Wolf Product Demonstration Dessert

Chai Spiced Pears with Warm Caramel and Vanilla Ice Cream

Wolf Electric Oven, Griddle, and Induction Cooktop

Serves: 6 | Prep Time: 15 minutes | Cook Time: 30 minutes | Skill Level: Moderate

Roast the Pears

1. Toss pears with butter, sugar, spices, salt, and pepper.
2. Roast at 375°F until just tender, about 18–22 minutes.

Finish on the Griddle and Flambé

1. Preheat the griddle to medium-high heat.
2. Place roasted pears cut side down and cook until caramelized.
3. Carefully add rum or brandy and flambé if desired.
4. Remove pears from heat once flames subside.

Make the Caramel Sauce (Induction Method)

1. Combine sugar and water in a small saucepan.
2. Place on the induction cooktop over medium heat.
3. Cook without stirring until the sugar dissolves and turns a deep amber color.
4. Reduce heat to low, then carefully whisk in warm cream.
5. Add butter and salt and whisk until smooth.
6. Remove from heat and keep warm.

Chef Tip

Induction gives you instant control when making caramel. If the sugar darkens too quickly, simply lower the heat immediately. If it needs more color, bring it back to medium and let it finish slowly.

Buttery Cinnamon Streusel

Wolf Electric Wall Oven

Serves: 6–8 | Prep Time: 10 minutes | Cook Time: 15–18 minutes | Skill Level: Easy

1. Preheat the electric wall oven to 350°F.
2. In a bowl, combine flour, brown sugar, cinnamon, and salt.
3. Add cold butter and work it into the dry ingredients using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
4. Spread streusel evenly on a parchment-lined baking sheet.
5. Bake until golden and fragrant, about 15–18 minutes, stirring once halfway through for even browning.
6. Remove from the oven and allow to cool slightly before using.

Chef Tip

Cold butter is key. It creates crisp, buttery clusters instead of a sandy topping. Streusel can be made ahead and stored at room temperature for up to two days.