Winter pear with meringue

Name: Winter pear with meringue
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 ripe pears (e.g. Williams or trout; approx. 230 g each); 250 ml sweet white wine; 100 g Sugar; 2 Cardamom Capsules; 300 g frozen raspberries; 100 g Marzipan raw mass; 1 TABLESPOON + 80 g icing sugar; 101/2 Tsp Cinnamon; 1/2 TEASPOON Gold leaf; 2 Protein (size M); 7-10 Tbsp Salt; 7-10 Tbsp Lemon juice; 7-10 Tbsp Mint and icing sugar

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 ripe pears (e.g. Williams or trout; approx. 230 g each)
250 ml sweet white wine
100 g Sugar
2 Cardamom Capsules
300 g frozen raspberries
100 g Marzipan raw mass
1 TABLESPOON + 80 g icing sugar
101/2 Tsp Cinnamon
1/2 TEASPOON Gold leaf
2 Protein (size M)
7-10 Tbsp Salt
7-10 Tbsp Lemon juice
7-10 Tbsp Mint and icing sugar

Directions

1
Wash and halve the pears and remove the core with a spoon. Boil up white wine, 70 g sugar and cardamom. Add the pears, pour some water over them so that they are just covered. Cook over medium heat for about 10 minutes until soft. Let the pears cool down in the wine syrup.
2
Bring raspberries and 30 g sugar to the boil, remove from heat and pass through a sieve. Let them cool down. Knead marzipan and 1 tablespoon of icing sugar. Form 4 balls (3-4 cm Ø) and roll them in cinnamon. Roll out the rest of the marzipan and use a cookie cutter to cut out roe deer and decorate with gold leaf. Remove the pears from the stock and let them drip off a little. Beat the egg whites and 1 pinch of salt until stiff, add 80 g icing sugar and continue beating. Finally, add a few drops of lemon juice. Place the pears on a baking tray and place one marzipan ball in each well. Place the beaten egg white on the pears with a spoon and gratinate them briefly (approx. 1 minute) under the preheated grill.
3
Remove the pears from the stock and let them drip off a little. Beat the egg whites and 1 pinch of salt until stiff, add 80 g icing sugar and continue beating. Finally, add a few drops of lemon juice. Place the pears on a baking tray and place one marzipan ball in each well. Place the beaten egg white on the pears with a spoon and gratinate them briefly (approx. 1 minute) under the preheated grill. Remove and serve with the raspberry sauce. Decorate with mint dusted with icing sugar and marzipan twists