Total time: 65 minutes
¾ cup heavy cream
¾ cup whole milk
¼ cup granulated sugar
Zest of one half lemon
1¼ teaspoons unflavored gelatin (half a ¼-ounce packet)
¼ cup lightly packed fresh tarragon leaves (¼ ounce)
½ cup granulated sugar
¼ teaspoon cream of tartar
6 tablespoons heavy cream
2 tablespoons pear brandy
4 firm Bartlett pears
¼ cup granulated sugar
2 tablespoons unsalted butter
For panna cotta
Lightly wipe eight 2-ounce size ceramic or metal soufflé cups with vegetable oil. In a medium saucepan, heat cream, milk, sugar and lemon zest just to a simmer. Meanwhile, soften gelatin in 2 tablespoons cold water. Remove milk mixture from heat and stir in gelatin and tarragon. Let stand 5 minutes. Strain mixture through a wire mesh sieve or cheesecloth to remove tarragon leaves. Pour into prepared cups and refrigerate until firm, at least 8 hours.
In a small heavy saucepan (1-quart size) heat sugar, cream of tartar and 1 tablespoon water until sugar is a deep amber color, stirring periodically with a fork or swirling to cook evenly. Immediately remove from heat and slowly pour cream down side of saucepan. The caramel will bubble up and clump. Stir until caramel is smooth. Stir in brandy. Cool, then refrigerate until thickened.
Peel, core and cut pears into ¼-inch thick wedges. Combine pears, sugar and butter in a wide skillet. Cook and stir gently over medium heat until pears are lightly caramelized and tender, about 8 minutes. Spread on a platter to cool.
Drizzle about 1 tablespoon caramel sauce on each dessert plate. Briefly dip panna cotta cups in warm water. Run the tip of a wet knife around edge of cups and invert onto prepared dessert plates. Divide pear slices between servings. Serve immediately.
interview by Sheila Miller Kim Cooper Findling and her daughter, 14-year-old Libby Findling, seem to have pulled off a near-impossible…
written by Melissa Dalton In this house, the formality of a traditional enclosed entryway is a thing of the past.…
written by Catie Joyce-Bulay photography by Daniel Stark Most people head to Mount Hood for the epic skiing and hiking,…
written by James Sinks Honeybees dance and dip among the lightly shaded wildflowers in this patch of Rogue Valley farmland,…
What I'm Workin On interview by Sheila G. Miller The Oregon Shakespeare Festival announced earlier this year that its new…
Rehabilitating wildlife is a way of life for this former vet tech written by Catie Joyce-Bulay photography by Joni Kabana…