- 1/2 cup sugar
- 1/4 cup water
- 2 Tbsp almond liqueur, such as Amaretto
- 2 peaches, peeled, pitted, and chopped
- Panna Cotta
- 1 pt heavy cream
- 1/4 cup sugar
- 1/2 Tbsp vanilla bean paste or vanilla extract
- Pinch of salt
- 1 1/4 tsp unflavored powdered gelatin
- 1 1/2 Tbsp water
To make the sauce, in a medium saucepan over high heat, add peaches, sugar and water and bring to a boil. Add almond liqueur, reduce heat to low and simmer, covered and stirring occasionally, about 10 minutes. Transfer to a small bowl or a 4-cup liquid measuring vessel. Using an immersion blender, puree until smooth. Let cool.
To make the panna cotta, in a heavy, medium saucepan over medium heat, combine cream, sugar, vanilla and salt and bring to a simmer.
Meanwhile, in a small bowl, sprinkle gelatin over water and let stand until evenly moistened, about 5 minutes.
Remove cream mixture from heat, add gelatin and 3 tablespoons peach puree and stir.
Pour mixture into 4 (4 ounce) ramekins and let cool to room temperature. Cover with plastic wrap and refrigerate until panna cotta is set but still jiggles, about 3 hours. Serve with peach coulis.