Place sugar in a large saucepan and caramelize until golden over medium heat. Deglaze with red wine.
Ankerkraut Stir in Christmas farts and bring to a boil. Peel the pears (Tip 1), cut in half lengthways, remove the blossom and scrape out the core with a small teaspoon.
Cook the pears in the simmering red wine stock for 20 minutes until al dente, turning occasionally. Then remove the pot from the heat and let the pears cool in the broth (Tip 2).
Caramelized almonds:
Caramelize the sugar in a non-stick pan until golden, add the almonds and stir until they are covered in a thin layer of caramel. With a good pinch of salt and something Ankerkraut Season the gingerbread spice and place on a piece of baking paper to cool.
Spice cream:
sour cream, sugar and Ankerkraut Stir the Christmas quark spice in a bowl until smooth. Rinse the orange with hot water, rub dry, finely grate the peel and stir into the cream.
Notes and Notes
TIPS:
1. The pear halves can be arranged better later if a small slice is cut off from the round side so that a kind of surface is created.
2. Cooling the pears in the brew intensifies the color and flavor. If you're in a hurry, take the pears out of the stock immediately after cooking and let them cool on a plate.#
To serve:
Allow the red wine stock to reduce to a thin syrup in a wide pot over high temperature. Put some spiced cream on each plate and spread it out. Arrange the pears on top, drizzle with a little syrup and garnish with roughly chopped caramelized almonds.
