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Panforte with Pears and Vanilla Cream

  • Servings: 4

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

Plus: More Dessert Recipes and Tips

KEY: Winter, Baking, Christmas, Italian, Desserts, Fast, Vegetarian, Dinner

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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

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