Pear and Fig Compote with Nutella Dots

The day before, pour boiling hot water over the figs and let them swell for 15 min. Drain the figs and cut them in half, removing the stems.

Remove the skin from the pears, cut them in half and core them. Quarter each half lengthwise, then quarter diagonally repeatedly to make larger pieces. Drizzle with juice of one lemon.

In a heavy-bottomed saucepan, caramelize sugar until golden brown, then extinguish with red wine and port. Add cloves, star anise, cinnamon stick and juice of one lemon and gently simmer for about 5 min until the caramel is dissolved.

Now add the figs as well as the pears and simmer gently on low heat for about 10 min. Remove the fruit from the broth with a slotted spoon and set aside. Cook the gravy heartily until it reaches a thick consistency. Add the fruit again and let it steep in it for a night, stirring gently from time to time so that the whole is evenly coated with the gravy.

Put the double cream and Nutella in a mixing bowl and beat briefly with a mixer. Do not stir too long! Fill into a piping bag and leave to cool for a while.

To serve, place a small amount of pear and fig compote on a plate and pipe Nutella dots next to it.

Our tip: Use high-quality red wine for an especially fine taste!

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