Chocolate blancmange with cinnamon pears

Last year I've written down in my recipe book the recipe for chocolate blancmange with cinnamon pears. But only this week I finally had time to make it. I always see so many great recipes that I want to cook/ bake, but I do not have always the time. And sometimes I do not want to cook. And once I have the time and am in the mood to cook, I can no longer find a particular ingredient, because the season is already over. This happened last year. But now the pear has season again so I prepared the chocolate blancmange with cinnamon pears this week. A little tip from me: if you want to bake it, then don’t wait for one year. Otherwise you are missing something.

For 4-6 servings you need:

For the chocolate blancmange:	For the cinnamon pears:
750 ml milk	2 pears
100 g dark chocolate	juice from 1 lemon
100 g milk chocolate	20 g butter
1 pinch of salt	30 g sugar
1 pinch of cinnamon (grounded)	70 ml pear juice
3 tbsp brown sugar	30 ml white wine
20 g corn starch	1 cinnamon stick
	1 clove

+ fresh mint

Preparation time: ~ 2x25 minutes

Waiting time: 2 hours

This is how you proceed:

Heat 500 ml milk and crumbled the chocolate in it. While stirring occasionally let the chocolate melt. Add salt and cinnamon.

Mix the remaining milk with the sugar and the starch. Bring chocolate-milk to a boil, then add the milk-starch mixture and cook for 5 minutes, stirring constantly, until the mixture thickens.

Fill the chocolate blancmange in 4-6 glasses, let it cool and then give in the refrigerator for 2 hours.

For the cinnamon pears you have to wash and peel the pears, remove the seeds, cut into thin slices and sprinkle with lemon juice. Melt the butter in a pan and add the sugar. When the sugar begins to caramelize, add pears, toss once and then deglaze with pear juice and wine. Add the cinnamon stick and clove and cook over low heat until the pears are soft.

Distribute pears over the chocolate while still lukewarm, garnish with mint and serve.