Pear in Barolo with mascarpone-vanilla cream

Name: Pear in Barolo with mascarpone-vanilla cream
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 4 ripe pears (e.g. William pears; 200 g each); 3-4 Cloves; 2 Bay leaves; 1 Cinnamon stick; 7-10 Tbsp grated rind of 1 untreated lemon; 175 g Sugar; 750 ml Italian red wine (e.g. Barolo); 2 Egg yolk (size M); 1 package Bourbon vanilla sugar; 250 g Mascarpone

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

4 ripe pears (e.g. William pears; 200 g each)
3-4 Cloves
2 Bay leaves
1 Cinnamon stick
7-10 Tbsp grated rind of 1 untreated lemon
175 g Sugar
750 ml Italian red wine (e.g. Barolo)
2 Egg yolk (size M)
1 package Bourbon vanilla sugar
250 g Mascarpone

Directions

1
Wash and peel pears with stalk. Put them with the stalk upwards into a narrow high pot. Add cloves, bay leaves, cinnamon stick and lemon peel. Sprinkle 125 g sugar over it and pour the wine over it.
2
Bring to the boil and simmer at low heat for about 1 hour. In the meantime, whisk the egg yolks, 50 g sugar and bourbon vanilla sugar with the whisks of the hand mixer until creamy white. Stir mascarpone until smooth and add to the egg yolk mixture.
3
Cold. Lift the pears out of the wine. Let wine and spices boil down well by half, remove spices. Serve pears with some boiled wine and a dollop of cream lukewarm.