Each fall I proudly serve Patrick a decadent, glorious, all be it traditional, apple pie. Then promptly go on a search for something a bit weird and wild. You need not worry that this recipe is to weird or will go unappreciated. It has the taste of a traditional apple pie and a texture akin to that of cheesecake.
Add the apple scraps into a medium-sized saucepan and pour the cream over the top. Heat on med-low heat just until the cream starts to simmer. Do not boil. Simmer, stirring constantly for 5 minutes. Turn off the heat and steep for 30 minutes.
Strain the cream through a cheesecloth into a bowl squeezing out all the liquid.
Add one cup heavy cream back into the saucepan; sprinkle the gelatin over the top and let it sit for 5 minutes. Heat on low, stirring, until the gelatin is dissolved.
Add in the rest of the cream, honey, vanilla, and cinnamon. Heat on medium, stirring, until the honey is completely dissolved and the mixture is just short of boiling with a few bubbles appearing on the edges of the pan.
Ladle the mixture into whatever cups, pots, or ramekins you choose and chill in the fridge for at least three hours. Once set they can be served or stored, covered, for up to 24 hours.
In a cast iron pan toss the oats, pecan pieces, and cinnamon. Stir in the honey. Bake at 350 for about 15-20 minutes until the oats are a nice golden brown. Serve immediately over the pannacotta or store in an airtight container for up to a week.
It may seem like a good idea to skip step 3 and throw the gelatin into all the cream at once. But like adding cornstarch into hot water is just won't work. You'll end up picking pockets of gelatin out of your teeth making it hard to enjoy the smooth, creamy dessert that pannacotta is.