• 1 qt Heavy Cream
• 1/2 cup of Sugar
• 1 Vanilla Bean
• 1/2 cup of Plain Greek Yogurt
• 1 1/4 tbsp Honey
• 2 1/4 tsp Unflavored Powdered Gelatin
• 3 tbsp Water
• 2 Bosc Pears
• 3 cups Water
• 1 in nub of Ginger sliced
• 2 Cinnamon Sticks
• 1 tbsp ground Cardamom
• 1/2 cup of Brown Sugar
• 1 cup Raw Pecans
• Salt to taste

DIRECTIONS FOR THE PANNA COTTA:

1. Put the first five ingredients into a medium saucepan and bring to a simmer on medium-high heat. Do not boil. Once the liquid is at a simmer, remove from heat and let rest for 12-15 minutes.
2. In the meantime, dilute your unflavored gelatin with the 3 tbsp of water in a separate bowl.
3. After 15 minutes, add gelatin to pan and stir.
4. Add Panna Cotta liquid into your favorite wine or martini glasses, cover and cool in the fridge for 3-4 hours or overnight.

DIRECTIONS FOR THE PEARS:

1. In a medium saucepan add 1 cup whiskey, 3 cups water, ginger, cardamom, sugar and bring to a simmer.
2. Once the liquid is brought to a simmer, remove from heat and stir in honey. Let steep for 30 minutes
3. Peel the pears, cut in half and cut out core with a melon baller.
4. Once the liquid has set for 30 minutes add pears. Make sure they are submerged and put on medium heat for 8-10 minutes until the pears are tender.
5. Remove from liquid and let sit. Strain the contents of the liquid and reserve the liquid to reduce.
6. Bring liquid to a boil then simmer for another 10 minutes. Use this liquid to drizzle on top of pears.
7. Remove Panna Cotta from fridge, thinly slice pear and place on top of Panna Cotta. Then sprinkle pecans on top. Enjoy