Sauteed Nectarines And Coconut Panna Cotta

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 6 nectarines, halved, pitted and cut into 6 wedges
• 2 tablespoons sugar
• 2 tablespoons orange juice
• 1/2 teaspoon orange peel, grated
• 1/4 cup coconut, toasted
• 2 tablespoons cold water
• 1 tablespoon unflavored gelatin (1 envelope)
• 2 cups heavy cream
• 1 cup coconut milk
• 1/3 cup sugar
• 1 vanilla bean, split lengthwise
• 1 teaspoon coconut extract

Recipe

• 1 panna cotta:.
• 2 place water in very small saucepan. sprinkle with gelatin and let stand about 1 minute to soften. heat over low heat until the gelatin is dissolved, then remove from heat.
• 3 in a large saucepan, combine cream, coconut milk and sugar. scrape vanilla bean seeds into the pan and add the bean pod. bring to a boil over medium high heat, stirring.
• 4 remove from the heat and stir in the gelatin mixture and coconut extract. remove the vanilla pod. spoon into eight 1/2 cup ramekins. let cool to room temperature chill the ramekins, covered, at least 4 hours or overnight.
• 5 nectarines:.
• 6 place nectarines in a large saute pan and sprinkle with sugar. cook, stirring, over medium heat. when the sugar is caramelized, add orange juice and peel, toss well and remove from heat.
• 7 dip the ramekins into a bowl of hot water one at a time for 3 seconds. run a thin knif around the edge of each ramekin and invert onto the center of a small plate.
• 8 place nectarines on the side and top with coconut.