Pears in crystal

Category: Confectionery
Pears in crystal


for mold dough 24 cm
flour 300 g
butter 150 g
eggs 1 PC
baking powder 1 tsp
salt 0.5 tsp
vinegar 5-9% 0.5 tsp
water ~ 30 ml
for syrup
pears (small) 6-7 pcs
lemon (juice and zest) 1 PC
water 700-750 ml
sugar 200 g
vanilla (pod) 1 PC
for cream
pear syrup 125 ml
cream 35% 75 ml
eggs (medium) 2 pcs.
sugar 50 g
flour 50 g
vanilla sugar 8 g
rum (optional)
for filling
pear syrup 250 ml
gelatin (powder / sheets) 10 g / 5 pcs

Cooking method

  • Pears in crystal
  • Pears in crystalPears in crystal Sift flour, mix with salt and baking powder. Add diced cold butter, and quickly grind into crumbs. In a separate bowl, loosen the egg, pour in vinegar and water (do not add all the water at once, it may need less). Pour the mixture into the flour crumbs and quickly knead the dough. Wrap the dough in a plastic wrap and remove the refrigerator for 30 minutes.
  • Pears in crystalCover the bottom of the split form with baking paper. Remove the dough from the refrigerator, roll it into a circle and transfer it to the mold, lining the bottom and walls of the mold. Chop the dough with a fork. Place the mold in the freezer for 20 minutes. Bake the frozen base in an oven preheated to 200 degrees for about 20-25 minutes. Leave the finished base to cool in the mold.
  • Pears in crystalPeel the pears. The seeds can also be removed, remove from the bottom without cutting the pears. I did not do this, Conference pears have very small ones, one might say they are absent.
  • Pears in crystalPears in crystal The pears must be boiled in sugar syrup. For syrup, add lemon zest and juice, sugar, vanilla pod to a saucepan and pour boiling water over. Place the pears with the skins so that they sit tight and the syrup covers them completely (add more boiling water if necessary). Put on fire, bring to a boil and cook for 5-7 minutes until pears are soft. Pears should not be overcooked, they should keep their shape well. Turn off the heat and leave the pears in the syrup to cool to room temperature. It is best to cover the pan with a lid to prevent the pears from darkening.
  • Pears in crystalPrepare vanilla cream. Mix flour and sugar, pour in pear syrup, stir. In a separate container, lightly beat the eggs with vanilla sugar, pour in the cream and beat again. Combine both mixtures and mix. Optionally add rum.
  • Pears in crystal Pears in crystalRemove the pears from the syrup and pat dry with paper towels. Put the pears in the mold (you can cut off the bottom of the pears a little so that they stand better) and pour the egg-flour mixture. Send the form to the oven preheated to 180-190 degrees. Bake for 30-40 minutes, the cream should thicken. Leave the finished cake in the form, let it cool to room temperature.
  • Pears in crystalPrepare a gelatinous filling. Pour the gelatin sheets with water for 10 minutes, let it swell, then squeeze, completely dissolve in a water bath (or microwave) and pour into the pear syrup, stir, pour over the cake, pouring over the pears. Put the pie in the refrigerator until the pouring hardens.
  • Pears in crystal
  • Pears in crystal


The recipe was taken from Irina Khlebnikova.

The recipe is given for a 24 cm mold. I baked in a 20 cm mold. I made the dough with 250 grams of flour, proportionally reducing the rest of the ingredients. It is better to take pears sweet and dense, not overripe. The "Conference" variety is excellent.
Despite the crystal effect, the jelly layer does not need to be made large, it is better not more than 0.5-0.7 cm.
For those with a sweet tooth, it makes sense to add 2-3 tbsp to the dough. l. Sahara.
Irina Khlebnikova writes that this pie is based on a very famous recipe from Julia Child, but in Julia's recipe, pears are filled with boiled apricot jam. You can also make this option. To do this, boil 4-5 tablespoons of apricot jam with 150 ml of pear syrup and pour over the pie.

Galya! Well, as always .. just a masterpiece! Everything is clear and accessible! Beautifully as performed
How beautiful and delicious!
Mandraik Ludmila
Gala, for a long time I had this recipe and all the pears of my own, then laziness, then no time, even though I will look at such beauty. Well done! Give me a piece
Girls, Olya, Tatiana, Thank you!

Quote: Mandraik Ludmila

Gala, for a long time I had this recipe and all the pears of my own, then laziness, then there is no time ..... Give me a piece
Buttercuptake it, don't mind

I was also lazy for a long time. And she baked it more than once, but they did not reach all the hands
How beautiful it is. And I'm sure it's very tasty.
exquisitely ...
gracefully ...
delicious ...
mind-blowing !!!
That's so beautiful! Do not take your eyes off!
But in fact, indeed, in crystal!
I sit and watch and admire. Very good!
Galina, thanks for the recipe!
Simply unreal culinary beauty!
Mandraik Ludmila
Gala, but in general this is an excellent New Year's dessert, even if the water and lemon in the crystal are replaced with champagne without gas drinks ... Well, as always ... I remembered why I didn't do it, I don't have an oven in the village, pears don't fit vertically in a miracle frying pan, but without them there is no point
Gal, I don't even need to go into the recipe, I can accurately determine from the photo - Galin's masterpiece! It looks insanely tempting, I will definitely try it, thank you very much for the recipe and for the aesthetic pleasure!
Wow! Great performance!
Galya, this is a masterpiece, and the title is a song! Very nice!
Galina Byko
Very nice!!!!
And what do you call it? I owe Manin a braid, but I didn’t notice HOW it happened
Pears in crystal
Peter Push
Gala, great dessert for New Years, thanks! Here we have November pears, yellow and soft. Maybe tangerines will work?
Galinano words! I faint.
Girls, thank you! I am very glad to see you all in the topic!
The recipe is not complicated, it was more difficult to make an attractive photo. I'm glad that you appreciated my efforts.

