Winter pears au gratin in Moscato d'Asti

INGREDIENTS:

3 pears Martine,

2 oranges, peeled to live without segments,

strawberries,

300 g Moscato d'Asti,

300 g water,

300 g sugar,

the juice of a lemon,

6 ladyfingers,

6 tablespoons Amaretto liqueur or Grand Marnier,

300 g egg custard,

300 g cream chantilly.

To garnish: 100 g roasted almonds.

For the custard: 2 egg yolks, 70 g sugar, ½ vanilla pod, 2.5 dl milk.

For the Chantilly Cream: 2.5 dl fresh cream, 2 tablespoons powdered sugar, 1 packet of vanillin.

HOW TO COOK:

Peel the pears, halve and leave the stem and immerse in cold water and lemon. Place water in saucepan with the sugar, wine, a few drops of lemon and pears. Bring to a boil over moderate heat. Turn off and allow to cool in syrup. Prepare the custard and chantilly cream (see below) in a serving dish and crumble a Savoyard head wet with liquor chosen. Lay half pear cut fan. Wrap slices of orange, strawberries and other small fruits. Combine the two and pour cream on fruit. Garnish with almonds gratin under the grill.

PREPARATION ENGLISH CREAM: Place over heat and stir constantly, bringing the cream to cook without boiling. It's ready when the spoon is veiled. Remove the vanilla bean and cool.

PREPARATION CHANTILLY CREAM: Whip cream, add the powdered sugar and the vanilla.