Red wine pears with cinnamon foam

Ingredients for 2 servings:

• 2 bulb(s)
• 700 ml red wine
• 1 egg yolk
• 75 g sugar
• 1 tsp cinnamon powder

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Requires some experience.

First, peel the pears and place them in a bowl with the red wine. Let them marinate for about an hour, allowing the red wine to infuse the pears. They should just be covered with red wine in the bowl. Then strain the red wine into a saucepan, heat it, and stew the pears in the hot red wine for 15 minutes, but do so in a way that prevents them from falling apart. The only “difficult” part is creating a foam. For beginners, I recommend a double boiler. I simply do it in a saucepan over low heat. In both cases, it only works with constant stirring/beating. The pears should wait for the cinnamon foam to form, not the other way around. To do this, put the double boiler and the red wine on the stove at the same time. The red wine boils before the double boiler. I have the cinnamon ready. I put the sugar in a round bowl and place it on top of the pot of boiling water. I separate the egg, keeping only the yolk. I add this to the sugar. From now on, I whisk until the yolk becomes lighter in color. Then I add the cinnamon. The cooked pears are done while I’m still whipping the foam, and they’re ready to serve. A little of the finished foam can be poured over the pears, letting it run down one side. Served with a scoop of vanilla ice cream, it’s divine!