It's beginning to look a lot like Christmas.... This Red Wine Poached Pear Bavarois (pffff that's a mouthful) has something so luxurious and it's quite easy to make. Because you can also make it in advance, it's the perfect Christmas dessert. I always poach more pears as they go well with all kinds of things, even breakfast.
Ingredients (serves 8)
8 Gieser Wilderman pears or Conference pears (but more is always good)
1 liter red wine
3 cinnamon sticks
70 grams sugar
6 gelatine leaves
100 ml of pear juice
3 egg whites (or 90 grams)
pinch of salt
100 grams sugar
1 table spoon sugar
150 ml cream
half a teaspoon cinnamon powder
Peal the skin of the pears, leaving the stalks on
Put them with the stalks up, in a large Dutch Oven, preferably from Le Creuset.
Cover them with the red wine and add water if they are totally covered with fluid
Add the cinnamon sticks and 70 grams sugar
Bring it to a boil and immediately bring it back to a simmer
Leave it to simmer for about 2 hours until they are totally red. If they are not red, leave them in longer
Take the pears out and simmer the fluid until it is a rich dense juice
Put the gelatine leaves in cold water
Take 6 pears and blend them to a soft puree
Add 100 ml of the rich pear juice
Put the puree on a low heat and add the soft gelatine after squeezing the water out
Wait until the gelatine is totally dissolved
Leave to cool
Whisk the egg whites in a clean bowl with a pinch of salt until they are foamy. Add the 100 grams of sugar spoon by spoon and do not add a new spoon if the previous sugar is not dissolved yet.
In a different bowl whisk the cream with one table spoon sugar until nice and fluffy
Mix the cooled down pear puree with the whipped cream
Carefully fold a quarter of the egg white into the pear puree. When added, add another quarter. Now you can add the pear mixture to the rest of the egg whites, carefully mixing it to keep it fluffy.
Take 8 small ramequins, rinse them with cold water and fill them with the bavarois
Put them for at least 2 hours in the refrigerator
You can serve them in the ramequins, but if you want to get put them on a plate, dip the ramequin (or other mold) in hot water.
You can garnish the bavarois with the left over pear and maybe some Christmas chocolate.
Have a very happy Christmas time and .... Enjoy!