Cinnamon Flummery with Poached Pears

For the poached pears, wash and peel pears, cut in half and remove the core.

Bring sugar, lemon juice, red wine, currant liqueur, water and cinnamon stick to a boil. Bring pears to a boil in the broth and simmer over low heat until soft. Remove from the broth, strain the juice and allow to cool.

For the cream, mix half of the cooled juice with cornstarch until smooth, bring to a boil and let cool.

For the cinnamon flummery, cream soft butter with melted chocolate, salt and vanilla sugar. Separate the eggs. Gradually stir egg yolks and brandy into butter-chocolate mixture. Mix in almonds, cinnamon and sifted flour.

Beat egg whites with sugar until stiff and fold into almond-chocolate mixture.

Butter small molds and sprinkle with sugar. Fill 3/4 of the mixture into the molds.

Fill an ovenproof from 1 cm high with hot water. Bake soufflés in preheated oven (approx. 200°C) for 40 minutes.

Arrange pears on plates. Pour cream over them. Turn the cinnamon flummery onto the plates and serve immediately.

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