This extrasensory dessert is soft, syrupy, crispy and light, and airy, all at once!
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Cook the wine, honey and spices on a medium heat. Add the ginger, peeled and shredded. Cut the pears in two, remove the cores but keep the stalks. Cook the pears in the wine on a gentle heat, for an hour. Remove the pears when cooked. Add the 3 tbsp of muscovado sugar to the saucepan and reduce on a gentle heat for approx. 30 minutes, until the texture becomes syrupy. Set aside.
Approx. 15 minutes before making the Chantilly, place a mixing bowl in the freezer, together with the electric whisk attachments. Slice the vanilla pod in two, lengthwise, and remove the seeds with the tip of a knife. When you are ready to make the cream, take the utensils out of the freezer. Pour the chilled cream into the mixing bowl and whisk slowly. When the cream begins to thicken, add the confectioners' sugar and vanilla seeds.
Melt the butter in a hot pan. Crumble the slices of rye bread. Fry the crumbs in the frying pan with a pinch of muscovado sugar, until they are crispy. Arrange the pear halves on each plate. Add 2 to 3 spoonfuls of vanilla Chantilly. Pour the syrupy reduced wine over the top and sprinkle with crispy rye.