{"id":2959,"date":"2021-11-06T16:35:25","date_gmt":"2021-11-06T14:35:25","guid":{"rendered":"https:\/\/democraticgourmet.com\/?p=2959"},"modified":"2021-11-06T19:58:14","modified_gmt":"2021-11-06T17:58:14","slug":"baked-pears-with-almonds-and-cardamom-creme-anglaise","status":"publish","type":"post","link":"https:\/\/democraticgourmet.com\/it\/baked-pears-with-almonds-and-cardamom-creme-anglaise\/","title":{"rendered":"pere al forno con mandorle e crema inglese al cardamomo"},"content":{"rendered":"<h3 class=\"has-text-align-center wp-block-heading\"><em><em>Le pere sono tra le protagoniste dell'autunno. Farcitele con mandorle o altra frutta secca per un bellissimo dessert autunnale.<\/em><\/em><\/h3>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<h5 class=\"wp-block-heading\">ingredienti (costo circa 2,5\u20ac pp)<\/h5>\n\n\n\n<p>per la crema inglese<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>300 ml di latte<\/li><li>300 ml di latte<\/li><li>30 g di zucchero<\/li><li>2 baccelli di cardamomo<\/li><li>1 pizzico di sale<\/li><\/ul>\n\n\n\n<p>per le pere al forno<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>4 pere<\/li><li>50 g di mandorle<\/li><li>\u00bc cucchiaino di cannella in polvere<\/li><li>1\/8 cucchiaino di chiodi di garofano macinati<\/li><li>25 g di burro<\/li><li>65 ml di miele<\/li><li>1 pizzico di sale<\/li><\/ul>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<p>Ciao, volete mangiare un dessert relativamente sano e leggero? Qualcosa senza una grande quantit\u00e0 di burro e con una minima quantit\u00e0 di zucchero? Allora, provate questo dolce!!!  <\/p>\n\n\n\n<p>Per prima cosa prepariamo la crema inglese. Mettiamo una ciotola in frigo e la lasciamo raffreddare. <\/p>\n\n\n\n<p>In un pentolino scaldiamo il latte con i baccelli di cardamomo, schiacciati per aiutarli a sprigionare i loro aromi. Poco prima che il latte raggiunga il bollore, togliamo dal fuoco, copriamo con pellicola e lasciamo in infusione.<\/p>\n\n\n\n<p>Nel frattempo, in una ciotola adatta a bagnomaria, montiamo i tuorli con lo zucchero e il sale, fino a ottenere un colore bianco chiaro. Incorporiamo il latte infuso (dopo averlo scolato e scartato il cardamomo), poco alla volta. Quindi mettiamo la ciotola a bagnomaria con acqua calda, ma non bollente (l'acqua non deve toccare il fondo della ciotola) e cuociamo dolcemente la crema, sbattendo continuamente fino a quando si addensa. <\/p>\n\n\n\n<p>Non appena la crema inizia ad addensarsi togliamo la ciotola dal bagnomaria, ne trasferiamo il contenuto nella ciotola fredda e continuiamo a sbattere, in modo da abbassarne la temperatura e fermare la cottura. In questo modo garantiamo una consistenza setosa e la totale assenza di grumi. Copriamo con pellicola a contatto e teniamo in frigorifero a raffreddare, fino al momento di servire.<\/p>\n\n\n\n<p>Quindi procediamo con le pere al forno.<\/p>\n\n\n\n<p>Facciamo uno sciroppo di miele piuttosto denso, diluendo 2 parti di miele con 1 parte di acqua calda. Sbucciamo e tritiamo grossolanamente anche le mandorle. Per sbucciarle facilmente, le immergiamo per un minuto in acqua bollente.<\/p>\n\n\n\n<p>Sbucciamo (non \u00e8 necessario se le pere sono biologiche), tagliamo a met\u00e0 verticalmente e private del torsolo le pere, cercando di mantenere il gambo su una met\u00e0. Quindi \"scaviamo\" un po' di pi\u00f9 la loro cavit\u00e0 per creare spazio per il ripieno. Le spennelliamo con 1 cucchiaio di sciroppo e le disponiamo su una teglia, leggermente imburrata. Se le pere non sono abbastanza mature, si consiglia di cuocerle in camicia fino a 20 minuti, prima di farcirle. <\/p>\n\n\n\n<p>Mescoliamo 25 g di burro ammorbidito con 3 cucchiai di sciroppo di miele, le mandorle pelate e le spezie, quindi farciamo le cavit\u00e0 delle pere con questo composto. Versiamo il resto dello sciroppo sulle pere.<\/p>\n\n\n\n<p>Cuociamo in forno preriscaldato a 180 gradi (funzione statica) per circa 30 minuti o fino a quando il ripieno non diventa ben dorato. Durante il tempo di cottura, uniamo ogni tanto le pere con lo sciroppo della padella. Quindi copriamo con un foglio di alluminio, abbassiamo il fuoco a 150 gradi e continuiamo la cottura, fino a quando le pere diventano molto tenere. Il tempo totale dipende dalla loro dimensione e maturazione. <\/p>\n\n\n\n<p>Mettiamo un po' di crema inglese al centro di ogni piatto e adagiamo sopra due pere tagliate a met\u00e0. Irroriamo con un po' di sciroppo di miele e alcune mandorle tritate rimaste nella teglia.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Pears-stuffed-with-almonds-craime-anglaise-caramel-15-1024x683.jpg\" alt=\"\" class=\"wp-image-3587\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Pears-stuffed-with-almonds-craime-anglaise-caramel-15-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Pears-stuffed-with-almonds-craime-anglaise-caramel-15-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Pears-stuffed-with-almonds-craime-anglaise-caramel-15-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Pears-stuffed-with-almonds-craime-anglaise-caramel-15-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Pears-stuffed-with-almonds-craime-anglaise-caramel-15-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Pears-stuffed-with-almonds-craime-anglaise-caramel-15-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Pears-stuffed-with-almonds-craime-anglaise-caramel-15-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Pears-stuffed-with-almonds-craime-anglaise-caramel-15-1568x1045.jpg 1568w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Pears-stuffed-with-almonds-craime-anglaise-caramel-15.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>","protected":false},"excerpt":{"rendered":"<p>Pears are among autumn&#8217;s protagonists. Stuff them with almonds or other dry nuts for a beautiful fall&#8217;s dessert. ingredients (cost about 2,5\u20ac pp) for the&#8230;<\/p>\n<div class=\"more-link-wrapper\"><a class=\"more-link\" href=\"https:\/\/democraticgourmet.com\/it\/baked-pears-with-almonds-and-cardamom-creme-anglaise\/\">Continue reading<span class=\"screen-reader-text\">pere al forno con mandorle e crema inglese al cardamomo<\/span><\/a><\/div>","protected":false},"author":3,"featured_media":4124,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[517],"tags":[533,522,1059,598,974,1070,543,649],"class_list":["post-2959","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","tag-almond","tag-butter","tag-cardamom","tag-cinnamon","tag-cloves","tag-creme-anglaise","tag-honey","tag-pear","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>baked pears with almonds and cardamom cr\u00e8me anglaise - Democratic Gourmet<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/democraticgourmet.com\/it\/baked-pears-with-almonds-and-cardamom-creme-anglaise\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"baked pears with almonds and cardamom cr\u00e8me anglaise - Democratic Gourmet\" \/>\n<meta property=\"og:description\" content=\"Pears are among autumn&#8217;s protagonists. 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