Instructions

Place the cream, milk and sugar in a medium saucepan and bring to a simmer over medium-high heat. Split and scrape the vanilla seeds from the bean. Add both the seeds and the pod to the milk. When the milk mixture begins to simmer, shut off the heat and whisk in the creme fraiche.

You will then need to strain the mixture and return to the pot. Add the gelatin and whisk until dissolved. Pour the mixture into 8 (1 cup) ramekins and set aside to come to room temperature. Cover and place in the refrigerator to firm up for at least 3 hours preferably overnight.

Now for the peaches...

Cut them into small bite size pieces and place in a small sauce pan along with the sugar and nutmeg.  Cook over medium heat for about five minutes until sugar is dissolved and peaches have cooked down a bit, but not too much.  Let cool and then top the panna cotta with the cooled peach mixture. Sit back and ENJOY the best peaches and cream you'll ever have!