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Panforte with Pears and Vanilla Cream
© Eric Wolfinger

Panforte with Pears and Vanilla Cream


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

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  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.