Panna Cotta With Fresh Peaches and Red Wine

by Chef Jim Weaver, Tre Piani

Panna Cotta means "cooked cream" in Italian and is a light white custard.

4 "Jersey Fresh" peaches
2 cups heavy cream
4 tbsp. sugar + 2 tbsp.
1 vanilla bean split or two tsp. extract
2 tbsp. gelatin
1 cup red New Jersey wine
1 cup cold water

Pit the peaches, slice them and put them into a bowl and toss them with the red wine and add in 2 tbsp. sugar and reserve; this can be done up to a day in advance. Heat the cream, 4 tbsp. sugar and vanilla in a pot until simmering. Mix the gelatin with 1 cup cold water to bloom. Stir the gelatin mix into the cream. Pour the cream mixture into ramekins. Refrigerate overnight. Unmold the panna cotta onto a platter or individual plates, garnish with the marinated peaches.