Rum Gugelhupf With Red Wine Pears
Ingrediënten
Ingredients for 4 Servings
For the Red Wine Pears
- 18 oz 500 g Pears, fully ripe
- 1 Small vanilla bean
- 1 Small cinnamon stick
- 1 Clove
- ¾ cup 200 ml Red wine
- ⅓ cup 70 g Granulated sugar
- Juice of ½ lemon
- Juice of ½ orange
For the Rum Gugelhupf
- ½ cup 120 g Granulated sugar
- 5½ 80 g Butter
- 2 Egg yolks
- 2 oz 50 g Hazelnuts, roasted and ground
- 1.5 oz 40 g Chocolate, ground Pinch of cinnamon powder
- ½ cup 70 g Flour 1 tbsp Rum
- 3 Egg whites
- Butter and breadcrumbs for the pans
Instructies
- For the red wine pears, bring all the ingredients to a boil in a pot and boil the peeled, cored, pear halves briefly.
- Let it all marinate at room temperature for about 6 hours.
- Preheat oven to 350 °F (180 °C).
- Cream the butter with half of the sugar.
- Add the egg yolks, hazelnuts, chocolate, cinnamon, rum, and flour little by little and mix everything together well.
- Beat the egg whites to stiff peaks with the rest of the sugar and fold into the mixture.
- Butter individual serving sized bundt pans and sprinkle with breadcrumbs.
- Fill with the batter.
- Bake for about 18 minutes.
- Cut the pears into slices.
- Place in deep dishes, place the gugelhupfs on each, and serve warm.
Notes / Tips / Wine Advice:
Toni’s Cake Fight
Not every master fell from heaven. Even Toni M. “served” in many great houses during his apprentice and journeyman years. At one of the greatest, he assisted in cooking courses, and learned there that even the greats are not infallible. After the master chef had explained a complicated torte recipe to the students, he went about baking the torte for the coffee get together after the course. When the torte was finished, it turned out to be an unattractive piece of dough that could under no circumstances be served. Then the master had an idea: He instructed Toni to trip and drop the torte as he brought the torte to the waiting women. Toni M. agreed hesitantly, received a big laugh, and spared the great master a serious disgrace.“In my own cooking courses, nothing like this has happened yet,” Toni asserts.
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