Summary

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

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Instructions

1. 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.
2. Then the pear pudding is filled into small bowls and kept in the cold for about half an hour until eaten.
3. Tip: You can also cook the pears in apple juice for children.
4. This recipe is from the Middle Ages and still inspires all my friends and acquaintances.