Summary

Ingredients

For the pudding:

• 100 g biscuit, crumbled
• 20 ml cognac
• 20 ml rum, brown
• 0.5 ½ nutmeg, grated
• 60 g butter, room temperature
• 30 grams sugar
• 2 egg (s)
• 2 tablespoon sugar

For the sauce:

• 0.3 liters red wine, dry
• 50 grams sugar
• 1 orange (s)
• 1 lemon (s)
• 20 g cornstarch
• 30 g currants

For the fruits:

• 1 pear (s) (Williams pear)
• 50 grams sugar
• 0.1 white wine, dry
• 80 ml pear brandy (pear brandy)

For decoration:

• Almond flakes or pistachios

Print Recipe Pin Recipe

Instructions

1. Pour cognac and rum over the biscuit crumbs and mix in the grated nutmeg. Cover and let stand for an hour.
2. Separate the eggs and stir the yolks with the soft butter and sugar until frothy. Fold in the biscuit mixture. Beat the egg whites until stiff and add another two tablespoons of sugar. Fold in carefully. Pour the mixture into four buttered molds and bake for 15 minutes in an oven preheated to 250 ° C in a water bath.
3. For the bishop`s sauce, remove the zest from the lemon and orange, squeeze out the juice and heat everything together with the sugar and red wine and simmer for a few minutes. Pass through a sieve, bring to the boil again and thicken with cornstarch dissolved in water. Now add the currants and keep them warm.
4. Peel the pear, cut eighths and remove the core. Let the sugar caramelize with the white wine and turn the pear wedges in it several times. Add pear brandy and reduce until the pear pieces are lightly cooked but still have a bite.
5. To serve, turn the hot puddings out onto a dessert plate, pour over the sauce with currants and garnish with pear wedges. If you want it even prettier, you can sprinkle the dessert with roasted almond flakes or chopped pistachios.