Ingredients

• 1(8-ounce) packet unflavored gelatin (about 2 tablespoons)
• 2 tablespoons cold water
• 1 cup heavy cream
• 1/3 cup sugar
• 1 vanilla bean, split and seeds scraped
• 1 (17.6-ounce) tub Greek yogurt (about 2 cups) (recommended: Fage 2 percent)
• 6 fresh figs, halved, preferably a mix of green and black figs
• 2 ripe white nectarines, pitted and sliced
• Honey, for drizzling

Instructions

1. In a small bowl, sprinkle the gelatin over the cold water and let stand 5 minutes. Meanwhile, bring the cream, sugar, and vanilla bean and seeds to a simmer in a medium pan. Stir in the gelatin and remove from heat. In a second bowl, whisk the yogurt until smooth. Strain the warm vanilla cream, discarding the vanilla bean, and add to the yogurt, whisking to combine. Pour into 6 small ramekins or serving dishes and refrigerate at least 3 hours. Spray a grill with nonstick grill spray (a grill pan can be used) and bring to medium-high heat. Just before serving, grill the fig halves and nectarine slices just until grill marks appear and fruit is warm and lightly caramelized, 1 to 2 minutes per side. Remove from the grill or grill pan, drizzle with honey, and serve on top of panna cotta.