Vanilla Panna Cotta with Poached Apricot Halves

Preparation

1. Step 1

   Prepare an ice-water bath; set aside. In a large bowl, sprinkle gelatin over 3 tablespoons cold water; let stand 5 minutes to soften.

   Step 2

   Combine the cream, sugar, and vanilla bean and scrapings in a medium saucepan over medium-high heat. Gently simmer until bubbles form around the sides of the pan, about 5 minutes. Let cool slightly. Discard the vanilla pod.

   Step 3

   Pour the hot cream mixture into the gelatin mixture, and whisk until combined. Set the bowl in the ice bath. Let cool completely, stirring frequently. Strain the mixture through a fine sieve into a medium bowl. Divide among 8 custard cups. Cover tightly with plastic wrap, and chill until set, at least 4 hours or overnight.

   Step 4

   When ready to serve, top each portion with 2 poached apricot halves.

2. Poached Apricot Halves

   Step 5

   In a 4- to 5-quart pot over medium heat, combine 4 cups water with the sugar, lemon peel, ginger, cardamom, and vanilla scrapings. Bring the mixture to a boil. Cook until the sugar dissolves, and then reduce heat to low. Simmer, uncovered, until the liquid has thickened slightly, about 10 minutes.

   Step 6

   Add the apricots to the pan. 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.

   Step 7

   Continue simmering until the apricots soften slightly, 2 to 4 minutes. Remove from heat, and let cool completely. Use immediately, or transfer the apricots and poaching liquid to a storage container. Make sure the apricots are completely submerged in the liquid. Refrigerate, covered, up to 4 days.