Project C Project C
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Pears in red wine with sorbet of cacao 
and a sesame tuile

For 4 servings | Preparation: 8 hours - Cooking time: 40 minutes 


Additional kitchen equipment


For the cacao sorbet 
1/2 l water 
175g caster sugar 
100g cacao 
50g powdered milk 

For the sesame tuile (‘kletskoppen’) 
85g butter 
200g caster sugar 
95g flour 
70g water 
1 tablespoon sesame seeds 

For the pears 
2 doyenné pears 
1 bottle red wine 
350g caster sugar 
1 cinnamon stick 
1/2 vanilla pod 
1 star anise 
1 clove 
1 tablespoon coriander seed 
a few pieces of orange peel 

For the pear jelly 
1/2 l cooking liquid (wine) from the pears 
4 leaves of gelatine 

a few sprigs mint 
50g cashew nuts 
1 tablespoon honey 

Additional kitchen equipment

ice cream maker 
food processor with K-beater 
baking parchment 
baking tray with non-stick layer or a (silicone) baking mat 


Measure out all the ingredients for the cacao sorbet and combine in a saucepan. Keep stirring and bring to the boil. Leave the mix-ture to cool and turn it into a nice smooth sorbet using an ice cream maker. 


Add the red wine to a saucepan together with the sugar, cinnamon, star anise, clove, the coriander seeds and the bits of orange peel. Cut the vanilla pod lengthways and scrape out the vanilla seeds. Add both the scraped out vanilla pod and the vanilla seeds to the wine and spices and bring the mixture to the boil. 


Peel, quarter and core the pears. Gently put them in the boiling wine and take the pan off the heat. Put a plate upside down on top of the pears to prevent them from floating to the top. Leave to cool. 


Put the butter for the tuiles (‘kletskoppen’) in the food processor bowl and add the sugar. Whisk both the butter and the sugar with the K-beater until they are white. Slowly add the flour while you keep on whisking at a moderate speed. Make sure the water is at room temperature and drizzle it slowly over the dough. Add the sesame seeds as a final ingredient and leave to mix on a low speed. Transfer the resulting dough to the fridge and leave to firm up. Once the dough is firm, loosen it up a bit and smear it into strips on a lined baking tray. Bake the tuiles in a pre-heated oven at 180C for 10 minutes. 


Put the leaves of gelatine to soak in some cold water. Strain half a litre of the spiced mulled wine, put it back on the heat and mix in the soaked and squeezed out gelatine. Put a layer of ice cubes in a bowl, put another smaller bowl on top and pour the wine and dissolved gelatine into the smaller bowl. Keep turning the smaller bowl until the wine has become gelatinous. 


Put the cashew nuts on a baking tray with a non-stick layer or a baking mat. Pour the honey over the nuts and combine. Colour the nuts under a pre-heated grill and leave to cool. 


Put a small scoop or quenelle of the cacao sorbet on each plate and add a few quarters of the poached pear. Garnish the plates with a sesame tuile, red wine jelly, some mint leaves and the grilled cashews