Stewed pear pie

Name: stewed pear pie
Cook time: 50 min
Total time: 305 min
Yield: 10
Ingredients: 800 g Gieser Wildeman cooking pear; 750 ml Free Feather alcohol free merlot; 1 cinnamon stick; 2 star anise; 325 g fine cristalsugar; 5 leaf gelatin; 10 medium sized egg; 1 lemon; 150 g almond flour; 10 g unsalted butter; 250 ml whipped cream; 2 el powdered sugar

Stew pears in a cake with almond flour, whipped cream and sugar.

Ingredients

Kitchen Stuff

1 hand mixer
1 baking paper
2 baking tray

Directions

Peel the cooking pears. Leave 3 pears whole but peel them so that a small, nicely formed pear remains.
Cut the underside of the whole bulbs flat so that they stay in place.
Cut the rest of the peeled pears into quarters and remove the core. Put all the pears in a pan.
Add the wine, the cinnamon stick, the star anise and the sugar. Bring to the boil and cook the pears for about 30 minutes until done.
Allow to cool to room temperature for 2 hours in the cooking water.
Soak the gelatine leaves for 8 minutes in plenty of cold water.
Cut the stew quarters into small pieces and put into a bowl.
Put 150 ml of stew in a saucepan and heat to slightly above hand warm, turn off the heat and dissolve the gelatine leaves in the liquid.
Mix in the stew pieces.
Put the mixture in a lockable container and let it stiffen in the refrigerator for 1 hour.
Preheat the oven to 170 ° C. Split the eggs. Put the egg whites in a clean, grease-free bowl and whisk with a mixer with stiff whisks.
Add the granulated sugar when the protein reaches the 'soft peaks' stage and then beat for 1 minute at the highest setting. Put the proteins aside.
Put the egg yolks with the rest of the sugar in another bowl and beat in 4-5 minutes until a light yellow cream.
Clean the lemon, grate the yellow skin of the lemon above it and squeeze out the fruit. Add the juice as well.
Fold the almond flour and then the proteins through.
Place a sheet of parchment paper and grease with a baking brush with the soft butter on 2 baking trays.
Divide the batter into 2 baking sheets lined with parchment paper. Make sure that the batter is evenly distributed in the shape of a 40 x 30 cm rectangle.
Fry the almond biscuit bottoms in 15 min. Until lightly browned and done. Change the baking sheets halfway through the baking time.
Place the biscuit bottoms as soon as possible after baking on 2 clean tea towels with the baking paper upwards.
Carefully remove the baking paper after 10 minutes and roll out the biscuit bottoms with tea towel and all. Leave rolled up for 10 minutes.
Roll out the biscuit bottoms and spread over the braised jelly. Cut the bottoms in length into 3 strips of 10 cm wide.
Roll up 1 part from the short side, place on the second part and continue rolling. Continue until all 6 parts form 1 large roll.
Place the roll flat on a nice dish and cut with a sharp bread knife if necessary a thin slice of the top so that the cake is nicely straight.
Beat the cream with the icing sugar. Spread the outside of the cake with a palette knife or spatula with the whipped cream.
Put the 3 whole stew pears first on a piece of kitchen paper and then just before serving on top of the cake.