Sauteed Nectarines and Coconut Panna Cotta

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

1. Panna Cotta:.
2. place water in very small saucepan.
3. Sprinkle with gelatin and let stand about 1 minute to soften.
4. Heat over low heat until the gelatin is dissolved, then remove from heat.
5. In a large saucepan, combine cream, coconut milk and sugar.
6. Scrape vanilla bean seeds into the pan and add the bean pod.
7. Bring to a boil over medium high heat, stirring.
8. Remove from the heat and stir in the gelatin mixture and coconut extract.
9. Remove the vanilla pod.
10. Spoon into eight 1/2 cup ramekins.
11. Let cool to room temperature Chill the ramekins, covered, at least 4 hours or overnight.
12. Nectarines:.
13. Place nectarines in a large saute pan and sprinkle with sugar.
14. Cook, stirring, over medium heat.
15. When the sugar is caramelized, add orange juice and peel, toss well and remove from heat.
16. Dip the ramekins into a bowl of hot water one at a time for 3 seconds.
17. Run a thin knif around the edge of each ramekin and invert onto the center of a small plate.
18. Place nectarines on the side and top with coconut.

nectarines, sugar, orange juice, orange peel, coconut, cold water, unflavored gelatin, heavy cream, coconut milk, sugar, vanilla bean, coconut

Taken from www.food.com/recipe/sauteed-nectarines-and-coconut-panna-cotta-452202 (may not work)