Pear Compote in Jelly With Panna Cotta Recipe

Name: Pear Compote in Jelly With Panna Cotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Asian pears; 200 ml White wine; 60 grams Sugar; 10 ml Lemon juice; 2 grams Gelatin sheets; 200 ml Heavy cream; 200 ml Milk; 30 grams Sugar; 30 grams Honey; 6 grams Gelatin sheets

Servings: persons

1
Make the pear compote Cut the pears into 16 wedges each, and put in a pan along with the ingredients.
2
Start cooking over high heat.
3
Bring it to a boil to evaporate the alcohol in the white wine, then simmer over a medium heat until the pears become translucent.
4
Skim off any scum too.
5
The pears will become translucent in a few minutes.
6
Turn off the heat and leave to cool in the pan.
7
When it has cooled down to room temperature, transfer the pears with the poaching liquid to a storage container, and chill in the refrigerator.
8
Make the panna cotta: Soak the 6g of gelatin sheets for the panna cotta in for about 20 minutes in water.
9
Heat the ingredients over medium heat.
10
Keep stirring until the sugar has completely dissolved, and turn off the heat.
11
Absolutely do not let it boil.
12
Add the soaked gelatin sheets to the panna cotta mixture and dissolve the gelatin completely.
13
Strain the mixture into cups.
14
Cover with lids and chill until set in the refrigerator.
15
Make the jelly: Heat up the syrup from the pear compote; do not let it come to a boil.
16
Add the 2 g of gelatin sheets reserved for the jelly, which have been soaked in water in advance.
17
Pour into a container and place in the fridge until set.
18
Place the pear compote on top of the panna cotta.
19
Add the jelly on top to finish.
20
Here I made 12 small portions.
21
The pear compote is delicious on its own of course.

314

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Asian pears, 200 ml White wine, 60 grams Sugar, 10 ml Lemon juice, and more.

Yes, Pear Compote in Jelly With Panna Cotta falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pear Compote in Jelly With Panna Cotta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions