Summary

Ingredients

• 400 ml red wine
• 200 ml juice (lilacberry juice)
• 100 g suar
• 1 teaspoon cinnamon
• 1 teaspoon cardamom, ground
• 1 vanilla pod (s)
• 4 pear (s), firm, ripe
• 1 teaspoon cornstarch
• 250 g mascarpone
• 1 tablespoon lemon (s) - zest, finely grated
• 2 tablespoon lemon juice
• 40 g powdered suar

Print Recipe Pin Recipe

Instructions

1. Bring the red wine to the boil together with the lilacberry juice, sugar, cinnamon cardamom and halved vanilla pod in a high saucepan. Peel the pears, cut in half lengthways and add to the stock. Cook for 10-12 minutes. Remove from heat and let cool down overnight.
2. Pour off the sauce and reduce to 200ml. Then bind with the cornstarch dissolved in 2 tablespoons of water. Let cool slightly. Core the pears with a teaspoon and hollow out a little. Mix the mascarpone with lemon zest, lemon juice and powdered sugar until smooth and pour into a piping bag with a star nozzle. Pour the cream into the pear and serve with the red wine sauce. You can exchange the lilacberry juice for cherry juice.