Apple Dumplings with Pear Sauce and Pomegranate

For the apple dumplings with pear sauce, first prepare the apple dumplings.

For the apple dumplings, cream butter and sugar until fluffy. Gradually add the yolks, the marzipan and the small cubes of toast. Finally, season with cinnamon and rum.

Stew the apple pieces with white wine, cloves and cinnamon stick until soft and let cool. Then add to the rest of the mixture.

Beat the egg whites with a pinch of salt until stiff peaks form, fold into the mixture and let rest in the refrigerator for about 1/2 hour.

For the pear sauce, caramelize the sugar. Bring to a boil with wine, water and the spices. Cook the peeled, cored and finely diced pears over low heat to desired consistency.

Strain the stock, cool and stir in about 3 g pectin. Bring to a boil once and add back to pears.

Pour gelatinized pear sauce into deep plates, garnish with the deveined pomegranate seeds.

Finally, decorate the apple dumpling with pear sauce all around with sour cream and serve.

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