DOCUMENT

170 Pears poached in red wine Serves 4 | Preparation time 45 minutes + 12 hours for chilling Ingredients For the red wine liquor: 1 orange, unwaxed | juice and 2–3 thin strips of zest 500 ml red wine, dry 60 g brown sugar ¼ tsp. cinnamon, ground For the vanilla cream: 75 g caster sugar 1 vanilla pod | seeds only 50 g cream For the pears: 4 pears, firm For serving: 250 g mascarpone cheese 100 g low-fat quark Accessories: 2 solid cooking containers Preparation Put the orange juice, red wine, brown sugar, cinnamon and orange zest in a solid cooking container and heat using the settings indicated for cooking stage 1. To make the vanilla cream, mix the sugar, vanilla pulp and cream in a solid cooking container. Peel the pears but do not remove the stalks. Place the pears into the red wine liquor whole. Cook the two cooking containers – one with the vanilla cream and one with the pears in the red wine liquor – using the settings indicated for cooking stage 2. After cooking, take the vanilla cream out of the oven and leave to cool. Turn the pears in the wine mixture once and keep poaching until they are soft using the settings indicated for cooking stage 3. After poaching, remove the orange zest strips from the red wine liquor. Leave the pears in the red wine liquor and the vanilla cream in the refrigerator overnight. Before serving, mix the mascarpone and low-fat quark with the vanilla cream. Drizzle the pears with some of the red wine liquor and serve with the vanilla cream. Settings Cooking stage 1 Temperature: 100 °C Duration: 5 minutes Cooking stage 2 Temperature: 100 °C Duration: 8 minutes Cooking stage 3 Temperature: 100 °C Duration: 8 minutes