Christmas egg nog with poached pears

Serves 3-4 Prep time 10 minutes
Cook time 30 minutes

red wine pears
1 ½ cup red wine
1 cup water
1 tbsp fine brown sugar
3 Packham pears, peeled, cored and sliced into quarters

golden saffron pears
1 ½ cup dessert wine
pinch saffron thread
1 cup water
1 tbsp fine sugar
2 Packham pears, peeled, cored and sliced into quarters

egg yolk mix
2 cups warm milk
8 egg yolks, beaten
165g fine sugar

egg white mix
150ml cream
8 egg whites
165g fine sugar
1 tbsp whisky
1 cooked red wine poached pear, blended to a fine purée

• To make red wine pears, heat up a pot with red wine and bring to a boil. Let the alcohol burn off.
• Add in the water, sugar and quartered pears and bring it to boil. Simmer for 3-5 minutes or until the pears are soft enough to be cut with a fork. Set aside.
• For the golden saffron pears, heat up a pot with dessert wine and saffron and bring to a boil. Let all the alcohol burn off.
• Add in the water, sugar and quartered pears and bring it to a boil. Simmer for 3-5 minutes or until the pears are soft enough to be cut with a fork. Set aside.
• Combine the ingredients of the egg yolk mix into a whisking bowl and heat up a bain-marie. Lightly cook the mix over the bain-marie for 3-7 minutes. Whisk the mix till light and fluffy.
• Pour the ingredients of the egg white mix into another whisking bowl and whisk into soft peaks.
• Combine the egg yolk mix and egg white mix to make egg nog. Pour the egg nog into a wine glass or plate. Add poached pears and serve.

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