Rosé Poached Peach Panna Cotta (Frankenstein-Inspired)

Peel the two peaches, slice them in half, and remove the pits.

In a pot, combine the sugar, water, and rosé wine. Bring to a boil over medium-high heat, then reduce to medium-low.

Add the peaches and poach for 5 minutes, flip, and poach another 5 minutes until lightly softened and the liquid has reduced slightly. Remove peaches and set aside.

In a small bowl, mix the gelatin with the milk and let it sit until it blooms.

Split the vanilla bean pod and scrape out the seeds.

In a pot, combine the heavy cream, sugar, and a pinch of salt to start the panna cotta base (stir in the vanilla seeds and bloomed gelatin, warm and mix until combined, then pour into molds and chill until set before serving with the poached peaches).