• 250 ml of red wine
• 100 ml of red port wine
• 50 ml of rum
• 100 ml of cassis juice
• 75 g of sugar
• 2 tablespoons of mulled wine spices
• 75 g of butter
• 2 egg yolks
• 4 medium-sized pears
• 100 g of brown sugar
• 50 g of butter
• 1 vanilla pod, cut into quarters
• 40 g of walnut kernels, coarsely chopped



1. Boil the red wine and port wine with the rum, cassis juice, sugar and mulled wine spices, then reduce the liquid by half over a medium heat. Cut the butter into cubes. Pass the reduced red wine mixture through a fine strainer into a metal bowl. Add the egg yolk and whisk into a thick foam over a bain-marie. (82°C-85°C). Then stir in the butter, one piece at a time, and freeze for around 35-40 minutes in an ice-cream maker.

2. In the meantime, peel the pears, cut them in half and remove the cores with a sharp knife. Cut both halves into slices of around 1 cm thick. Place the brown sugar, butter, quartered vanilla pod and 50 ml of water in a frying pan and bring to the boil. Add the pear slices and walnuts and caramelise for around 3 minutes over a medium heat until the pears are golden-brown. Then turn the slices over and cook for a further 2 minutes.

3. Arrange 2-3 slices of pear on each plate, together with some sauce and walnuts. Add a scoop of mulled wine ice cream on top of the pears and serve.