Autumn Dessert with Red Wine Pears

For the autumn dessert with red wine pears, preheat the oven to 180 degrees.

For the cinnamon cookies, mix the flour, baking powder, cinnamon and sugar. Slowly mix the egg, milk and oil together. Then mix in the dry ingredients.

Divide the dough among 4 shallow cookie sheets and bake until golden brown, about 25 minutes. Let cool well.

For the red wine pears, peel the pears, remove the core and cut into wedges. Place the pear wedges in a saucepan. Add the sugar, wine, port, orange zest, cloves, cinnamon stick and star anise.

Cut the orange in half and squeeze the juice over the pears. Bring everything to a boil and simmer gently over low heat for about 30 minutes.

Remove the pear wedges from the liquid and bring the liquid back to a boil. Remove the cinnamon stick, cloves and ea star anise. Mix cornstarch with a little water and slowly add to the liquid a little at a time.

Then let the liquid simmer for about 5 minutes. Then briefly add the pear wedges to the sauce, then drain slightly.

Place a cinnamon cookie on each dessert plate, arrange the ice cream scoops on top and the red wine pear wedges all around. Add a dollop of whipped cream, some sauce, sprinkle with powdered sugar and garnish with mint.

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