Red Wine Pears with Orange Brittle Parfait

Orange brittle parfait Lightly toast the almond flakes without adding fat in a coated frying pan at low temperature, then remove from the frying pan on the spot and shape onto a porcelain plate.

Lightly caramelize the sugar (1) in the same frying pan over a mild heat, add the flaked almonds and mix well. Spread the mixture evenly on a sheet of parchment paper about 30×30 cm, cover with a second sheet of parchment paper and roll out as thinly as possible with a rolling pin. Cool the brittle and chop it into small pieces.

Beat the yolks and egg with the sugar (2), vanilla pulp and orange zest in a baking bowl until light and fluffy. Whip the whipped cream until stiff.

Bring the sugar (3) to a boil with the water and simmer over low heat until the syrup is clear. Stir into the egg yolk mixture, place on a boiling water bath and beat there until thick and fluffy – the heat should not exceed 80 °C.

Remove the baking bowl from the water bath and place on a cold water bath, continue beating there until the mixture has cooled. Stir in the whipped cream with the brittle chips and season with the orange liqueur. Pour into a mold lined with plastic wrap or parchment paper, cover directly with plastic wrap and place in the freezer for at least three hours.

Red wine pears Peel the pears, cut them in half and, using a spherical cookie cutter

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