for four
4 pears
5 dl red wine
2 dl sugar
approx. 3 dl water
1 star anise
1 cinnamon stick
Hollow out the core from the bottom of the pears with a paring knife. This way you can remove the seeds through the bottom. Peel the pears, leave the stem.
Place the pears in a tall saucepan. Pour red wine and sugar over them. Add enough water to cover the pears. Add anise and cinnamon stick.
Boil for about 20 minutes. Remove the saucepan from the hob and let cool. Let the pears marinate in the liquid for at least an hour or overnight in the refrigerator.
Remove the pears from the liquid.
If desired, you can make red wine syrup from the liquid by boiling it until about one-third remains.
Oat Crumble
100 g butter
1 dl sugar
2.5 dl large oat flakes
Melt butter in a saucepan, add sugar. Let the sugar melt and stir. Add oat flakes and mix well. Simmer for a few minutes. Pour the mixture onto a baking sheet lined with parchment paper and spread evenly. Roast in the oven at 170°C for about 5 minutes. Let cool and crumble into small pieces.
Mascarpone Foam
250 g mascarpone cheese
2 dl heavy cream
0.2 dl icing sugar
Mix icing sugar and cream. Whisk into a foam. Gently fold mascarpone cheese into the whipped cream with a spatula.
Serve red wine pears with mascarpone foam and oat crumble.
