Wash and cut the pear into small pieces. Cook over low heat in a non-stick pan with 10 g of sugar and white wine.

Stir carefully so that the fruit does not stick, when it is soft add the remaining 10 g of sugar and raise the heat to caramelize.

*For the wine jelly, soften the gelatine in a dish with cold water, meanwhile pour the red wine and sugar into a saucepan.

Bring to a boil over low heat and let it boil gently for 10-15 minutes. Squeeze the gelatine and pour it into the saucepan, stir well for 5 minutes to dissolve it.
Turn off the heat and pour the red wine jelly still hot into sterilized jars. Close well and turn the jars upside down until completely cooled.

* you can skip this step by buying a pre-made jelly

Cut the Igor Spicy Gorgonzola into cubes. Serve the pears and Gorgonzola cubes and garnish with teaspoons of red wine jelly.

Ingredients for two people:
a kaiser
pear 20 g of sugar
5 tablespoons of white
wine 50 g Igor
Spicy Gorgonzola for the wine
jelly 750 ml of red
wine 500 g sugar
6 g edible gelatin