Punch pear with meringue

Name: Punch pear with meringue
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g frozen raspberries; 2 (approx. 500 g; e.g. Williams Christ) ripe pears; 1/4 l White wine; 1-2 TABLESPOONS Sugar; 1 Bag of mulled wine spice (e.g. Glühfix); 1-2 TABLESPOONS + 75 g icing sugar; 2 fresh protein; 7-10 Tbsp Salt; 4 Marzipan Potatoes; 7-10 Tbsp Mint

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g frozen raspberries
2 (approx. 500 g; e.g. Williams Christ) ripe pears
1/4 l White wine
1-2 TABLESPOONS Sugar
1 Bag of mulled wine spice (e.g. Glühfix)
1-2 TABLESPOONS + 75 g icing sugar
2 fresh protein
7-10 Tbsp Salt
4 Marzipan Potatoes
7-10 Tbsp Mint

Directions

1
Defrost the raspberries. Wash and halve the pears and remove the core with a ball cutter or teaspoon
2
Boil up wine, sugar and mulled wine spice. Cover the pears and stew for 8-10 minutes over a mild heat. Let the pears cool down in the stock
3
Pass the raspberries through a sieve. Season to taste with 1-2 tbsp. icing sugar. Take the pears out of the stock and let them drip off
4
Beat the egg white and 1 pinch of salt until stiff. Add 75 g icing sugar. Fill the marzipan potatoes into the middle of the pear. Spray meringue mixture on top or use a spoon to place it on top. Brown lightly under the hot oven grill for about 1 minute. Arrange the pears on the raspberry pulp and decorate with mint