In case you didn’t read the title slow enough let’s say it again… Bourbon Poached Pear Panna Cotta. It’s okay, I’m salivating too.
I LOVE sweets; be it bags of candy, ice cream or homemade desserts, I’m in. This is why I rarely make them because I will devour whatever it is all day, every day until it’s gone; which in this house is only about 3 days. No amount of workouts are saving me from my lack of self-control dessert-obsessed self. Do you know what I love just as much as dessert? BOURBON.
So I’m craving dessert, checked the fridge and saw we had a container of creme fraiche I needed to use. Scavenging for other ingredients I had 2 ripe pears and all the ingredients out for Old Fashioneds from the night before. I knew I wanted to make a creamy and decadent dessert for two reasons. 1. When dessert is really rich it makes you eat A LOT less, good for that lack of self-control and 2. Panna cotta immediately came to mind and I knew I only had enough to make about four small dishes. Check and check! It really couldn’t of come together more perfectly.
This dessert is perfect for entertaining because you can make it ahead, there’s no bake time, and for a no stress easy recipe, it looks like a gourmet dessert sure to impress. Really for most people hearing you say the words ‘poached’ and ‘
So whip up this delicious recipe whether it be for guests or just for yourself. Let me know what you think!
Bourbon Poached Pear Panna Cotta
Ingredients
- Panna Cotta
- 1 package unflavored gelatin
- 3 tablespoons cold water
- 3 cups heavy cream
- Pinch of salt
- 2 tablespoons maple syrup
- ½ cup sugar
- 1 teaspoon vanilla extract
- 8 oz. (1 cup) creme fraiche
- Poached Bourbon Pears and Glaze
- 3 slightly under-ripe pears, cored and cut into quarters
- 1 cup water
- ¼ cup honey
- Juice from 1/4 a lemon
- pinch sea salt
- 1 cup bourbon
Instructions
- PANNA COTTA:
- Pullout 4 custard cups, ramekins or similarly sized glasses. Place the ramekins in a 9 x 13inch baking dish or on a rimmed baking sheet and set aside. This makes placing them in the fridge easier.
- In a small dish, mix gelatin and cold water. Set aside to let the gelatin “bloom” for about 5 minutes.
- Meanwhile, add heavy cream, pinch of salt, maple syrup, and sugar to a medium saucepan. Heat the mixture until it just comes to a boil. Remove from heat, stir in vanilla and gelatin and mix until completely dissolved. Let mixture cool 10minutes.
- Place creme fraiche into a large mixing bowl. Gently whisk in cream mixture, a little at a time, until smooth. Divide mixture evenly between ramekins.
- BOURBON POACHED PEARS:
- Place the pears, water, honey, lemon juice and bourbon in a small sauce pan. Bring to a simmer and cook on low heat until pears are tender; stir mixture occasionally so nothing sticks or burns to the bottom. The pears will probably need between 35-45 minutes to properly poach. To check your pears, insert a toothpick into pear it should go in easily but it’s okay if it sticks a little, I personally like a little crunch left in the pear but if you prefer them fully poached then continue to simmer until the toothpick goes in and out easily. Remove from heat and let mixture cool about 15 minutes.
- Check your panna cotta to be sure its firm, otherwise pears will sink into it rather than creating layers. If mixture is firm to the touch, place pears on cooled panna cotta in a fan shape then ladle remaining poaching liquid over top, just enough that pears are still showing through. Chill for 4 or up to 24 hours. Enjoy!!
