and turn off the burner. Be sure you are not standing over the pan, that the pan is not under an exhaust fan, and that the area is clear of any flammable items. Pour the rum from the small glass over the mixture (DO NOT POUR DIRECTLY FROM THE BOTTLE). Then CAREFULLY set the rum aflame with a long lighter. Now, carefully reignite the burner, return the pan to the stovetop and continue cooking until the rum burns off and the flame goes out, about 2 minutes.
- Spoon the Hazelnut Pear topping over Smokey Blue Cheesecake, or sliced Pound Cake.
- Serve and enjoy!
Notes
- Recipe Source: adapted from FOODday where it was attributed to “Martin Yan Quick and Easy“
- This hazelnut pear topping would also be delicious served with gingerbread, pancakes, coconut ice cream and other recipes.
Hi, not sure if you’re still active——
Is there an alternative to the rum, or does the alcohol burn out?
Thanks!
I had always heard that when you cook with spirits the alcohol burns away while the flavor remains. Recently, however, I read that some, and maybe even quite a bit, of the alcohol remains after a flambé. Personally, I can’t say for sure.
I have never tried this recipe without the rum so I can’t recommend an alternative that will provide the same drama. For the flavor, however, I think you can safely skip the rum, and the flames, and the sauce will still be quite enjoyable.
Ellen Glek – I don't remember having too much trouble finding Five Spice Powder. I think it can be found in a regular supermarket though it may have been in the ethnic section.
If you can't find it but want an authentic Five Spice flavor I think the anise is an important taste note in the mixture. On the other hand, I think this recipe would still be delicious using cinnamon, ginger or a combination of spices as you describe, to substitute for the Five Spice Powder. Don't be afraid to experiment!
This is the perfect recipe for the abundance of pears I have right now! Can you give any tips on where to find five-spice powder? Wikipedia says it's (star anise), cloves, cinnamon, huajiao (Sichuan pepper) and ground fennel seeds. Am I going to have to track down an asian grocery store, or do you think cinnamon, cloves, and pepper would come close?
Beautiful! I find the five spice to be intriguing. I just recently began using pears in my cooking as well. I love them!
how pretty and delicious looking
I'd eat anything with hazelnuts, especially this.
Hey you!
This is beyond the beyond and far more greater than the greatest. :)I am not one for hazelnut but I love pear! What a beautiful creation, you're amazing!
Wow is this a show stopper!
Oh Lisa it's beautiful, I absolutly love this, and with hazels..just perfect.
This would be SO delicious over gingerbread. Hazelnuts and pears are a marriage made in heaven. Thanks for sharing this one, Lisa.
Another great dish that showcases our Northwest bounty! We love the way its simple elegance celebrates fall.
i don't know which sounds better–putting this atop cheesecake, pancakes, COCONUT ice cream, or simply scarfing it down by the spoonful. what a delight!
That is a work of art!
Oh, my, Lisa, this looks just spectacular! I've recently discovered what a "good" pear tastes like, and they definitely will give apples a run for their money!
There is nothing like a juicy ripe pear..I never knew what I was missing until earlier in the season. This is a gorgeous presentation!!