Poached Red Wine Pears with Vanilla Cream From the Steamer

For the red wine pears, wash orange, rub dry and thinly peel 2-3 strips of peel with a peeler. Cut fruit in half and squeeze.

Place orange juice, wine, brown sugar, cinnamon and orange peel in an unperforated steamer basket and heat (at 100°C for 5 minutes).

Meanwhile, for the vanilla cream, mix sugar, vanilla pulp and cream in an unperforated steamer basket.

Peel the pears, do not remove the stems. Add pears whole to the red wine stock.

Put the steamer basket with the sugar-upper-cream mixture together with the pears into the cooking chamber and cook (at 100°C for 8 minutes).

Take out the sugar-upper syrup and let it cool down.

Turn pears once in the broth and continue poaching until soft (at 100°C 8 minutes).

Remove orange peel from red wine broth. Refrigerate pears in the broth overnight, as well as the sugar-upper syrup.

Before serving, mix mascarpone and curd cheese with the sugar-upper syrup. Drizzle the pears with a little red wine stock and serve with the vanilla cream.

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