Panettone Pain Perdu with Merlot Poached Pears and Lemon Curd
Temps de cuisson: 50-60 min Portions: 4
4 slices Panettone (homemade is best)
1 cup Heavy Cream
4 large Eggs
2 tablespoons Grand Marnier
1 pinch Cinnamon
1/8 teaspoon Orange Oil
Generous grate Fresh Nutmeg
4 Bosc Pears, peeled w/stems
1 1/2 cup Water
2 cups Merlot, good quality
3/4 cup Pear Nectar
1 tablespoon Vanilla
1 crushed Cinnamon Stick
6 Crushed Peppercorns
Fresh Lemon Curd (homemade is best)
Start with poaching the pears. Not-quite-ripe Bosc pears work best. (Bartlett pears are too hard, red pears are too soft). Peel pears-leave stems attached. Scoop out bottom of pear w melon-baller. Combine wine, water, nectar, crushed cinnamon stick, peppercorns, vanilla in sauce pan deep enough to holds 4 pears covered in poaching liquid. Cook uncovered for 40-50 minutes, until tender.
Slice pears in half, core with melon-baller and fill space with fresh homemade lemon curd. Serve pears warm; add lemon curd just before serving. Our homemade lemon curd recipe is available at bedandbreakfast.com, Cocoa Cottage Bed and Breakfast recipes.
Whisk together: Heavy Cream, 4 eggs, 1/8 tsp Orange Oil, 2 Tbls Grand Marnier, pinch of cinnamon and the generous grate of nutmeg. Pour egg mixture into a baking dish large enough to hold a slice of the panettone. Cut 4, 1-inch thick slices of panettone. Dip the panettone in the custard mixture to evening coat each side.
Cook on well-buttered (don't use cooking spray or margarine) large frying pan or griddle until both sides are browned and the center springs back when lightly touched.
Arrange slices creatively on a plate and sprinkle with powdered sugar. Garnish with fresh berries. Arrange pear on the plate. Serve with country sausage patties or links and warmed pure Michigan maple syrup. We serve this dish year round. It is especially elegant at the holidays as panettone a traditional Italian Christmas holiday bread. Enjoy!