This post features the recipe for Porters Poached Rogue Valley Pears Panna Cotta. The recipe for the candied hazelnuts that are part of the dessert works with any not and I frequently use it for pecans or almonds.

While in Medford, Oregon we met Executive Chef James Rustin at Porters Dining at the Depot. What a delightful creative young man. Sine the pears were at their peak, Chef Rustin decided to prepare a light tasty pear treat. Or, at least it tasted light. James has done a terrific job with Porters menu and the atmosphere of dining in an old train depot is just plain fun.

Porters 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

Diretions:

• Place all ingredients in a pan with pears fully covered.
• Bring to a boil, reduce heat and simmer until tender (Approx. 30-3535 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
1/2vanilla bean, split and seeds scraped
1/2 cup sugar
1/2 cup hazelnuts
2 teaspoons powdered gelatin in 1 oz. water to bloom

Directions:

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:

½ cup whole raw Oregon hazelnuts
1 egg white
¼ cup sugar

Directions:

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)

To Plate:

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.

If you get the opportunity to try Porters, let us know how your reaction.

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