Barley Casserole with Apples and Pears on Old Beer Sabayon

Remove peel from apples and pears, quarter and stone, chop into small pieces. Slit open the vanilla pod and scrape out the seeds. Halve the pod and the pulp.

Boil white wine with Calvados, clove, 1/2 cinnamon stick, 1/2 vanilla pod, half the vanilla pulp and 30 g sugar. Pour in apples, sauté at moderate temperature with lid closed for 3 minutes. The apples must not fall apart and do must still have bite.

Bring red wine, pear brandy, 60 g sugar, remaining cinnamon and vanilla pods and vanilla pulp to boil. Cook the pears in it for 5 minutes with the lid closed, then let them cool down. Pour off red wine stock. Mix cornstarch with 2 tbsp red wine stock. Bring red wine stock to boil, thicken with mixed cornstarch and let cool again. Bring rolled barley with currants and cow’s milk to boil at moderate temperature, swell with closed lid at very moderate temperature for 10-1500 cmin. Season with nutmeg, cinnamon, cardamom and ground cloves. Mix 50 g sugar, egg yolks and grated white bread with the rolled barley.

Grease 6 ovenproof dishes (one eighth of a liter) with butter. Whip the egg whites with 40 g sugar until stiff and carefully fold into the rolled barley.

Pour the mixture into the ramekins.

Put the juice pan on the 2nd shelf of the heated oven and pour hot tap water into it. Put the ramekins in it. Bake at 200 degrees (gas 3) for about 2 minutes.

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