This jaw-dropping, over-the-top delicious dessert, is one of the best Korean pear recipes ever! It’s lovely for the holidays or a dinner party!
Idaho potatoes have inspired many recipes for me, but this is the first one that doesn’t include potatoes.
Who knew a potato would inspire one of my Korean pear recipes!?
Have you ever had a Hasselback Potato? “Hasselback” refers to a classic preparation of a potato, not the variety. Developed in the 18th century in Stockholm, Sweden, they were first made at a restaurant called Hasselbacken, which is how they were named. (Here’s an example of a beautiful Hasselback Potato and how to make them.)
Enough about potatoes! (For now, anyway.) What I really want to talk about are gorgeous, juicy and crisp Korean pears that are in season right now. Since they are firm, these delicious pears lend themselves perfectly to the Hasselback potato preparation.
Roasting them with thinly cut slits allows more flavor to be absorbed into the center of the pears, and they’ll be slightly crisp on the outside, but still soft inside. It’s all of this that makes them one of my favorite Koren pear recipes.
And all the flavors that are absorbed into the pears are absolutely divine! Anytime you add sweetness to rosemary, you get something very special.
Aren’t they so pretty!? And wouldn’t they be lovely for a holiday dessert? They do take some time, but I think it’s well worth the effort. You should make them and see if you agree. (I think you will. ;-))
Friday Flowers is just a little something I do on this site, every now and then, for fun. These Camelias are just outside my house and I love the delicate, paper-like petals. They’re almost as delicate as the thinly sliced pears.
To learn more about Friday Flowers, click here.
Enjoy!
To learn more about Korean pears, you can read my post, Introducing Korean Pears.
Here are a few more delicious Korean pear recipes:
- Asian-Style Slaw with Korean Pears
- Grilled Rib-Eye Steak Marinated in Asian Spices and Korean Pear
- Honey Glazed Korean Pears in Wonton Crisps with Honey Cinnamon Mascarpone
This is not a sponsored post. Melissa’s Produce sent me Korean Pears for recipe testing, and as always, all opinions are my own.
- 2 teaspoons unsalted butter divided
- 1 cup water
- 1 cup granulated sugar
- 1 tablespoon fresh grapefruit juice
- 2 teaspoons finely chopped fresh rosemary
- 1 teaspoon vanilla extract
- 2 Korean pears
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Preheat the oven to 400 degrees F, adjust a rack to just above the center of the oven, and use 1 teaspoon of the butter to grease an approximately 8 X 8 X 3-inch baking dish. Set aside.
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In a small saucepan, combine the water, sugar, grapefruit juice, rosemary and vanilla. Bring to a boil and then turn off the heat. Stir to ensure all of the sugar has dissolved. Set aside.
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Peel the pears and then cut them in half, lengthwise. Use a melon baler to remove the seeds from each half, and then a paring knife to cut out any remaining stem.
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With a very sharp paring knife, cut as many slits as you can, and as thinly as you can, horizontally, into the round side of the pear halves. Do not cut all the way through the pear! Your knife should stop about about 1-inch from the bottom.
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Place the prepared pear halves, flat side down, in the greased baking dish.
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Then pour the rosemary syrup over them. (Do not wash the saucepan - you'll need it later.) The pears should be well coated -- you can use the tip of a knife to open each slit slightly to be sure the syrup goes inside. The syrup will only go about 1/4 to 1/2 way up the sides of the pears.
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Place the pears in the preheated 400 degree F oven and set the timer for 15 minutes. Use a small ladle or a soup spoon, to baste the pears, again getting the syrup into the slits. (The slits will become more open as they roast, and it will therefore become easier to do this.) Continue to set the timer and baste every 15 minutes, until you've reached 1-1/2 hours. Then add about 1/4 teaspoon of the remaining teaspoon of butter, to the top of each pear. Place them back in the oven for a few more minutes. If they are not golden on top, place them under the broiler for about 30 seconds. (Watch them carefully in the broiler!)
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Gently remove the pears with a flat-bottomed spatula, and place them on a plate. Set aside.
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Pour all of the syrup form the baking dish back into the saucepan, and bring to a boil. Then turn the heat to low and simmer until it's reduced by about half, and has thickened. Now strain the syrup into a small bowl or serving pitcher.
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Serve the pears warm, drizzled with a bit of the syrup.
Have I told you lately that you are an absolute GENIUS?
Erika, I don’t think I’ve ever been called that before. THANK YOU! 🙂
I echo Erika’s sentiments exactly! Gorgeous, Valentina!
Thank you, Sara!! 😀
I really love this recipe! Not only are you a genius at creating recipes foodies want to make as soon as possible, but you’re also a top notch food photographer. (P.S. Your Poached Crimson Gold Apple recipe is a must-make too.)
Nancy, thank you so much. I so appreciate your kind words. (Melissa’s produce always seems to inspire good things.) 😉
Very interesting recipe. I am just wondering what else I can “hasselback”. Sounds like a wide open invitation! 🙂
Right!? I’m thinking, apples, beets, sweet onions, it could never end! 🙂
This is brilliant, and is going to be delicious! Well done!
Thank you, Dorothy! 🙂
What an inspired recipe! The Korean pears are just irresistible with a sprinkle of rosemary!
Such a neat way to serve up pears, I would like this better than eating it plain. Looks crispy and delicious my dear.
It is indeed crispy and delicious. (Though soft inside.) xo
Brilliant! I am looking forward to trying this!
Thanks so much, Jeanne! Hope you try them!
I am with Emily and Sara! Pure genius! These would be great as a Thanksgiving side, as well as for dessert…. (As I type, I have Seckel pears poaching in Zinfandel, honey and spices…)
Thank you, David! The Seckel pears sound delicious and I’m sure made your home smell amazing — like fall. 🙂
Valentina,
Put these in the savory pear collage? Put them in the sweet pear collage? I finally decided on sweet. Thanks for giving me the link to include in my upcoming Band Fruit Fundraiser Recipe Round Up! It will be published on 12/4/2013!