Cream of Pear Soup with Chestnuts and Walnut Crumble

I created this dessert last winter during a dinner with friends, looking to surprise them with something unexpected. The idea came to me when I saw my Williams pears starting to soften: why not transform them into a sweet velouté rather than a classic compote?

The result blew me away! This creamy, smooth texture, enhanced by the autumnal flavor of chestnuts, creates a perfect harmony. The contrast with the crunchy walnut crumble adds that essential touch of indulgence.

This recipe beautifully showcases winter fruits while offering a modern take on dessert. It's quick and easy to prepare and always impresses my guests, who aren't expecting such an original presentation.

You can adjust the sweetness to your liking and even prepare the components in advance. It's become my signature dessert for the cold season, the perfect ending to a winter meal.

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Cream of Pear Soup with Chestnuts and Walnut Crumble

Recipe by Nathalie Laplace

0.0 out of 0 votes

Type of dish: dessertKitchen: FrenchDifficulty: easy

Portions

4

portions

Preparation time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

An original dessert that transforms pear into a sweet velvety purée, enhanced by the sweetness of chestnuts and the crunch of walnuts. A comforting winter creation that will surprise your guests.

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Ingredients

• 4 ripe Williams pears

• 100g of vacuum-packed cooked chestnuts

• 50g of walnut kernels

• 2 tablespoons of honey

• 10 cl of whole milk

• 1 teaspoon of ground cinnamon

• 1 pinch of salt

• 2 tablespoons of brown sugar

• 1 tablespoon of butter

Preparation steps

• Peel the pears and cut them into pieces. Remove the core and seeds.
• Place the pears in a saucepan with the honey and half the cinnamon. Heat for 3 minutes, stirring.
• Add the crumbled chestnuts and milk. Let it heat for another 2 minutes.
• Blend everything until you obtain a smooth and creamy texture. Add a pinch of salt.
• Meanwhile, roughly chop the walnuts. Mix them with the brown sugar, the remaining cinnamon, and the melted butter.
• Divide the soup into 4 small glasses or bowls.
• Sprinkle the nut crumble on top just before serving.

📝 Notes

This dessert will keep for 2 days in the refrigerator. Prepare the crumble at the last minute to maintain its crunch. Perfect for using up very ripe pears.

💡 Chef's Tips

Choose ripe pears for the best flavor. If the soup seems too thick, add a little milk. You can serve it warm or cold, according to your preference.

🔄 Variations

• Spicy version: add a touch of freshly grated ginger
• Festive version: replace the milk with heavy cream and add a spoonful of rum

Nathalie Laplace

Food writer for the Simple & Bon website. Passionate about healthy cooking and especially salads, slow-cooked or oven-baked recipes.