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Pear Dessert with Cinnamon / Egg Liqueur Cream

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Pear Dessert with Cinnamon / Egg Liqueur Cream

The perfect pear dessert with cinnamon / egg liqueur cream recipe with a picture and simple step-by-step instructions.

  • 2 piece Williams pears
  • Possibly 2 tbsp raisins
  • 200 ml White wine lovely
  • 1 tbsp Sugar
  • 200 ml Cream
  • 0,5 tsp Cinammon
  • 2 tbsp Powdered sugar
  • 50 ml Advocaat
  • 1 tbsp Chocolate shavings
  1. Peel the pears, chop them into small cubes and cook with the sugar and raisins in the white wine. Let cool down and leave to cool completely in the refrigerator.
  2. Whip the cream, powdered sugar and cinnamon until it is half-stiff. Finally add the egg liqueur. The cream shouldn’t be firm so that it mixes better with the pears.
  3. Put the pears in a glass and cover with the egg liqueur cream. Garnish with chocolate shavings.
Dinner
European
pear dessert with cinnamon / egg liqueur cream

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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