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Panna Cotta with Balsamic and Red Wine Caramelised Pears

Prep 30 minutesCooking 20 minutes4 people

If heavier festive desserts aren't your thing, panna cotta can be a lighter alternative. Flecked with vanilla it is complemented by the sticky, sweet and rich roasted pears. Red wine and 1.34 Balasmic Vinegar of Modena meld together for an indulgent sauce that is seasonally flavoured with cinnamon too.


20 minutes

Dessert Recipes

1 hour +

Christmas Recipes


Gluten Free Recipes

Nut Free Recipes





For the panna cotta:

400ml double cream

100ml whole milk

1 vanilla pod

110g caster sugar

2 sheets of gelatine (the smaller size bought from a supermarket, not the larger catering size)

For the pears:

4 firm pears

2 tbsp sugar

65g unsalted butter

300g red wine

85g sugar

3 tbsp.1.34 Balsamic Vinegar of Modena

1 cinnamon stick


For the panna cotta:

  1. Add all the milk, 200ml cream and the sugar to a small pan. Split the vanilla pod in half, lengthways, scrape out the seeds and these and the pod to the pan. Place on a high heat and bring to the boil, stirring frequently, then turn off and allow to infuse for 20mins.
  2. Place the gelatine in ice water and soak for 5 minutes. Meanwhile gently warm the cream mixture on a low heat. Remove the gelatine from the water, squeeze to drain off then add to the pan and stir until completely dissolved with spatula rather than a whisk, to avoid incorporating excessive air. Take off the heat, add the remaining cream and stir to combine. Pour into a large bowl or shallow dish then place in the fridge for at least 2 hours or until set, but with a slightly wobble. If leaving overnight cover with cling film once set.

For the pears:

  1. Make the syrup by combining the red wine, 60g sugar, balsamic vinegar and cinnamon in a small pan. Place on a medium heat, stirring to dissolve and leave to reduce for about 5 mins or until it coats the back of a spoon, stirring occasionally to stop the mixture catching on the bottom.
  2. Heat your oven to 180C fan/200C non-fan. Halve the pears, scoop out the cores and sprinkle the remaining sugar onto the cut sides.  Place a medium frying pan (non-stick is useful) on a medium heat and when hot, add pears to the pan cut side down and cook until the sugar starts to caramelise and darken. Add the butter to the pan and turn up the heat so it melts. Once it begins to foam, gently swirls the pears around the pan and cook for 1 -2 minutes so the butter reduces to form a caramel. If the mixture looks very oily, add a splash of water to re-emulsify. Remove from the heat and transfer everything to an oven proof dish with the cut sides facing up.
  3. Remove the cinnamon stick from the syrup, pour over the pears, place in the oven and roast for 10-15 minutes, or until the pears are soft and cooked through, but not falling apart or mushy. Allow to cool for 5 minutes, then serve with a scoop of the panna cotta and plenty of syrup and roasting juices.


Included in this Recipe

1.34 Balsamic Vinegar of Modena

1.34 Balsamic Vinegar of Modena

Sticky, sweet, beloved by Michelin star chefs, and a winner of 3 Great Taste stars