Name: Vanilla Panna Cotta with Pear Jam
Yield: Makes 8 to 10 servings
Ingredients: 2 pounds ripe Bartlett pears, peeled, cored, and cut into 1/4-inch-thick slices; 1 cup sugar; 4 teaspoons unflavored powdered gelatin from 2 (1/4-ounce) envelopes; 2 cups heavy cream; 2 cups whole milk; 1/2 cup sugar; 2 vanilla beans, split lengthwise

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Vanilla Panna Cotta with Pear JamJennifer Day

This recipe was created by chef Lachlan Mackinnon Patterson of Frasca Food and Wine in Boulder, Colorado. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.

Start this recipe a day before you plan to serve it. Both the pear jam and the panna cotta are best if chilled overnight.

Recipe notes

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