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Salt-Crusted Pears with Dulce De Leche

Francis Mallmann

Lesson time 6 min

A simple dessert that only calls for 3 ingredients: Pears, salt, and dulce de leche. Francis cooks the pears in the infiernillo, also known as the little hell, an oven he made inspired by the Incan people who made stone versions high in the desert on the eastern slope of the Andes mountain range. “When you cook a pear like this, all of the humidity of the pear stays inside so it’s very, very delicious,” Francis explains adding that the slight amount of salt that remains on the outside pear skin will bring added interest and complexity.

Students give this lesson an average rating of 4.7 out of 5 stars

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– Now I’m gonna make pear cooked in salt crust with a homemade dulce de leche in the bottom and a very naughty one on the top that I thought that maybe, you know, the pear will be happier there with the both of them. I make some more salt and I’m gonna mix it up with the water. It’s gonna be a dessert, slightly salty, not too much. I make a nice bed for the pears. This is perfect now, you see? And then I cover it with salt. So the pears go into the little hell. There we go. And they need a longer cooking time. So they wanna be there for quite a while. They’re quite rough, sturdy, and we need to convince them that the heat they’re receiving is good and they let go and then we can eat them softly. So the pears I’ve been cooking for an hour. They look very happy to me. Clear them. Beautiful. So the idea of the salt is that when you cook a pear like this, all the humidity of the pear stays inside. So it’s very, very delicious. And then there will be a slightly amount of salt still remaining in the flesh outside. And that will give it, as well, a bit of interest. So it’s completely cooked. We open it like that and we add the homemade dulce de leche. And just in case the pear doesn’t like this dulce de leche, I’m gonna put a little bit more. This one has a longer cooking time. So pear cooked in salt crust. I like it.

About the Instructor

Francis Mallmann, the pioneer of open-fire cooking, is South America’s most famous chef and is known for his rustic open-fire cooking style in wild and remote locations. Join the James Beard award-winning author and Chef’s Table star as he brings you on a journey into his kitchen in the Patagonian wild where he teaches you how to master the grill and his Argentine-style barbecue.

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