Combine berries and remaining ⅓ cup sugar in medium bowl. Crush berries slightly with back of spoon. Mix in wine. Let compote stand until berry juices and sugar form syrup, stirring often, at least 1 hour and up to 2 hours. Spoon compote over panna cottas.
After making the pomegranate syrup, don’t waste the orange peel—it makes an attractive garnish. Remove it from the syrup and let it cool, then thinly slice it lengthwise. Combine it in a small bowl with 3 tablespoons of sugar and toss to coat, like candied orange peel. Then cover and chill for a few hours to use as a flavorful, crunchy finishing touch for the panna cottas. Makes 6Nonstick vegetable oil spray
3 tablespoons plus 2 cups refrigerated pomegranate juice (such as Pom)
2 teaspoons unflavored gelatin
1 cup sugarPeel from 1 orange, removed in strips with vegetable peeler
½ cup fresh orange juice
½ cup heavy whipping cream
1½ cups buttermilk
Spray six ¾-cup ramekins or custard cups with nonstick spray. Place 3 tablespoons pomegranate juice in small cup. Sprinkle gelatin over; let stand until gelatin softens, about 15 minutes.
Meanwhile, bring remaining 2 cups pomegranate juice, sugar, and orange peel to boil in large saucepan over high heat, stirring to dissolve sugar. Boil until syrup is reduced to 1¼ cups, about 10 minutes. Remove from heat.
Using slotted spoon, remove peel from syrup (reserve peel, if desired). Transfer ⅓ cup syrup to small bowl and reserve for sauce. Add gelatin mixture to remaining hot syrup in pan and stir until dissolved. Stir in orange juice and cream, then buttermilk. Strain into medium bowl; divide among prepared ramekins. Chill panna cottas uncovered until set, at least 4 hours and up to 1 day. Cover and chill sauce separately.
Run knife around edge of ramekins to loosen panna cottas; invert onto plates. Drizzle with sauce and serve.
Fig season begins toward the middle of summer and continues through early fall, and this dessert is a wonderful way to celebrate the luscious fruit. Black Mission figs (small figs with blue-black skin and crimson flesh) are called for here, but other fresh figs can be substituted. The panna cotta needs to chill overnight, so be sure to begin one day ahead. Makes 8
Panna Cotta
4 cups heavy whipping cream
¾ cup sugar
½ cup amaretto
1 vanilla bean, split lengthwise
3 tablespoons water
2 teaspoons unflavored gelatin
Syrup and Figs
1 cup sugar
½ cup water
½ cup Sherry wine vinegar
½ cup balsamic vinegar
2 cups fresh black Mission figs (about 1 pint), stemmed, quartered lengthwise
PANNA COTTA: Combine cream, sugar, and amaretto in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring mixture to boil, stirring to dissolve sugar. Remove from heat. Cover and let steep 15 minutes. Discard vanilla bean.
Meanwhile, pour 3 tablespoons water into small cup. Sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes.
Return cream mixture to simmer. Add gelatin mixture and whisk until dissolved. Let cool 30 minutes, stirring occasionally. Divide cream mixture among eight 1¼-cup goblets or custard cups. Cover and refrigerate overnight.
SYRUP AND FIGS: Stir sugar and ½ cup water in heavy large saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high and boil without stirring until syrup is deep amber color, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 7 minutes. Add both vinegars (mixture will bubble vigorously). Continue boiling until caramel bits dissolve and mixture thickens slightly, stirring constantly, about 5 minutes. Remove from heat. Fold in figs. Cool to room temperature.
DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and fold gently to blend before serving.
Spoon figs and syrup over panna cottas and serve.
An easier-to-make dessert would be very hard to find. Piña Colada ingredients—sweet cream of coconut, crushed pineapple, cream, and rum—are blended together, then combined with gelatin. Then just put it in the fridge to chill overnight. Cream of coconut is available in the liquor section of most supermarkets. 6 servings
1 cup sweetened cream of coconut (such as Coco Reál or Coco López)
1 cup crushed pineapple in unsweetened pineapple juice
1 cup heavy whipping cream
¼ cup dark rum
2 tablespoons water
2 teaspoons unflavored gelatinGround nutmeg
Puree cream of coconut, crushed pineapple in juice, cream, and rum in blender. Transfer to bowl. Pour 2 tablespoons water into heavy small saucepan. Sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes. Stir over low heat until gelatin dissolves. Add gelatin mixture to coconut mixture; stir well. Divide panna cotta among six 6- to 8-ounce wineglasses or ramekins. Cover; chill overnight. Sprinkle panna cotta with nutmeg and serve.
These fast and easy puddings become something truly special when you perk up store-bought caramel sauce with a little sea salt. Makes 8
1½ cups purchased caramel sauce
¼ teaspoon plus ⅛ teaspoon fine sea salt
8 5×3½-inch slices white sandwich bread (such as buttermilk bread or potato bread), very lightly toasted
3 medium bananas, peeled, thinly sliced on diagonal into 1½-inch ovals
4 large eggs
1½ cups half and half
⅓ cup whole milk
2½ tablespoons sugar, divided
1 teaspoon vanilla extract
2 tablespoons (¼ stick) unsalted butter, melted
Preheat broiler. Butter eight ¾-cup ramekins. Mix caramel sauce and ¼ teaspoon sea salt in small bowl. Spoon 1 generous tablespoon caramel into each ramekin. Place bread on rimmed baking sheet. Spread 1 generous tablespoon caramel over each bread slice. Broil until caramel is bubbling and slightly darker, watching closely to avoid burning, 1 to 2 minutes. Cool.
Cut each bread slice into 6 squares, for a total of 48 pieces. Set 1 banana slice on each bread square. Arrange 6 banana-topped bread squares standing on edge, side by side in each prepared ramekin, fitting snugly. Whisk eggs, half and half, milk, 1½ tablespoons sugar, vanilla, and remaining ⅛ teaspoon sea salt in medium bowl. Pour enough custard into each ramekin to reach top. Let stand until bread absorbs some of custard, about 30 minutes. Reserve any remaining custard.
Meanwhile, position rack in bottom third of oven and preheat to 400°F Pour remaining custard into ramekins. Brush exposed bread pieces with melted butter. Sprinkle with remaining 1 tablespoon sugar. Set ramekins in large roasting pan. Add enough hot water to pan to come halfway up sides of ramekins.
Bake puddings until set and knife inserted into custard comes out clean, about 45 minutes. Remove from water; cool.