Glazed Pears with Panna Cotta
 |
Velvety rich milk-white custard perfectly complemented with sweet-spicy,wine-glazed winter
pears and crisp wafer cookies.
|
|
PANNA COTTA
|
|
|
|
Unflavoured gelatin
|
2 tsp.
|
10 mL
|
|
Milk
|
1/4 cup
|
60 mL
|
|
|
|
|
|
Milk
|
1/2 cup
|
125 mL
|
|
Whipping cream
|
1 1/4 cup
|
300 mL
|
|
Granulated sugar
|
1/2 cup
|
125 mL
|
|
Vanilla
|
1/2 cup
|
125 mL
|
|
|
|
|
|
GLAZED PEARS
|
|
|
|
Red (or alcohol-free) wine
|
1 cup
|
250 mL
|
|
Granulated sugar
|
1 cup
|
250 mL
|
|
water
|
1/3 cup
|
75 mL
|
|
Freshly ground pepper
|
1/4 tsp.
|
1 mL
|
|
|
|
|
|
Firm medium pears, peeled and quartered
|
2
|
2
|
|
Crispy rolled store-bought cookies (or cookies of your choice)
|
8
|
8
|
Panna Cotta: Sprinkle gelatin over first amount of milk in small bowl. Let stand for 3 to 5 minutes until softened.
Combine second amount of milk, cream, sugar and vanilla in large saucepan. Heat and stir on medium until sugar is dissolved and mixture is hot. Remove from heat. Add gelatin mixture. Mix well. Strain into liquid measure. Pour into 4 lightly greased 3/4 cup (175 mL) moulds or ramekins. Cover. Chill overnight until set.
Glazed Pears: Combine first 4 ingredients in large pot or Dutch oven. Heat and stir on medium until sugar is dissolved.
Add pears. Bring to a boil. Reduce heat to medium-low. Simmer, uncovered, for 20 to 25 minutes, turning several times, until syrup is thickened and pears are glazed. Place in medium bowl. Cover. Chill overnight, stirring occasionally.
To serve, turn Panna Cotta onto 4 individual serving plates. Place 2 pieces of pear on each plate. Drizzle pears with syrup. Place 2 cookies on each plate. Serves 4.
|
|
1 serving: 677 Calories; 27 g Total Fat; 86 mg Sodium; 5 g Protein; 97 g Carbohydrate; 2 g Dietary Fibre
Recipe reprinted from Cooking at Home Magazine, December / January 2002 © Company's Coming Magazines Limited.
|
|
Newsletter
Enter your email here to subscribe:
