Pear Parfait

Ingredients

• 300 g pears
• 50 ml pear juice
• 30 g sugar
• 4 egg yolks
• 160 g sugar
• 125 ml milk
• 1/2 vanilla bean, split
• 20 ml pear liqueur
• 2 egg whites
• 50 g sugar
• 0.5 l heavy cream
• 3 egg yolks
• 50 g sugar
• 1 cinnamon stick (about 4 cm)
• 0.25 l milk
• 0.25 tsp ground cinnamon
• 120 ml heavy cream
• 200 g cranberries
• 1 tbsp honey (e.g., clover honey)
• 60 g brown sugar
• juice of one orange
• 100 ml red wine

Instructions

1. 1.

   Peel, quarter, core the pears and cut the flesh into small pieces. Combine with sugar and pear juice in a pot and cook covered until soft. Then puree finely and let cool. Whisk egg yolks with sugar until creamy. Bring milk with vanilla bean to a boil. Using a ladle, pour hot milk portionwise into the yolk mixture while constantly stirring. Transfer the cream to a pot and heat under constant stirring until it thickens slightly on a spoon; do not allow it to boil. Pass the still-hot cream through a fine sieve and chill in a blender for about 15 minutes at medium speed. Stir in the pear puree and liqueur. Beat egg whites with sugar into stiff peaks. Whip cream to stiff peaks and fold first the meringue, then the whipped cream into the pear mixture. Pour into a mold and freeze for 6–8 hours.

2. 2.

   Rinse cranberries, wash and drain. Combine honey, sugar, orange juice and red wine in a saucepan, bring to a boil and reduce for 5 minutes. Add the fruit and simmer for 8 minutes. Cool.

3. 3.

   For the sauce whisk egg yolks with sugar until creamy in a bowl. Bring milk with cinnamon stick to a boil, remove the stick, then slowly stir hot milk into the yolk mixture. Sprinkle ground cinnamon. Heat the sauce in a saucepan under constant stirring until it thickens slightly on a spoon; do not let it boil. Pass through a fine sieve, place the bowl in ice water and chill while whisking. Whip cream to stiff peaks and fold in.

4. 4.

   Briefly dip the mold into hot water, pour the parfait onto a pre-chilled plate and slice. Arrange with sauce and cranberries.