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Eggnog Panna Cotta with Spiced Pears

Serves 8
Time 7 hr 20 min
Panna cotta, Italian for “cooked cream,” is a silky custard served cold. This variation features eggnog as a flavor base and pairs the dessert with warm spiced pears. It’s a terrific finish to a holiday feast.
Special Diets:
Ingredients
  • 4 cups eggnog
  • 2 (0.25-ounce) packages unflavored powdered gelatin
  • 3 tablespoons unsalted butter
  • 1/4 cup firmly packed light brown sugar
  • 3 Bosc pears, cored and thinly sliced
  • 1/4 teaspoon cloves
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon grated nutmeg
  • Canola spray oil
  • fine sea salt, pinch of
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Method

Pour eggnog into a medium saucepan, sprinkle gelatin over the top and let sit for 5 minutes.

Lightly coat eight 4- or 5-ounce ramekins or custard cups with spray oil.

Place the pan over medium-low heat and cook, stirring, until very hot and gelatin has melted, 6 to 7 minutes. (The mixture should never come to a simmer; lower heat or remove the pan from heat briefly as needed.)

Immediately pour eggnog mixture into a large glass measuring cup with a pouring spout. Pour evenly into the prepared ramekins.

Cool to room temperature, cover with plastic wrap and refrigerate until set, at least 6 hours or up to 3 days.

When ready to serve, melt butter and brown sugar together in a large skillet over medium heat.

Add pears, cinnamon, cloves, nutmeg and salt.

Simmer, stirring gently every now and then, until pears are tender and hot, 5 to 7 minutes depending on their ripeness.

Run a table knife around edges of each ramekin to loosen panna cotta. Turn them out onto serving plates and surround with warm pears and sauce.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 4 cups eggnog
  • 2 (0.25-ounce) packages unflavored powdered gelatin
  • 3 tablespoons unsalted butter
  • 1/4 cup firmly packed light brown sugar
  • 3 Bosc pears, cored and thinly sliced
  • 1/4 teaspoon cloves
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon grated nutmeg
  • Canola spray oil
  • fine sea salt, pinch of
Shop with Prime

Exclusively for Prime members in select ZIP codes.