Poached Pear with Cinnamon Cream Filling and Red Wine Plums

Summary

Ingredients

• 6 medium pear (s)

Also: (for the syrup)

• 200 g suar
• 250 ml white wine
• 250 ml juice, (pomegranate juice)
• 2 clove (s)
• 3 lemon (s)
• 40 ml liqueur, (pear liqueur) or pear brandy
• 1 teaspoon cornstarch

Also: (for the fruit pulp)

• 18 prunes
• 250 ml red wine
• 250 ml tea
• 3 tablespoon sugar
• 1 clove (s)
• 0.5 ½ cinnamon stick (s)

For the cream: (cinnamon cream)

• 200 ml cream
• 0.5 ½ cinnamon stick (s)
• 1 pinch cinnamon powder
• 1 pinch (s) salt
• 1 tablespoon sugar
• 1 sheet gelatin
• 1 shot rum

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Instructions

1. The recipe comes from one of the grand masters of German star cuisine and requires one day of preparation. The serving is very quick and you are rewarded with a fantastic harmony of flavors. The cinnamon cream for the filling is difficult to make in the amount required for six pear fillings, so there will certainly be something left over. But it is also a wonderful independent dessert with the sauce or red wine plums.
2. The red wine plums need the longest resting time, but are made the quickest. Remove the zest from the three lemons you will need later for the sugar syrup. Add this to the red wine, the sugar, half the cinnamon stick and the clove and bring to the boil until the sugar has dissolved. Add the tea, bring to the boil again, add the prunes and simmer on a low heat for ten minutes. Then let it steep in the refrigerator at least overnight, even better for 24 hours.
3. The cinnamon cream also takes several hours to set. You can also finish it the day before with the plums. Bring two thirds of the cream to the boil briefly with the cinnamon stick, cinnamon powder and a pinch of salt. In the meantime, stir the yolks with the sugar over the water bath until frothy. Gradually stir in the hot cinnamon milk. Keep beating until the mass starts to become thick due to the heat of the steam. Mix in the previously soaked gelatine sheet and beat the ice cream on ice water. Season to taste with a dash of rum, whip the remaining cream until stiff and fold in carefully. Let it harden in the refrigerator.
4. Now put 200 g sugar in a saucepan large enough to hold the six pears and caramelize lightly with a little water. Squeeze the lemons from which the zest has already been removed. Add the juice to the caramel, add white wine and grenadine / pomegranate juice, cloves and cinnamon stick and bring to the boil until the caramel has dissolved. Skim off the foam.
5. Cut off the bottom of the pears and remove the core with a small spoon or, even better, a ball cutter. Peel with a peeler and let the pear pods cook in the sugar syrup for two to three minutes. Turn occasionally so that they cook evenly. Let cool in the sugar stock. Remove the pears and reduce the stock to a third. Dissolve starch in a little water and add to the sugar solution to create a thickened sauce. Let cool down. Flavor with the pear liqueur or the Williams Christ Brand.
6. All three components of the dessert are now ready and cooled down and you can start serving. First pour a sauce level from the thickened pear stock on a plate. Place three drained red wine plums on one edge of the sauce. Pour the cinnamon cream into a piping bag and fill the hollows of the pears with it. Place the pears upright on the plates. Each plum also gets a small blob of the cinnamon cream and is topped with a few zest from the plum stock.
7. The reward for all the work is a fantastic large dessert that will delight all guests.

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