Semi-frozen Cinnamon with Red Wine Pears
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 4 hrs |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 egg (s)
- 200 g suar
- 200 ml cream
- 1 teaspoon cinnamon
- 2 pear (s)
- 500 ml wine, red, strong (e.g. from southern France)
Print Recipe
Pin Recipe Instructions
- First separate the eggs. Beat the egg yolks and 100g sugar with the mixer until frothy. (It goes a little faster in a warm water bath and the sugar dissolves better)
- Season the egg yolk and sugar mixture well with cinnamon. Beat the cream and egg whites separately and fold in until stiff.
- Pour the mixture into portion molds or a cake pan. Place in the freezer for at least 3 hours.
- For the sauce, peel the pears, cut out the core from below, leave the stem on. Bring the sugar and red wine to the boil in a saucepan, reduce the heat and add the pears to the red wine. Allow to cook for approx. 20-30 minutes firm to the bite, but not too soft. Remove the pears from the red wine and cut in half lengthways. Use a sharp knife to cut the stem exactly in the middle. Cut the pear halves in a fan shape, set aside. Reduce the red wine to a syrupy consistency, add a little cornstarch if necessary.
- Serve the ice cream, pear and the red wine sauce (warm or cold).
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