2 cups (500ml) pure (thin) cream
3 cinnamon quills
½ tsp ground cinnamon
55g caster sugar
2 tsp gelatin powder
2 tbs brandy
4 pears (Williams or beurre bosc)
6 sage leaves
110g firmly packed brown sugar
Method : (make 6)
1. Combine the cream, milk, cinnamon quills, ground cinnamon and caster sugar in a small pan over medium heat. Bring to simmer, then remove from the heat and leave to infuse for 1 hour.
2. Reheat the cream mixture over low heat. Set aside.
3. Sprinkle gelatine into a small bowl or cup containing 2 tablespoons of hot water, stirring constantly, then place the bowl into a container of boiling water and stir constantly until completely dissolved and transparent. Add the dissolved gelatin into the hot cream, stirring well to combine.
4. Stir in the brandy, then strain through a fine sieve into a jag. Pour mixture into six ½ cup (125ml) ramekins and chill in the fridge for 4 hours or overnight.
5. Meanwhile for the pears, preheat oven to 160 C. Peel, halve and core the pears, leaving the stems intact.
6. Place the sage leaves, brown sugar and 1/3 cup water in a flameproof casserole and stir over low heat until sugar has dissolved. Add the pears and transfer to the oven. Cook for 3 hours until pears are very tender. Cool.
7. When ready to serve, run a knife around the edge of each mould to loosen. Then, invert the panna cotta onto plates. Divide pears among plates, then drizzle with any remaining pears syrup and serve.