Cherry Muscat Compote
with Panna Cotta

2 teaspoons
unflavored gelatin
1 1/2 cups heavy cream
6 tablespoons sugar
1/2 cup whole milk
6 3 1/2-ounce
ramekins, chilled
1/2 cup plus 1 teaspoon
sugar, divided
1 tablespoon light
corn syrup
1 vanilla bean, halved
3 cups pitted fresh
M&R cherries
1 tablespoon lemon juice
1/2 cup Woodbridge
Muscat dessert wine

To prepare panna cotta, place 3 tablespoons cold
water in a stainless-steel bowl. Sprinkle with gelatin;
let stand for 5 minutes.
Combine cream and sugar in a saucepan and stir over
medium-high heat until sugar dissolves and bubbles
form at edges, about 2 minutes.
Place bowl with gelatin on ice. Slowly pour in warm
cream, stirring until gelatin dissolves. Add milk and
stir until consistency of sour cream. Pour into ramekins.
Refrigerate for 24 hours.
To prepare compote, combine 1/2 cup sugar, corn
syrup, vanilla bean seeds and 1 1/2 cups water in a
saucepan; stir over medium heat until sugar dissolves.
Combine cherries, 1 teaspoon sugar and lemon juice.
Add to the syrup. Bring to boil on medium-high heat,
lower heat and simmer until reduced, 30 minutes.
Cool for 5 minutes. Stir in Muscat. Refrigerate 1 hour.
To serve, place ramekins in warm water for 30 seconds;
invert on plates. Drizzle with compote.
Makes 6 servings.