From Bon Appétit Jan 2010
GREEK YOGURT PANNA COTTA WITH POACHED PEARS
1/2 cup whole milk
2 tsp unflavored gelatin
2 cups heavy whipping cream divided
1/2 cup sugar
1 tsp finely grated orange peel
1 tsp vanilla extract
1-1/2 cups whole-milk Greek-style yogurt
1 750 ml bottle dry red wine
2 cups water
1-1/2 cups sugar
1 cup dry Marsala
4 cinnamon sticks
3 whole cloves
1 6" x 1/2" strip orange peel (orange part only)
1 vanilla bean, split lenghtwise
4 Bosc pears, peeled, halved, cored
Panna Cotta: Place milk in med. bowl. Sprinkle gelatin over; let stand until softened, about 10 mins. Place 1 cup cream & next 3 ingredients in large saucepan. Bring to simmer over med. heat. Add gelatin mixture; stir until gelatin dissolved, about 1 min. Remove from heat. Whisk in remaining 1 cup cream and yogurt. Transfer to med. bowl, cover, chill until set, at least 4 hrs.
Pears: Place first 7 ingredients in large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over med. heat, stirring until sugar dissolves. Simmer 25 mins. Add pears & simmer until soft, turning frequently, about 25 mins. Cool pears in syrup.
Strain syrup from pears into heavy saucepan, simmer over med. heat until reduced to 1-1/2 cups, about 10 mins. Divide panna cotta among 8 dessert dishes. Thinly slice pear halves and place 1 atop panna cotta in each dish, pass remaining syrup.