Red wine poached pear with cinnamon protein cream

Ingredients

For 1 serving

• Pear150 g
• Red wine80 ml
• Clovesto taste
• Brown sugar8 g
• Pea milk120 ml
• Pea protein powder24 g
• Cornstarch6 g
• Cinnamon1 teaspoon

Contains: sulphites,

In season: September – December

Method

1. Peel the pear, leaving the stalk on, and cut a thin slice off the base so it stands up.
2. Put it in a narrow pan with the red wine, brown sugar and a couple of cloves, bring to the boil and simmer covered over low heat for 20–25 minutes, turning it often and basting with the wine, until a knife tip slides in without resistance.
3. Lift out the pear and boil the wine over high heat for 3–4 minutes, until syrupy; remove the cloves.
4. Meanwhile, in another small pan, whisk the cornflour and cinnamon into the cold pea milk, then heat over medium heat, stirring constantly, for 2–3 minutes, until the cream thickens.
5. Take off the heat, let it cool for 3 minutes and whisk in the pea protein until smooth.
6. Serve the pear with the cinnamon cream and the reduced cooking syrup.