Pears in Sauternes Jelly

(*) For a mold with a capacity of about 1.2 liters give lined with plastic wrap and put to cool.

Remove the skin from the pears, cut them in half and remove the core. Immediately put them in the lemon water to prevent them from discoloring.

Bring the Sauternes to the boil with the vanilla bean. Poach half of the pears in it for ten to fifteen minutes. Mash the remaining pears with powdered sugar and condensed milk, put the puree in the refrigerator with the lid closed. Cut the poached pears into slices.

Melt the well squeezed gelatine in the still hot gravy and let it cool down. Pour a small amount of broth into the prepared mold (without the vanilla bean) and turn to coat the bottom and sides. Leave to cool for five minutes. Cover the bottom and sides with the pear slices. Stir remaining gravy with pear puree and pour into mold. Cover and place in the refrigerator to set.

Serve with Sauternes and whipped cream.

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