Medieval Pear Pudding
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 medium pear (s), peeled, pitted and eighthed
- 200 ml white wine, dry
- 20 g butter
- 50 g cane suar, brown (alternatively also normal)
- 1 pinch (s) cinnamon
- 8 tablespoon heavy cream
- 3 egg yolks
Print Recipe
Pin Recipe Instructions
- Put the pears cut into small pieces in a saucepan with white wine and butter and cook for about 5 - 10 minutes (it depends on the type of pear, you can see when they are soft - just try). Beat the whole thing through a sieve and season with sugar and cinnamon. Then add the cream and put everything back into the saucepan. Add egg yolks and let thicken over low heat, stirring constantly.
- Then the pear pudding is filled into small bowls and kept in the cold for about half an hour until eaten.
- Tip: You can also cook the pears in apple juice for children.
- This recipe is from the Middle Ages and still inspires all my friends and acquaintances.
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