Poached Peach & Fresh Fig with Honey atop Yogurt Panna Cotta

That's a mouthful- I know! But I feel like each of those yummy ingredients really stand out in this classic panna cotta dessert. You could substitute any fruit or sauce on top of this blank canvas dessert, so it's incredibly versatile. It's also a cinch to make. I put mine in cheap wine glasses almost knowing I would break one- and I did, but really any container will do from mason jars to ramekins to classic panna cotta molds.

You will need:

• 1 1/2 tsp unflavored gelatin 
• 1 1/4 heavy cream (or reg. cream) 
• 1/4 cup or more raw honey
• 1 vanilla bean 
• 1 1/2 cup plain whole fat Greek yogurt  

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topping:

• 1/4 honey (use local if possible) 
• 5 fresh mission figs (washed &quartered)
• 3 small peaches 
• 1/4 cup raw walnuts, crushed slightly (or other nut)
• salt to taste
• dash of nutmeg (optional)

Put the cream and honey into a sauce pan on med- low heat as well as the vanilla bean split and seeded. You can throw the vanilla bean in while you whisk the cream and honey together to add as much vanilla flavor as possible. Put the gelatin in about 1 tablespoon of cool water to soften and set aside. When the honey has dissolved and you can take the cream off the heat (3 min or so) you can add the gelatin. Add in the Greek yogurt and continue to whisk. Strain the entire mixture thru a sieve into a bowl or large cup with a lip for pouring -making sure the mixture is smooth. This will also discard the vanilla bean (you can try to squeeze out extra seeds if you are ambitious). Pour into jars, cups, molds, what-have-you  and cover- then put in refrigerator overnight (or at least 5 hours).
If you put into molds you can run hot water over the bottom to release them.

About 1/2 hour before you take the panna cotta from the fridge- begin your topping!

In a deep sauce pan put the peaches in with enough water to cover and heat over med heat. Let the peaches get to the point of bubbling to boil then strain out the water and put onto a cutting board to peel the skin off. Let cool for at least five mine. In the meantime put the same (still warm) pan on the stove and add in the honey and nuts along with salt and spice. Heat on very low. Peel peaches of their skin and slice- add to honey mixture. Add figs just to warm and take off the heat. This will be a nice warm against the cool of the panna cotta.
Take panna cotta out of the fridge and add warm topping. Serve and bon appetit!
xoxo Renee