Aproveite a doçura das pêras com esta sobremesa elegante e refrescante, perfeita para fechar uma refeição de verão ou impressionar numa ocasião especial. O flan de pêras é simples, mas surpreendente: combina fruta cozida em calda de canela com uma textura suave e cremosa, fresca e leve. Sirva bem gelado para realçar os aromas da fruta e do limão – é irresistível e diferente!

Ingredientes (6 Pessoas)

  • 1 kg de pêras
  • 100 gr de açúcar
  • 1 lata de leite condensado
  • 2 dl de natas
  • 7 folhas de gelatina
  • sumo de 1 limão
  • 3 dl de água
  • 1 pau de canela

Preparação

  1. Descasque as pêras, corte-as ao meio, retire-lhes as sementes, corte-as em pedaços e deite-os para um tacho.
  2. Regue com o sumo de limão, junte o pau de canela, o açúcar e a água, leve ao lume e deixe cozinhar até ficar quase sem líquido.
  3. Rejeite depois o pau de canela e reduza a puré.
  4. Ponha as folhas de gelatina a demolhar em água fria durante 5 minutos, depois escorra-as, junte-as ao puré de pêra ainda quente, mexa bem até ficar bem dissolvida e deixe arrefecer.
  5. Adicione depois o leite condensado e mexa.
  6. Bata as natas em chantilly, junte à mistura e envolva delicadamente.
  7. Deite o preparado anterior para uma forma previamente passada por água fria e leve ao frio até ficar solidificado e bem fresco.
  8. Antes de servir, mergulhe rapidamente a forma em água quente, desenforme e sirva fresco.

Time to let something truly pear-fect shine! Dive into the English version of this classic below.

Pear Flan

Looking for a dessert that feels luxurious but is actually a breeze to make? Enter Pear Flan—a chilled, creamy pudding that puts ripe pears at centre stage, capturing their juicy sweetness and delicate aroma. This recipe blends cooked pear purée with condensed milk and whipped cream, set with gelatine for a silky, sliceable texture. The cinnamon stick and lemon lend gentle spice and bright freshness, making each mouthful layered and lightly fragrant.

Pear Flan is ideal for the warmer months or any time you need a light, elegant finish to a meal. The preparation is straightforward, and the result is an impressive, crowd-pleasing dessert with a taste that’s both nostalgic and modern. For an extra touch, serve with a scatter of toasted almonds or fresh mint—and don’t hesitate to swap pears for apples or quinces when in season.

Ingredients (Serves 6)

  • 1 kg pears
  • 100g caster sugar
  • 1 can sweetened condensed milk
  • 200ml double cream (or heavy cream)
  • 7 sheets gelatine
  • Juice of 1 lemon
  • 300ml water
  • 1 cinnamon stick

Method

  1. Peel the pears, cut them in half, remove the seeds, chop into pieces, and place them in a saucepan.
  2. Add the lemon juice, cinnamon stick, sugar, and water. Cook over medium heat until the fruit is soft and most of the liquid has evaporated.
  3. Remove the cinnamon stick and blend the pears into a smooth purée using a stick blender or food processor.
  4. Meanwhile, soak the gelatine leaves in cold water for 5 minutes. Squeeze out excess water, then stir the gelatine into the warm pear purée until fully dissolved. Let cool to room temperature.
  5. Stir in the condensed milk and mix well.
  6. Whip the cream to soft peaks and gently fold it into the mixture.
  7. Lightly rinse a flan or bundt tin with cold water—do not dry. Pour in the pear mixture and chill for at least 6 hours (or until completely set and cold).
  8. To unmould, quickly dip the tin into hot water, invert onto a plate, and lift off the mould. Serve chilled and enjoy!

Tip: For a festive twist, add a splash of pear liqueur to the cooked pears or sprinkle with a dusting of ground cinnamon before serving. Experiment with different fruits (apples, quinces) to create your own family classic!