List of Ingredients
- 1 LB. of firm pears (about 2)
- 1 1/4 C. of red wine
- 1 C. of whole wheat flour
- 1/3 CUP of soy milk
- 2 1/2 TBSP. of corn oil
- 1 1/2 TBSP. of potato starch
- 2 TSP. of baking powder
- 1 cinnamon stick
- 1 orange
- 1/2 vanilla bean pod
- Brown sugar
- Peppercorns
- Cloves
- Fresh ginger
Method
Peel and dice 1 pear; cook it in a pan for 4-5 minutes until dried out and golden. In a saucepan, combine the wine with 3 tablespoons of brown sugar, 7 peppercorns, 4 cloves, the cinnamon stick, and the grated zest of the orange; simmer for 30-35 minutes until reduced into a sauce.
In a bowl, combine the flour with the starch, the baking powder, 1/3 cup of brown sugar, and the seeds from the vanilla bean pod. Place the corn oil in the beaker of an immersion blender with a bit of grated ginger and the soy milk; blend for a few moments to emulsify. Add this emulsion to the bowl with the flour, then add the diced pear and mix to obtain a dough; divide between four 2 1/2” round molds and bake for 25 minutes at 350°F.
Peel the other pear, thinly slice it, and boil it in a saucepan of water with 1 tablespoon of sugar. Blend 1/4 cup of brown sugar until it turns white. Strain the mulled wine sauce. Remove the mini panettones from the oven and let cool. Dust with the blended sugar and serve with the sauce.