← Back to Search Results
baking American, British, French
Baked Pears with Wine and a Scrumptious Walnut Cream Recipe-15972

Photo by: David Loftus
Comments: 0


When I worked in France I would visit a lovely little bakery once a week to buy a tart filled with a really amazing walnut cream, with poached glazed pears on top. It was such a joy to eat that I wanted to give you a recipe based on these flavours – the combination is fantastic. At Christmas time it’s nice to use chestnuts instead of walnuts, or you could even bash up or grate some good-quality chocolate to sprinkle over the pears as well.

Yield: Serves 4


  • 1 vanilla pod
  • 4 good-quality seasonal pears, peeled
  • 125g/4 1/2 oz dark muscovado sugar, plus a little extra
  • 2 large wineglasses of red or white wine
  • 2 oranges
  • 200g/7oz peeled walnuts
  • 255g/9oz mascarpone


Preheat the oven to 220ºC/425ºF/gas 7. Score down the length of the vanilla pod and remove the seeds by scraping a knife down the inside of each half. Put the pears into a tight-fitting ovenproof pot or pan, add the 125g of sugar, wine, vanilla pod and seeds, and the peel and juice of 1 orange and bring to the boil. Sprinkle over half the walnuts and then put in the oven to bake. Every so often, baste the pears with the syrup they are cooking in, as this will give them a nice glaze. Cook for around 20 to 30 minutes, depending on the ripeness, until the pears are tender but still holding their shape, then remove from the oven and allow to cool while you roast the remaining walnuts on a baking tray in the oven for 5 minutes – make sure you keep an eye on them as they can quickly go from golden to black and you don’t want burnt walnuts!

Remove the vanilla pod from the syrup. When the walnuts are done, either whizz them in a Magimix or bash them up with a pestle and mortar until you have a paste. Whip up the mascarpone with the walnut paste, the zest and juice of the other orange and enough sugar to sweeten, and serve this cream with the baked pears, the nuts, some orange peel and some of the cooking syrup.

© 2004 Jamie Oliver

Note from Cookstr's Editors

A wineglass full is equivalent to 5oz.


Nutritional Information

Nutrients per serving (% daily value)

864kcal (43%)
165mg (16%)
49mg (82%)
244mcg RAE (8%)
70mg (23%)
212mg (9%)
15g (77%)
55g (84%)
2mg (13%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

usa-cookbook U.S.A. Cookbook
by Sheila Lukins
amor-y-tacos Amor Y Tacos
by Deborah Schneider
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
a-new-way-to-cook A New Way to Cook
by Sally Schneider
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
cook-with-jamie Cook with Jamie
by Jamie Oliver
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
living-raw-food Living Raw Food
by Sarma Melngailis

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?