Stewed pear with beetroot sprouts

Looking for the ultimate Christmas dessert? We got you covered. Because what could be better than the
combination of creamy vanilla cream, fresh pear and slightly earthy beetroot? Exactly! This atmospheric treat is a great way to end your meticulously prepared Christmas dinner, but also serves as a comfort food for yourself.



for 4 persons

Stewed pears
8 pears (Tip: Gieser Wildeman)
500 ml red wine or berry juice
5000 ml water
6-8 tablespoons (bastard) sugar
1 cinnamon stick
Binding agent or cornstarch if required

Vanilla cream
40 g white chocolate
75 g whipped cream
50 grams of sugar
vanilla pith from 1 stick
150 grams of mascarpone

Handful of beetroot sprouts
Handful of walnuts

Peel the pears and cut off the bottom of the pears. Then cut the pear in half and remove the core. Put the pears in a pan with the water, wine, sugar and cinnamon stick for about 40-45 minutes. Remove the pears from the pan and reduce the sauce further or thicken it with cornstarch. Pour the sauce through a sieve over the cooked pears and enjoy.

Whip the cream with the sugar and vanilla until a thick yoghurt forms. Chop the white chocolate into small pieces. Mix the cream with the chocolate and mascarpone. Spread the vanilla cream with the back of a spoon on the plate. Place half a pear in the cream and garnish with beetroot sprouts, walnuts and a little honey.

This beautiful red coloured sprout is often used in restaurants as decoration because of its appearance. The beetroot sprouts have a slight earthy flavour. Moreover, they are rich in folic acid and vitamin K and a source of vitamin E.