I like to prepare this delicious Oven-Baked Pear & Rhubarb with Verjus in Stoneware Ramekins, and bring these pretty clay pots to the table with the lids on.
The dessert is best served warm and I like to leave a 3/4 inch space at the top, so each diner can add a nice dollop of whipped cream to the top, at the table.
How to Oven-Bake Pear & Rhubarb with Verjus in Stoneware Ramekins:
- Note: Because rhubarb varies as to how tart it is, it’s best to double-check the rhubarb for sweetness, and adjust the quantity of sugar added.
Type: Dessert Recipe
Prep Time: 35 min
Cooking Time: 20 min
Yield: Two 2 1/2 cup stoneware ramekins, clay pots or cups
The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:
- 1 large pear – washed, peeled, seeded & halved
- 2 tbsp butter
- 1-3/4 cups sugar
- 1 tbsp Verjus – I used Niagara Cuisine Verjus.
- 2 cups rhubarb – fresh or frozen, washed & cut into 1/4 – 1/2 inch segments
- 3 tbsp strawberry jam – We used strawberry freezer jam.
- 3 cups water
- 1/4 tsp cardamom
- 1/8 tsp cayenne pepper
- 1 tsp cornstarch
- 1 tsp flour
- Preheat oven to 350 degrees F.
- In a small, narrow sauce pan, add 1 cup of sugar to 3 cups of water. Stir to dissolve the sugar. Bring to a boil and submerge the two pear halves, continuing to poach the pears until they are somewhat softened, but still remain intact. Remove saucepan from heat and set aside. * Note: Do not overcook.
- In a mixing bowl, to the rhubarb, add 3/4 cup sugar, 1/4 cup of poaching syrup, Verjus, cornstarch, flour, cardamom, cayenne pepper and strawberry jam, and stir through to combine thoroughly. * Tip: This would be a good time to check the rhubarb mixture for sweetness.
- Using some of the butter, thoroughly coat the inside of the clay pots and lids.
- Pour rhubarb mixture into each of the clay pots, filling to about half way.
- Add one pear half to each clay pot.
- Add enough of the prepared rhubarb to fill the clay pots up to 3/4 inch from the top.
- Add half of the remaining butter to the ingredients in each of the two pots. Cover pots with their lids.
- Place pots on a baking sheet and place into 350 degree F oven for up to 25 min, or until rhubarb is soft and pear halves are knife tender. Check the fruits for doneness at the 15 min mark.
- Remove pots from oven and allow to stand until they have cooled down to warm.
- Serve warm with whipped cream available for each diner to add a dollop or as much or little as they desire.
The little clay pots are fun to have at the table. Do try this recipe for an unusual taste experience – just the thing to finish off a great meal.
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This recipe for Oven-Baked Pear, Rhubarb & Verjus Dessert Cups is sweet, tangy and very delicious.
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