Vanilla Panna Cotta with Poached Apricot Halves - unflavored gelatin

Method

• Prepare an ice-water bath; set aside.
• In a large bowl, sprinkle gelatin over 3 tablespoons cold water; let stand 5 minutes to soften.
• 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.
• 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.
• When ready to serve, top each portion with 2 poached apricot halves.
• 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.
• 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.
• 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.