Created by Tobi Sovak and Stephanie Pearl Kimmel, from Marché in Eugene, OR
Featured Product: Nancy’s Honey Whole Milk Yogurt
- 1 ½ teaspoon powdered gelatin
- 1 ½ tablespoon water
- 2 cups heavy cream
- 1/3 cups sugar
- zest from ½ medium orange
- 1 cup Nancy’s Honey Whole Milk Yogurt
Poached Pears with Cranberries
- 2 cups water
- 1 ½ cups dry red wine
- 1 ½ cups sugar
- 1 vanilla bean, split lengthwise
- 2 cinnamon sticks
- 1 teaspoon black peppercorns
- 4-5 star anise
- Peel of 1 orange
- 4 pears, peeled, cut in half lengthwise and cored
- 1 cup fresh cranberries
Dissolve gelatin in water and set aside.
Meanwhile, in a non-reactive saucepan, combine cream, sugar and orange zest and gently heat until warm. When mixture is warm to the touch, remove from heat. Add gelatin mixture and whisk to dissolve. Whisk in yogurt then strain through a fine sieve into a pitcher. Evenly pour yogurt mixture into ramekins or custard cups and chill until set.
In a large saucepan, combine 2 cups of water, the wine and sugar. Bring to a boil over moderately high heat. Add spices and orange peel and reduce heat to low. Add pears and bring back to a simmer over moderately high heat. Reduce the heat and simmer, partially covered, just until fruit is almost tender, but still slightly firm when pierced (about 15-20 minutes, depending on ripeness of pears).
Gently remove pears to a shallow dish. Add cranberries to the poaching liquid. Simmer 10-15 minutes or until liquid just becomes syrupy. Strain the poaching liquid. Pour syrup over fruit, let cool completely. Refrigerate until thoroughly chilled.
To plate the dessert, place each ramekin on a plate. With a slotted spoon, place a pear half to the side and spoon a little of the cranberry syrup over and around. To add a crunchy element, serve with hazelnut toffee or shortbread cookies.