Mulled Wine and Pear Compote with Cinnamon Cream

Compote: Rinse the pears, quarter them, remove the core. Cut the fruit quarters into small slices. Stir the red wine with the sugar in a saucepan, add the bag of spice mixture for mulled wine, let everything boil together. Add the pear slices and soften for about 5 minutes.

Lift the pear wedges out of the mulled wine and divide evenly among 4 plates. Remove the tea bag. Boil the mulled wine at a high temperature until it becomes a syrup, then pour it through a sieve and drizzle it over the pears.

Cinnamon cream: Stir all the ingredients together and arrange the cinnamon cream next to the pear wedges.

Chilean corn casserole “Pastel de choclo” Saddle of venison in juniper sauce Mulled wine and pear compote with cinnamon cream

Tip: Stock up on high-quality spices – it pays off!

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