1kgWilder Gieseman pearsor another pear that can be poached
6green cardamom podscrushed
3tablespoonssugaruse sugar to taste and depending on the sweetness of the pears
Bring the milk, cream, cinnamon sticks, ground cinnamon and sugar on medium heat to the boil, take the pan of the fire and leave to stand for about an hour to infuse the flavors into the cream.
Soak your gelatin leaves for 5 minutes in cold water until they are soft. Slowly heat the cream mixture on low heat. Squeeze the water out of the gelatin leafs and still them into the warm cream until they dissolve. Add the amaretto en put the liquid through a sieve. Pour your pannacotta into 6 ramekins or other forms and leave them in the fridge for at least 4 hours to firm up.
Poached pears in Verjus
Peel and core the pears.
Put the pears in a pan that is big enough to hold the pears plus poaching liquid. Add the verjuice, the sugar, the pomegranate juice, the cardamom, staranise and cinnamon and top with water until the pears are almost covered but not quite.
Bring to the boil and cook until the sugar is dissolved. Turn the heat down and let it simmer until the pears are done. This really varies a lot depending on the type of pear you use. For the Wilder Giesseman pear that I used it was stated it should cook 1 1/5 hr but mine were done after 20 minutes! So check regularly if they are soft enough. Once cooked let the pears cool in the liquid. If the liquid is still too thin you can remove the pears and cook the liquid down a little further until it becomes syrupie..