Ingredients

The following ingredients have 6 Servings
  • 1 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 1 vanilla bean
  • 1/2 cup sugar
  • one 1/4 oz packet (2 1/2 tsp powdered gelatin)
  • 5 apricots (pitted and sliced)
  • 1/4 cups sugar
  • 1/2 cup water
  • 1/4 cup brandy or Cognac
  • squeeze of lemon juice
  • 1/2 tsp vanilla extract

Instruction

  • Put the apricots, sugar, and water in a small saucepan.  Bring to a boil and simmer the apricots for about 3 minutes, just until they soften but haven't broken down.  Remove the apricots with a slotted spoon and layer them at the bottom of your serving dishes or jars.
  • Add the brandy and lemon juice and boil the sauce for another 10 minutes or so, until it is reduced to a thick syrup.  Take it off the heat and stir in the vanilla.  Pour the syrup evenly over the apricots, about a tablespoon or so over each jar, don't drown the apricots.
  • Meanwhile make the panna cotta---Pour the milk and cream into a saucepan, and add the vanilla bean seeds and the bean itself.  Bring it up to a simmer.  Turn off the heat and let it steep for about 10 minutes.
  • Remove the vanilla bean pod, and add the sugar to the pan.  Reheat the mixture and stir, just until the sugar is completely dissolved.  Takeoff the heat.
  • Put 2 tablespoons of boiling water in a small glass and sprinkle the gelatin over it.  Let it sit for  a few minutes while the gelatin softens.
  • Stir the gelatin into the water until it is completely dissolved.  Whisk it into the hot milk and cream mixture and blend it well.
  • Carefully pour the mixture into the serving jars, filling to the top.  Try not to disturb the apricots too much.
  • Refrigerate until firm, about 4 hours.