Pear Compote with Pine Nuts

Peel, halve and pit the pears. Cut into oblong wedges and sprinkle with lemon juice.

Simmer wine, sugar, cut vanilla bean and grated lemon peel for a few minutes. Poach the pears in it for 3 to 4 minutes.

Then remove the pears and boil down the liquid. Pour over the fruit to taste with pear brandy and refrigerate.

Sprinkle with golden brown roasted pine nuts.

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