Ingredients (for 4 servings)

200ml milk

5 eggyolks

100 g sugar

3 tspgingerbreadspicemixture

1 pinch glogg spice

300 ml whipping cream

4 pears

600 ml red wine

20 g vanillasugar

70 g sugar

2-3 cinnamonsticks

1 orange


For the  gingerbread parfait: Heat the milk slowly. After the milk boiled up once remove from heat and let it cool down. Seperate the eggs. Heat water in a bowl. Put a glassbowl on the cooking water and stir the egg yolks with sugar and the milk over the waterbath until it´s a cream. Stir the gingerbread spice in. Remove the bowl from heat and bring it in cold water. Let it cool down. Whip the cream (not to stiffly) and stir it in the cool egg-milk-mix. Fill it in small bowls and freeze them for at least 4 hours or overnight.

For the red wine pears: Rub orange zest. Bring the red wine with the sugar, the orange zests, vanilla sugar and cinnamon sticks to heat carefully. Peel the pears and cook it in the wine mixture for 5 – 10 minutes.

Defrost the parfait for a few minutes. Serve the parfait with the hot red wine pears and if you want to with some graded gingerbread.

.s. cookingCatrin