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Baked pears with dried fruit & toasted pumpkin seed oil

Sans oeufs Emile NoëlEgg-free végétarien Emile NoëlVegetarian Sans gluten Emile NoëlGluten-free

Quantities: Serves 4 |  Preparation Time: 20 min |  Cooking time: 30 min


For the pears
  • 1 tablespoon of Earl Grey tea
  • 180 ml of water
  • 60 g of raisins
  • 4 pears
  • ½ lemon
  • 50 g of pumpkin seeds
  • 3 tablespoons of ground almonds
  • ½ teaspoon of powdered cinnamon
  • ½ teaspoon of vanilla powder
  • 2 tablespoons of muscovado sugar
  • 20 g of butter
For the crust


For the pears
– Preheat the oven to 180°C.
– Infuse the Earl Grey tea in hot water.
– Rinse the raisins in clear water and let them swell in the highly concentrated tea for 10 minutes, then drain them. Keep the liquid.
– Cut the softened pears in two retaining the skin. Remove their centres and sprinkle them with a little lemon juice.
– Blend the pumpkin seeds to obtain a coarse powder.
– Toast the pumpkin seed powder and almond powder in a fat-free frying pan.
– In a bowl, combine the toasted oilseed powders, cinnamon, vanilla powder, sugar and plumped up raisins.
– Garnish the pears with this mixture, and add a few hazelnut-sized pieces of butter to the pears.
– Bake the fruit for 40 minutes. After 10 minutes of cooking, add the soaking water from the raisins to the bottom of the dish. During cooking, sprinkle the pears with the cooking juice (add a little water to the dish if the liquid evaporates).

For the crust
For the crispy topping – Brown the seeds in a dry frying pan.
– In a blender, mix the seeds with the oil and fleur de sel.
– When it is time to serve the pears, sprinkle them with the crispy seeds.
Recipe © C’est ma food

You can serve this dessert with a scoop of vanilla ice cream or almond milk, or Greek yogurt. For adults, you can add a little amber rum to the water used to soak the grapes.

Courge poires au four Emile Noël

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