Pole Sponge Cake with Pear Compote

Jean Marie Dumaine’s favorite fruit (after the apple) is the pear.

For him, there is no bad variety, only unripe must not be the “divine fruit”. An advantage, even if you cook the pear for a long time, it does not disintegrate into compote – and neat that makes our cook today. He flavors the pears in an unusual way – with bay leaves and cloves – add a polenta-gris sponge cake and ready is a really unusual, delicious autumn dessert.

Cut the vanilla bean in half lengthwise and boil it together with the milk. Stir the semolina into the boiling milk, let it boil briefly, and swell with the lid closed for about 20 minutes without adding heat. Remove the vanilla pod and stir the butter into the still warm semolina, then cool.

For the caramel, caramelize the sugar with two tablespoons of water in a heavy-bottomed saucepan over medium golden. Remove from the heat, pour into the ramekins and use to turn them out evenly.

Beat the egg yolks with the sugar until creamy and mix with the cold semolina, then stir in the stiffly beaten egg whites. Pour the mixture into well-buttered portion moulds, place on a tray filled with hot water and bake in a heated oven at 90 degrees for about 45 minutes. The polenta cookies will hardly rise, that’s right.

Peel the pears, cut them into quarters lengthwise and core them. Mix the sugar with two tablespoons of water in a saucepan with

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