Bring the red wine, apple juice, and granulated sugar to a boil with the pear slices.

Remove the pears from the liquid, dissolve the gelatin in it, and season with Poire Williams.

Fill the triangular pans about halfway with pears and liquid and chill for 3 hours.

Cut the firm pear gelatin out of the molds, place on a sheet lined with parchment paper, and chill again.

Wash and dry the pans.

For the Bavarian cream, halve the vanilla bean and scrape out the pulp.

Beat the egg yolks with the sugar and vanilla pulp in a double boiler until thick and foamy, then beat until cold in an ice bath.

Add water to the gelatin and remove excess water.

Dissolve it in slightly warmed kirsch and stir into the egg yolks.

Finally, fold in the whipped cream, which should not be too firm.

Fill the pans with half of the Bavarian cream.

Press the burgundy pears point down into the forms and fill with the rest of the Bavarian cream.

Thus it becomes a triangle within a triangle!

Chill for 3 more hours.