Stuffed Pear with Praline Mousse and Currant Sauce

Remove the core from the pears. Caramelize the powdered sugar. Extinguish with port wine, pour in red wine and add currant juice, orange juice, cinnamon stick, vanilla pod and orange peel. Boil briefly, then pour in the pears and soften them in it. Leave in the broth for one night. Take out the pears, put them aside and boil the broth to half. Mix cornstarch with a little water and thicken the broth with it. Cool.

For the praline mousse, melt the nougat, chopped cooking chocolate and whipped cream at low temperature. Soak the gelatine in cold water. Heat the rum and amaretto and let the squeezed gelatine melt in it. Stir into the chocolate-nougat mixture. Whip the egg whites with the sugar until stiff and firm. Fold the whipped cream into the cooled nougat mixture, which begins to gel slightly, and set aside to cool. Fill the pears with the cooled mixture.

Spread the currant sauce evenly on four plates and place the pears on top. Bring to the table with vanilla cream, if desired.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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