Panna Cotta with Vermont Blue Cheese and Roasted Stone Fruit Recipe - Details, Calories, Nutrition I

Ingredients

• 2 cups pear nectar
• 3 (1/4-oz) 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 tbsp honey
• 4 plums, each cut into 4 wedges (about 1 lb)
• 3 peaches, each peeled and cut into 6 wedges (about 1 lb)
• 1 cup (4 oz) crumbled vermont or other blue cheese