Ginger pears in syrup with airy vanilla cream

Ingredients for 4 servings:

• 200 ml milk
• 40 g sugar
• 4 egg yolks
• ½ vanilla pod(s)
• 150 ml cream
• 2 pears (approx. 370 g)
• 2 tbsp butter
• 1 tbsp ginger, freshly grated
• 1 handful of sugar

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

noble dessert for the colder days

Preparation of the cream: Scrape out the seeds from the vanilla pod with a knife and place them in a saucepan with the pod and milk. Bring the milk to a boil, stirring frequently. In the meantime, beat the egg yolks and sugar until white and foamy. As soon as the milk is simmering, remove the pan from the heat, remove the vanilla pod, and reduce the heat considerably. Slowly add the milk to the egg yolk and sugar mixture while stirring. Return the mixture to the saucepan and heat gently until rose-shaped. Allow the mixture to cool, stirring occasionally. Then whip the cream until stiff peaks form and fold in. Refrigerate until ready to serve. Preparation of the pears: Halve and core the pears. Halve again crosswise and cut into thin slices. Foam the butter in a pan. Add the pear pieces and ginger and mix. Add enough sugar to cover all the pear slices. Steam the pear slices for about 5 minutes over low heat, stirring occasionally. Then simmer over medium heat for another 5-7 minutes, stirring frequently, until the liquid has evaporated and a thick syrup forms. Serve: Spoon some of the cream onto a plate and add lukewarm ginger pears with a little syrup.