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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