My F&W
quick save (...)
Panforte with Pears and Vanilla Cream
© Eric Wolfinger

Panforte with Pears and Vanilla Cream

  • FAST

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

Plus: More Dessert Recipes and Tips

  1. Fresh lemon juice
  2. 2 large ripe Bartlett pears—peeled, halved lengthwise, cored and thinly sliced crosswise
  3. 1 1/2 cups coarsely chopped panforte (about 7 1/2 ounces)
  4. 1 cup heavy cream
  5. 1 teaspoon pure vanilla extract
  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.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.