Sautéed Nectarines and
Coconut Panna Cotta
Aconex
6 medium nectarines, halved,
pitted, each cut into 6 wedges
2 tablespoons sugar
2 tablespoons orange juice
1/2 teaspoon grated orange peel
Toasted coconut (optional)
PANNA COTTA
2 tablespoons cold water
1 envelope unflavored gelatin
(about 1 tablespoon)
2 cups heavy cream
1 cup coconut milk
1/3 cup sugar
1 vanilla bean, split lengthwise
1 teaspoon coconut extract
To prepare the panna cotta, place water in a 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 the heat.
In a large saucepan, combine cream, coconut milk and sugar. Scrape vanilla bean
seeds into the pan; add the bean pod. Bring to a boil over medium-high heat, stirring.
Remove from the heat and stir in the gelatin mixture and coconut extract. Remove
the vanilla bean pod. Spoon into eight 1/2-cup ramekins. Let cool to room temperature.
Chill the ramekins, covered, at least 4 hours or overnight.
Place nectarines in a large sauté 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 the heat.
Dip the ramekins, one at a time, into a bowl of hot water for 3 seconds. Run a thin
knife around the edge of each ramekin and invert onto the center of a small plate.
Serve the panna cotta with sautéed nectarines. Top with toasted coconut, if desired.
Makes 8 servings.
