Panna Cotta with Vermont Blue Cheese and Roasted Stone Fruit

Ingredients

• 2 cups pear nectar
• 3 (1/4-ounce) envelopes unflavored gelatin
• 2 cups whole milk
• Cooking spray
• 1 cup pitted sweet cherries
• 1/4 cup tawny port or other sweet red wine
• 3 tablespoons honey
• 4 plums, each cut into 4 wedges (about 1 pound)
• 3 peaches, each peeled and cut into 6 wedges (about 1 pound)
• 1 cup (4 ounces) crumbled Vermont or other blue cheese

Preparation

1. Strain pear nectar through a fine sieve over a small bowl, and discard solids. Sprinkle gelatin over strained pear nectar, and let stand 1 minute.
2. Place milk in a medium saucepan; stir in gelatin mixture. Cook over medium-low heat until gelatin dissolves, stirring constantly. Pour evenly into 8 (4-ounce) ramekins or muffin cups coated with cooking spray. Chill 2 hours or until set.
3. Preheat oven to 400°.
4. Combine cherries and the next 4 ingredients (cherries through peaches) in a 13 x 9-inch baking dish coated with cooking spray, tossing to coat. Bake at 400° for 20 minutes or until tender, stirring once. Cool.
5. Loosen edges of panna cottas with a knife or rubber spatula. Place a dessert plate, upside down, on top of each ramekin; invert onto plates. Spoon about 1/2 cup roasted fruit around each panna cotta. Sprinkle each serving with 2 tablespoons cheese.