Baked pear with red wine froth

Ingredients

Directions

1. 1

   For the red wine froth, caramelise the sugar in a pot until golden brown, deglaze with red wine. Cut the vanilla pod lengthwise and scrape out the pulp. Add the vanilla pod, pulp, cinnamon and cloves to the red wine. Reduce to approx. 200 ml over low heat. Then pour through a sieve into a beater bowl, allow to cool

2. 2

   Remove cinnamon, cloves and vanilla pod from the brew. If necessary, put the vanilla pod aside for decoration. Separate 3 eggs, use egg white for other purposes. Add the egg yolks to the cooled brew, whip over a hot water bath until thick and frothy. Remove the bowl from the heat and beat for another 1-2 minutes.

3. 3

   For the baked pears, roughly dice the white bread and grind it finely in the universal chopper. Mix with the nuts and place in a flat dish. Peel, clean and halve the pears, remove the core. Cut quarters into approx. 1 cm thick slices. Sprinkle pear slices with lemon juice. Whisk 2 eggs in a flat bowl. Turn pears one after the other in flour, pull through the whisked eggs and turn into crumbs

4. 4

   Heat the oil in a deep frying pan. Fry the pears in it in portions until golden brown. Drain on kitchen paper. Arrange the pears and red wine mousse, dust with icing sugar, decorate with lemon balm and possibly with vanilla pod.

5. 5

   Waiting time approx. 30 minutes