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1
Remove a wide, 2-inch-long strip of zest from 1 orange with a paring knife.
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2
Finely grate the zest of the other orange and set aside.
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3
Peel and segment both oranges, cover and refrigerate.
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4
Combine the wine, 5 tablespoons sugar, the honey, cinnamon stick and orange zest strip in a small saucepan.
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5
Simmer over medium-low heat until reduced to 1 1/2 cups, about 40 minutes.
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6
Discard the cinnamon and zest and cool the wine reduction completely.
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7
Set aside 1/2 cup for serving.
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8
Combine the milk with the remaining 2 tablespoons sugar in a medium saucepan.
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9
Sprinkle in the gelatin and let stand, undisturbed,
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10
until the gelatin softens, about 4 minutes.
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11
Cook over medium heat, stirring occasionally, until the gelatin and sugar are just dissolved (do not boil); let cool.
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12
Whisk in 1 cup of the wine reduction, the grated orange zest and yogurt until smooth.
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13
Pour into six 6-ounce ramekins or jars, cover and refrigerate until set, at least 3 hours or overnight.
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14
Just before serving, core and finely dice the apple, then toss with the reserved orange segments.
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15
Dip the bottom of each ramekin in warm water to loosen.
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16
Invert each panna cotta onto a plate, drizzle with the reserved wine reduction and top with the fruit.
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17
Photograph by Ngoc Minh Ngo
