Panforte with Pears and Vanilla Cream

Fruitcake can be substituted for the panforte, a chewy Italian confection.

Plus: More Dessert Recipes and Tips

  • Servings: 4

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Ingredients

  • Fresh lemon juice
  • 2 large ripe Bartlett pears—peeled, halved lengthwise, cored and thinly sliced crosswise
  • 1 1/2 cups coarsely chopped panforte (about 7 1/2 ounces)
  • 1 cup heavy cream
  • 1 teaspoon pure vanilla extract

How to make this recipe

  1. Preheat the oven to 425°. Sprinkle a few drops of lemon juice over the pears to prevent discoloring.

  2. Divide 1 cup of the panforte among 4 shallow heatproof dishes. In a small saucepan, scald the cream. Stir in the vanilla. Pour half of the cream over the panforte. Top each serving with a pear half and the remaining cream. Sprinkle the remaining 1/2 cup of panforte on top. Set the dishes on a cookie sheet and bake for about 10 minutes, until the cream is bubbling and the top is brown. Serve warm or at room temperature.

Contributed By Photo © Eric Wolfinger Published January 1997





455062 recipes/panforte-pears-and-vanilla-cream 2013-12-06T23:40:09+00:00 Diana Sturgis winter|baking|christmas|italian|desserts|4|fast|vegetarian|weeknight-dinner january-1997,diana sturgis,panforte with pears and vanilla cream,fruitcake,christmas cake,italian cake recipe recipes,panforte-pears-and-vanilla-cream 455062
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