Ingredients

Makes 8 servings

　　1 cup whole milk

　　1 tablespoon unflavored gelatin

　　3 cups whipping cream

　　4 tablespoons sugar

　　3 tablespoons honey

　　1/8 teaspoon salt

　　1/4 teaspoon vanilla extract

　　2 cups Sauternes or Quady Winery Essensia*

　　8 dried black Mission figs, quartered

　　

Step 1

Place milk in heavy small saucepan. Sprinkle gelatin over. Let stand 5 minutes to soften. Stir over medium heat until gelatin dissolves, about 5 minutes (do not boil). Add cream, 3 tablespoons sugar, honey and salt and stir until sugar dissolves, about 2 minutes. Remove from heat. Whisk in vanilla. Cool slightly. Strain into 8 wineglasses. Refrigerate until set, at least 5 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)

　　

Step 2

Combine Sauternes, figs and 1 tablespoon sugar in heavy medium saucepan over medium-high heat. Boil until mixture is reduced to 3/4 cup, stirring occasionally, about 15 minutes. Remove from heat. Cool completely. (Can be made 1 day ahead. Cover and refrigerate.)

　　

Step 3

Spoon some figs and cooking liquid atop each panna cotta and serve.

　　

Step 4

*A California dessert wine made with Orange Muscat grapes; available at liquor stores and some supermarkets.