Thuringian Potato Fritter with Red Wine Pears

A simple but delicious cake recipe:

Make the potatoes, remove the skin and press them through the potato ricer while still warm. Add flour, egg and a little salt and knead into a dough. Roll out the dough to about 5 mm thick and cut into 15 cm long pieces. Bake the potato fritters in a non-stick frying pan without fat until they blister and turn slightly brown. Then brush with melted butter, sprinkle with sugar and cinnamon, layer and keep warm.

Peel the pears, remove the core and cut into 6 pieces. Caramelize the sugar in a saucepan, extinguish with orange juice and add cinnamon stick, red wine, vanilla bean, cloves and grated orange and lemon. Bring everything to a boil and add the pears. Remove the saucepan from the stove and let it simmer for 10 minutes. Now take out the cinnamon stick, vanilla pod and cloves.

Mix the vanilla pudding powder with a little bit of red wine and pear liquid, add it to the pears, put the saucepan back on the stove and let it boil for a short time.

Arrange the potato melts with the red wine pears and bring to the table.

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