For the red wine pears on vanilla cream, peel pears, leaving stalk attached, place in a saucepan with red wine, sugar, and cinnamon stick, bring to a boil and cook on 1 or automatic 4-5 until not too soft. Cool in red wine stock.
Make vanilla pudding according to package directions. Whip whipped cream with confectioners’ sugar until stiff and stir into cooled custard. Divide the vanilla custard evenly among plates, place 1 well-drained red wine pear on each, decorate with lemon balm leaves.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.