I received a small bag of pears from work that were harvested from a home garden and was asked to make desserts using these. These are tiny pears that are absolutely cute. I wanted to do sometime different and easy. So I thought I could make a pear panna cotta with a cinnamon shortbread cookie. I call it “Autumn in a Bowl” because the refreshing taste of pear and warmth coming from the hint of cinnamon definitely reminds me of the Fall. I think they came out really good but we will see how folks react tomorrow after the tasting.
Here is how to make the pear panna cotta.
Pear 3 (any kind, I usually use d’Anjou)
Half and Half 2 cups
Unflavored gelatin mix 1 bag
Dry white wine 1 cup
Sugar 1/2 cup +1/4 cup (or more if you like it sweeter)
Vanilla bean 1/2 piece
Cut the pears to small pieces and cook them in the dry white wine with 1/2 cup of sugar for 30 minutes. Puree them in a blender. Soften the gelatin with 1/4 cup of half and half and set aside. Meanwhile, heat up the remaining half and half in a medium sauce pan with 1/4 cup of sugar and scraped seeds from the vanilla bean until it simmers and then add in the gelatin. Mix it well and remove from heat. when it cool down slightly, add in the pear puree, mix well. Pour the mixture to small bowls and fridge overtime before serving with cinnamon cookies.