Pear Whipped Cream

For the pear whipped cream, first peel and core the pears and cut them into small pieces. Heat wine, water, juice of one lemon and 2 tablespoons sugar in a saucepan. Stew the pear pieces in it for 15 minutes until soft. Pour off the cooking liquid, add the pear brandy or apple juice and blend everything together with the hand blender. Put the egg yolks and the remaining sugar into a large enough bowl and whisk over a hot water bath until creamy. Whip the cream until stiff. Gently fold the pear puree and whipped cream into the egg yolk mixture. Serve the pear whipped cream decorated with pear wedges and mint.

Preparation Tip:

For non-alcoholic enjoyment, you can substitute pear juice for the pear cream of tartar.

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