The pear stuffed with lemon cream is an excellent fresh and fragrant dessert by the spoon, ideal for after a meal, a very light dessert that takes advantage of the natural sweetness of pears accompanied by a delicate lemon cream.
It’s a simple and quick dessert, perfect if you want to make a good impression with an “express” dessert, just have pears and lemons at home.
For this recipe you can use any type of pear, if you don’t have fresh lemons you can use bottled lemon juice and add a few drops of limoncello for an extra touch!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for the pear stuffed with lemon cream
- 3.38 oz Water
- 0.34 oz Lemon juice (or limoncello)
- 3 tbsps Brown sugar
- 1 1/4 cups Skimmed milk
- 2.82 oz Sugar
- 1 Egg
- 2.12 oz Corn starch (maizena)
- 1 tsp Lemon juice (or limoncello)
- 1 Lemon zest
Tools
- 2 Small pots
- 1 Stove
- 1 Pastry bag
Preparation for the pear stuffed with lemon cream
Wash the pear, cut in half (keeping the stem attached) and place it in a small pot with the open side down, add the lemon juice and brown sugar. Bring to a boil and cook over medium heat for about 15 minutes, turn the pears halfway through cooking. At the end of cooking, the pears should be soft but not mushy.
Meanwhile, prepare the lemon cream I made this cream with the Bimby but the same procedure can be done in a pot by hand, with a whisk.
For those who have the Bimby, you know how it works from the recipe book, just insert the ingredients in the bowl, bring the temperature to 194°F (90°C) at speed 3 for about 7-8 minutes, but since many do not have it, I am writing the stove version.
Heat the milk in a small pot, in the meantime beat the egg with the sugar with a whisk. Add the corn starch and a little of the just warmed milk, trying not to leave lumps.
Add the remaining part of the warmed milk, the lemon zest and place on the stove over medium-low heat.
Continue stirring until it begins to thicken.
When the cream is about to thicken add the teaspoon of lemon juice.
Continue stirring until the cream completely thickens then pour into a bowl, cover with plastic wrap and let it cool slightly.Take the already cooked and slightly cooled pear, with the help of a teaspoon remove the core and seeds and place it on a small plate.
Put the cream in a pastry bag and fill the center of the pear with swirls.
Decorate the pears with lemon zest strips, a few mint leaves, and a dusting of icing sugar.
Let the pear stuffed with lemon cream dessert rest and cool in the fridge, then serve it when it’s fresh.
Anna recommends…
For this recipe use any type of pear, as long as it is perfectly ripe, if you prefer you can also replace it with apples.
It’s a dessert that should be stored in the fridge and served cold, perfect for ending a lunch or dinner but also for a delicious snack!
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Can I use apples?
Yes, certainly, replace pears with apples and check the cooking minutes as they may vary if the apple is crunchier.
Can I stuff the pear with something else?
Yes, certainly, you can stuff with orange pastry cream or chocolate cream or Mascarpone and cream various flavors
