ROSEWATER PANNA COTTA WITH APRICOT COMPOTE

Steps:

• FOR PANNA COTTA: Pour 1/4 cup water into small bowl; sprinkle gelatin over and let stand until softened, about 5 minutes. Using vegetable peeler, remove peel from lemon in wide strips. Reserve lemon for another use. Combine lemon peel, cream, milk, sugar, rose water, and orange-flower water in heavy medium saucepan. Scrape in seeds from vanilla beans; reserve beans for compote. Bring mixture to simmer, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat. Add gelatin mixture; whisk to dissolve. Cool. Strain through fine sieve into large bowl. Using ladle, divide mixture among eight 2/3-cup custard cups. Cover and refrigerate overnight. (Can be prepared up to 2 days ahead. Keep panna cotta refrigerated. Wrap vanilla beans in foil and refrigerate.) FOR APRICOT COMPOTE: Bring wine, apricots, sugar, and reserved vanilla beans to boil in heavy medium saucepan. Reduce heat to medium-low and simmer until mixture is reduced to 1 1/2 cups and apricots are tender, about 20 minutes. Cool completely. Discard vanilla beans. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.) Spoon apricot compote over panna cotta in custard cups and serve. *Available at Middle Eastern markets and specialty foods stores. **A flavoring extract available at liquor stores and in the liquor or specialty foods section of some supermarkets.