For the parfait, beat the eggs with the sugar and vanilla beans over steam until warm. Beat until cold with the help of a mixer. Fold in whipped cream and add amaretto. Now color half of this mass with pumpkin seed oil and ground seeds. Now pour into a mold in layers. Freeze for at least 4 hours. Peel pears and cut in half lengthwise. Cut out the core. Make spice stock from white wine and spices. Steam pears in it until soft. Slowly caramelize sugar, add pumpkin seeds and roll out warm between 2 sheets of baking paper. Cool. Break off pieces and arrange dish as in the photo.This recipe was provided by: René Leitgebwww.dasleitgeb.atNähere info on pumpkin seed oil can be found at: www.die-feinsten-essenzen.com
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