Panforte with Pears and Vanilla Cream

• Fresh lemon juice
• 2 large ripe Bartlett pearspeeled, halved lengthwise, cored and thinly sliced crosswise
• 1 1/2 cups coarsely chopped panforte (about 7 1/2 ounces)
• 1 cup heavy cream
• 1 teaspoon pure vanilla extract

1. Preheat the oven to 425.
2. Sprinkle a few drops of lemon juice over the pears to prevent discoloring.
3. Divide 1 cup of the panforte among 4 shallow heatproof dishes.
4. In a small saucepan, scald the cream.
5. Stir in the vanilla.
6. Pour half of the cream over the panforte.
7. Top each serving with a pear half and the remaining cream.
8. Sprinkle the remaining 1/2 cup of panforte on top.
9. Set the dishes on a cookie sheet and bake for about 10 minutes, until the cream is bubbling and the top is brown.
10. Serve warm or at room temperature.

lemon juice, bartlett, panforte, heavy cream, vanilla

Taken from www.foodandwine.com/recipes/panforte-pears-and-vanilla-cream (may not work)