1. Pour milk into a bowl, and sprinkle gelatin on top. Set aside for 5-10 minutes until gelatin blooms.
2. Bring heavy cream, sugar, both cinnamons, and scraped vanilla bean with pod to a gentle boil until sugar dissolves.
3. Reduce heat, and simmer 20 minutes. Remove cinnamon stick and vanilla bean pod.
4. Add milk/gelatin mixture to the pot. Heat on low, stirring to dissolve gelatin.
5. Pour into lightly oiled custard cups. Chill until firm (4 to 6 hours).
6. To unmold, dip each custard cup in hot water for a few seconds. Run a knife around the edge of the panna cotta, and tip it onto the plate.

1. Place all ingredients, except pears, in a non-reactive pot. Boil, then reduce to low heat.
2. Add pears. Simmer until they are soft but still hold their shape.
3. Remove pears from poaching liquid. Place them cut side down on dish and allow to cool. If serving later, cover and refrigerate.
4. Increase heat on poaching liquid to a gentle simmer. Allow to reach desired thickness, then let cool.

1. Whisk egg white until frothy. Add sugar and spices. Whip until thick.
2. Toss in pecans until fully coated. Use slotted spoon to remove pecans. Place on baking sheet lined with parchment paper.
3. Bake 30-35 minutes at 300o in the upper third of oven until fragrant and toasted golden brown. Stir once or twice. Remove from oven and cool. Chop the pecans.
4. Place water and sugar on low heat until it reaches a full boil. Stir occasionally until sugar is dissolved.
5. Add glucose or light corn syrup. Stir. Once sugar dissolves, dip pastry brush in water and wipe around the side of pot to dissolve any splattered sugar. Don’t stir the mixture! Boil gently until desired color is reached.
6. Remove from heat. Stir in pecans. Pour immediately on parchment paper-lined tray. Tilt tray so mixture spreads to a thin layer.
7. Cool completely. Crack into desired sized pieces.

Recipe by Pastry Chef Cheryl Martin, Angelo’s Restaurant.
Photography by Cayla Zahoran | Styling by Allie Wist