Vanilla Panna Cotta with Poached Apricot Halves

• 1 envelope (1 scant tablespoon) unflavored gelatin
• 4 cups heavy cream
• 1 cup sugar
• 1/2 vanilla bean, split and scraped
• 16 Poached Apricot Halves (recipe follows)
• 1 1/2 cups sugar
• 3 strips (about 2 inches long) fresh lemon peel, pith removed
• 2 thin slices fresh ginger
• 7 cardamom pods, cracked
• 1 vanilla bean, split lengthwise and scraped
• 12 small ripe apricots, halved and pitted (about 1 1/2 pounds)
• (makes 24)

1. Prepare an ice-water bath; set aside.
2. In a large bowl, sprinkle gelatin over 3 tablespoons cold water; let stand 5 minutes to soften.
3. Combine the cream, sugar, and vanilla bean and scrapings in a medium saucepan over medium-high heat.
4. Gently simmer until bubbles form around the sides of the pan, about 5 minutes.
5. Let cool slightly.
6. Discard the vanilla pod.
7. Pour the hot cream mixture into the gelatin mixture, and whisk until combined.
8. Set the bowl in the ice bath.
9. Let cool completely, stirring frequently.
10. Strain the mixture through a fine sieve into a medium bowl.
11. Divide among 8 custard cups.
12. Cover tightly with plastic wrap, and chill until set, at least 4 hours or overnight.
13. When ready to serve, top each portion with 2 poached apricot halves.
14. In a 4- to 5-quart pot over medium heat, combine 4 cups water with the sugar, lemon peel, ginger, cardamom, and vanilla scrapings.
15. Bring the mixture to a boil.
16. Cook until the sugar dissolves, and then reduce heat to low.
17. Simmer, uncovered, until the liquid has thickened slightly, about 10 minutes.
18. Add the apricots to the pan.
19. Rinse a double thickness of cheesecloth under cold water, and drape it over the apricots so all the fruit is covered by the cloth and submerged in the liquid.
20. Continue simmering until the apricots soften slightly, 2 to 4 minutes.
21. Remove from heat, and let cool completely.
22. Use immediately, or transfer the apricots and poaching liquid to a storage container.
23. Make sure the apricots are completely submerged in the liquid.
24. Refrigerate, covered, up to 4 days.

unflavored gelatin, heavy cream, sugar, vanilla bean, apricot halves, sugar, lemon peel, thin slices fresh ginger, cardamom pods, vanilla bean, ripe apricots

Taken from www.epicurious.com/recipes/food/views/vanilla-panna-cotta-with-poached-apricot-halves-392978 (may not work)