While in Southern Oregon, the Tandem Tasters, were fortunate to have Executive Chef James Rustin of Porters Dining at the Depot prepare:

Poached Rogue Valley Pears Panna Cotta.

Poached Whole Pears

5 fresh Oregon pears, peeled, stem on

8 oz. Hillcrest Orchard Pear wine

8 oz. Oregon Pinot Gris

1 ea. Star Anise

1 ea. Cinnamon stick

2-3 whole black peppercorns

2/3 cup sugar


Place all ingredients in a pan with pears fully covered.

Bring to a boil, reduce heat and simmer until tender (Approx. 30-35 minutes).

Remove and chill pears.

Reduce poaching liquid to light syrup consistency; remove spices and chill.

Panna Cotta:

16 oz. homogenized milk

8 oz. heavy cream

1/2 vanilla bean, split and seeds scraped

1/2 cup sugar

1/2 cup hazelnuts

2 teaspoons powdered gelatin in 1 oz. water to bloom


Combine milk,
cream, sugar, hazelnuts, vanilla seeds and husk over high heat.

Scald, add gelatin and set aside to steep. Remove husk.

Puree and strain milk mixture.

Pour onto a 9 inch square baking pan or individual dessert dishes and chill. (Approx. one hour)

Candied Hazelnuts:

1/2 cup whole raw Oregon hazelnuts

1 egg white

1/4 cup sugar


Toss hazelnuts in egg white and roll in sugar.

Toast in 300 degree oven until lightly brown and sugar begins to caramelize. (Approx. 10-15 minutes)


Cut shapes from congealed Panna Cotta and fit into the bottom of serving dishes.

Place whole poached pears upright into the gelatin.

Drizzle moderately with reduced poaching syrup and garnish with candied hazelnuts.

James used local products for the entire dessert.

Porters is located at 147 N. Front Street, Medford, OR 97501, TEL: 541 857 1910.

We hope you enjoy.

Culinary Yours,
The Tandem Tasters
Maralyn D. Hill and Brenda C. Hill
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