Vanilla Pannacotta with Warm Spiced Pears

I was not a fan of panna cotta but it has grown on me. I realise that it is suppose to be silky, subtle-tasting and tofu-like, so the things that accompany the panna cotta (ie spiced pears) would stand out. Again, loving Karen Martini's recipes at the moment. The spiced pear was really yummy. Well suited to the current autumn-y weather. Pears are in season too!

Vanilla Pannacotta with Warm Spiced Pears Recipe

375ml  cream (thick and full cream please! Don't bother if you are on a diet)
3/4 cup milk
1 tsp vanilla paste (I use McQueen's Brand)
1 cinnamon stick
2 1/2 tsp gelatine powder (or two 5g gelatine leaves- if you can find them at the stores)

Spiced Pears
1 1/2 cup red wine
1 cinnamon stick
2 cloves
1 tsp vanilla paste
3/4 cup castor sugar
rind of 1 orange
1/2 cup frozen berries
3 large beurre bosc pears, peeled, cored and cut into 6 segments for each pear

To make the pannacotta, combine cream, milk and sugar in a saucepan over low heat. Stir until sugar dissolves and the mixture is almost boiling. Remove from heat, stir in vanilla and cinnamon. Set aside for 15 mins. Remove cinnamon stick.
Place 3 tbsp boiling water in a bowl. Sprinkle the gelatine powder on top of the water. Stir to dissolve. If using leaves, soak the leaves in cold water until soft.
Add gelatine to the cream mixture and stir to combine. Pour the mixture into 4x 150ml moulds. Refrigerate for 6 hours or until set.

For the pears, place wine, spices, vanilla, sugar, orange rind and berries in large saucepan over medium heat. Bring to boil, simmer for 15 mins, then remove from heat. Place pears in the syrup, cover and simmer over low heat for 15 mins or until tender. Remove pears and strain syrup over pears.

When pannacotta is set, unmould onto plates by dipping the bottom of the mould in hot water for a few seconds. Shake gentlly and turn over. Served with warm spiced pears and syrup