Red Wine Pears with Bavaria blu

30min


Ingredients

  • 4 cooking pears
  • 200 g Bavaria blu
  • ¼ l good red wine
  • 2 tablespoons sugar
  • lemon peel
  • ⅛ l water
  • cinammon bark
  • 150 g puff pastry
  • 1 egg to brush

Stir the red wine, water, sugar, lemon peel and cinammon bark together thoroughly. Peel the pears but do not remove the stalk. Slice the pears horizontally into ½-1 cm thick slices, lay them in the red wine mixture, bring to the boil and leave to slowly cool. Roll out the dough to a thickness of 2-3 mm, cut out sections (approx. 10 cm) and brush with egg. Cover the pear slices from the same pear with Bavaria blu and piece together again to form the orginial pear shape Place the pears in the center of the dough, place in a pre-heated oven and bake for approx. 8-10 minutes. Serve the pears lukewarm.


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