First prepare the ice cream by mixing the sour cream with confectioner’s sugar, lemon juice, heavy cream, and pepper and freezing in the ice cream machine.
For the pear soup, peel, halve, and core the pears.
Stew in a small covered pot with wine, water, and sugar.
Purée in a blender and sieve.
For the buchteln, mix the flours.
Stir the yeast into the lukewarm milk and mix in half of the flour.
Sprinkle more flour on top, cover, and let rise in a warm spot for about 30 minutes.
Beat the rest of the flour, the salt, egg, sugar, and oil into the starter dough with a cooking spoon until the dough comes away from the side of the bowl.
Cover and let rise another 20 minutes.
Roll out to ½in (1. 5 cm) and cut out circles with a 2 ½in (6 cm) cookie cutter.
Spoon lingonberry compote onto each.
Bring the edges together, and dip them in butter.
Place the buchteln with the edges down in a buttered pan.
Preheat oven to 320 °F (160 °C).
Let the buchteln rise for another 20 minutes.
Brush with melted butter and bake for 25 minutes, brushing with butter again halfway through.
Pour the pear soup into dishes, dust the buchteln with confectioner’s sugar and place in the soup.
Scoop the ice cream on top and garnish with mint.
Notes & Wine Advice
If the lingonberry compote is too liquid, freeze it briefly before filling.