Panna Cotta With Vermont Blue Cheese And Roasted Stone Fruit

• 2 cups pear nectar
• 3 (1/4-ounce) envelopes unflavored gelatin
• 2 cups whole milk
• Cooking spray
• 1 cup pitted sweet cherries
• 1/4 cup tawny port or other sweet red wine
• 3 tablespoons honey
• 4 plums, each cut into 4 wedges (about 1 pound)
• 3 peaches, each peeled and cut into 6 wedges (about 1 pound)
• 1 cup (4 ounces) crumbled Vermont or other blue cheese

1. Strain pear nectar through a fine sieve over a small bowl, and discard solids. Sprinkle gelatin over strained pear nectar, and let stand 1 minute.
2. Place milk in a medium saucepan; stir in gelatin mixture. Cook over medium-low heat until gelatin dissolves, stirring constantly. Pour evenly into 8 (4-ounce) ramekins or muffin cups coated with cooking spray. Chill 2 hours or until set.
3. Preheat oven to 400u0b0.
4. Combine cherries and the next 4 ingredients (cherries through peaches) in a 13 x 9-inch baking dish coated with cooking spray, tossing to coat. Bake at 400u0b0 for 20 minutes or until tender, stirring once. Cool.
5. Loosen edges of panna cottas with a knife or rubber spatula. Place a dessert plate, upside down, on top of each ramekin; invert onto plates. Spoon about 1/2 cup roasted fruit around each panna cotta. Sprinkle each serving with 2 tablespoons cheese.
6. If you don't want to use tawny port or sweet red wine in the fruit mixture, you can use red grape juice instead.

pear nectar, unflavored gelatin, milk, cooking spray, sweet cherries, tawny port, honey, wedges, peaches, crumbled vermont

Taken from www.myrecipes.com/recipe/panna-cotta-with-vermont-blue-cheese-roasted-stone-fruit (may not work)