Dessert
For 4 persons
Preparation: 270 minutes
INGREDIENTS
1 kg Gieser Wildeman pears
1 cinnamon stick
4 tbsp brown caster sugar
1 bottle of red wine
vanilla ice cream
cinnamon ice cream
caramel sauce with sea salt
(ready-made)
gossipmongers
extra needed
barbecue pan (cast iron)
frying pan)
peeler
PREPARATION
Preheat the barbecue to 120°C (250°F) and set it up for the indirect method. Peel the pears with a vegetable peeler. Be careful with the stems, as we want to keep them.
Place the pan on the barbecue grill and add the pears. Add the brown sugar, cinnamon stick, and red wine. Simmer gently for about 3 hours. You can also prepare the pears a day in advance and serve them cold with dessert.
Using an ice cream scoop, scoop a scoop of vanilla ice cream and a scoop of cinnamon ice cream onto a plate. Break a crispy biscuit
Cut the ice cream in half, crumble one half and one whole kletskop, and sprinkle them over the ice cream and the plate. Gently drizzle some caramel sauce over the ice cream balls. Place the uncrumbled kletskop half between the two ice cream balls and place the stewed pear behind it. Serve immediately. 