Baked Pear Pouches with Cooked Wine Gel

You will fall in love with pear pouches at first sight. They are excellent in combination with cooked wine gel, but you can also serve them with whipped cream or a scoop of good ice cream.

Details

  • Preparation Time: 80 minutes
  • Cooking Time: 38 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 100 g Pear, dried croutons

  • 500 ml Alcohol, Dessert wine

  • 100 g Cheese, creamy

  • 25 g chocolate, dark

  • 1 piece Egg, egg yolk, fresh

  • 25 g Nuts, hazelnuts

  • 20 g Sugar, white

  • 250 g Dough, wonton

  • 50 g Butter, unsalted

Steps

  1. Soak the pears overnight in lukewarm water.

  2. Drain the soaked pears and cook them in muscat wine at a moderate temperature until the wine completely evaporates. Cool the cooked pears, then cut them into smaller cubes. Mix them with mascarpone, chopped chocolate, chopped hazelnuts, sugar, and egg yolk. Place the mixture in the refrigerator for one hour.

  3. Cut the puff pastry into 10 x 10 cm squares. Take one square and brush it with melted butter, then place another square on top. Also brush this square with melted butter, then place a heaping tablespoon of the pear mixture in the center. Shape it into a pouch. Repeat the process until you run out of pastry or filling. Freeze the pouches.

  4. Preheat the oven to 180 degrees Celsius. Bake the frozen pouches in the preheated oven for 8 minutes.

  5. The baked pear pouches can be served on their own or with cooked wine gel. To make the gel, add cinnamon, cloves, grated nutmeg, and sliced orange to red wine. Heat over low heat to 90 degrees Celsius, then strain the wine. Add agar and heat again to 90 degrees Celsius. Cool to form a jelly, which you then break into smaller pieces and blend into a gel using a stick blender.

Nutrition Information (Per 100g)

  • Calories: 326.51 kcal
  • Fat: 11.53 g
    • Saturated Fat: 4.65 g
  • Carbohydrates: 47.07 g
    • Sugars: 17.86 g
  • Protein: 6.33 g
  • Fiber: 2.23 g