Quote: Mandraik Ludmila

this is a great New Year's dessert, even if you replace the water and lemon in crystal with champagne without gas drinks ...
Buttercup, if you want, you can. Here Larisa Dopleta, for example, has a pike perch in champagne.

zvezda, Olyawhat are you doing already? You are not a star, but a meteor!

Peter Pushbetter with pears.
Quote: Gala
and the meteor
And then ..: fly: I'll do it in the morning, or I'll cook the dough now, and bake it in the morning. Did I understand correctly that this is a kind of shortbread dough? I think that there will be nothing for him in the hall .. or is it better to do everything in the morning then?
Olya, he won't have anything in the fridge, but why keep him for so long? It is done very quickly, you can also use a blender with a knife attachment.
Galya, then I'll do it! It would be possible to cook pears now, but I'm afraid they will lose their shape. I don't really like vanilla, can I add a spoonful of Amaretto to the syrup?
Olya, pears do not need to be cooked in advance, they will not lose their shape, but they will darken. Amatetto, yes, you can add.
Quote: Gala
no need to cook in advance,
So that's great! I can go to bed with a clear conscience .. all the products are prepared, in the morning just stir and yOho!
Gala, I will dream of such a masterpiece at night. There is everything for a masterpiece, even pears.
I saw a photo in contact and immediately realized what Gala had done. I went to the link to check: girl_blum: turned out to be right
We must do something for work, for a holiday.
Galya, thanks. Very nice and I suspect delicious.
Irina Dolars
Galina, you cannot pass by such beauty!
This must be tried!
How does the box itself taste? How soft / hard?
Irina, the box is quite soft, sandy crumbly, it becomes a little compacted in the refrigerator. Not sweet. And the pie is not very sweet, maybe it makes sense for a sweet tooth to add 2-3 tbsp. l. Sahara.

Girls, Tanyulya, Irina,
And I am ready for your (with Angela) delights (otherwise you don’t know what else you’ll come up with, but it’s already easier .. do it, smart girls!)
Pears in crystalPears in crystal
The dough in x-ke, the pears went to cook .. I didn't really understand about the gelatinous filling .. how much syrup did you calculate for such a quantity of gelatin?
how much syrup
Olya, I missed it. Inserted in the recipe, thanks for noticing.
If something is not clear, below I will give a link to Khlebnikova's recipe, everything is detailed there.

p * ec * he * m * / pirog-grushi-v-khrustale.html! Take away the stars!

Galya! SOS !! Everything is in the oven, but the cream turned out just catastrophically little, only the bottom covers 1 cm! What to do
Olya, what size is your uniform? I kept the fill all the time.
Can I still fill and top up?
It's been baking for 20 minutes! 22cm! I counted everything ... I missed something, maybe because pears

they brazenly stole her from me

Maybe because of the pears. The recipe for the shape of pears should contain 6-7 pieces. You could not count the fill, 22 cm is not much different from 24 cm.
Galina, she rose high ... I can't say whether it will fall or not, but I've already turned it off! Nothing, I'll think of something (if anything) nobody canceled the BZ
Ol, and what is BZ?
Protein Custard
Very original!!! merci ...
Here I am reporting! I screwed up myself wherever possible Who will bake in the form of 22 do not count anything, great and so! My pears are very fragrant and just tart, I took a conference, I will try with another variety. I added a spoonful of Amaretto to the syrup. There was so much syrup that I got her 3 molds (for sweets for which) marmalade, I made on agar. For some reason I poured the top fill immediately hot and leaked a little on the sides, but not critical. The taste - both the dough and cream are very tender and most importantly not cloying (right for me) TASTY!
Pebble! Huge to youPears in crystal
Here, I spread it with all the mistakes, I just cut the dough on a plate and that's it. Pears in crystalPears in crystal
Pears in crystalPears in crystal
Irina Dolars
Olya, this is already a new recipe with marmalades
Irina, gummies are delicious! I just had to attach the syrup somewhere, and close my jambs (I didn't have enough cream) Cook girls, it's quite convenient and easy to prepare!
Quote: Gala
The recipe is not complicated, it was more difficult to make an attractive photo
Magic beauty turned out!

Olya, zvezda, I breathed out Thank you, dear, for your very cute and delicious report!

Olya, Premier, nice to see you again, thanks!
Galya, came with gratitude! I did everything according to the recipe, did not reduce anything, did it in portions. It turned out: 2pcs-dia. 10 and 3pcs-dia. 8. Delicious! I didn't even have time to photograph everything, two of them were eaten at once.
And my report

Pears in crystal
And the cut

Pears in crystal
Tatyana, great report! Thanks for the photo! I'm glad
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
Checkmark, congratulations on the next (but not the last !!!) medal! The recipe is sumptuous.
Galya! And I, as having already tried this recipe and enjoyed the taste Pears in crystal
Gala, Checkmark, congratulations! Although hands have not yet reached, but this beauty is in the plans - a must!
ChefThank you very much for the award!
Girls, gala10, zvezda, eta-007, Thank you!
Gala, CONGRATULATIONS! : flowers

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