Cocoa Cottage Bed and Breakfast

Panettone Pain Perdu with Merlot Poached Pears and Lemon Curd: Breakfast-Brunch

Servings: 4

Prep time:50-60 min

Ingredients:

• 

  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)

Step 1:

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, cinnamon, peppercorns, vanilla in sauce pan deep enough to holds 4 pears covered in poaching liquid. Cook uncovered for 40-50 minutes, until tender.

Step 2:

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.

Step 3:

Whisk together: Heavy Cream, 4 eggs, 1/8 tsp Orange Oil, 2 Tbls Grand Marnier, 1 tsp cinnamon. Cut 4, 1" thick slices of panettone. Place in large baking dish and cover with custard mixture, grate nutmeg over top. Turn once.

Step 4:

Cook on well-buttered pan (don't use cooking spray or margarine) until both sides are browned and the center springs back when touched.

Step 5:

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!