Hazelnut Marsala Sauce
½ C of Toasted Hazelnuts
¾ C of Honey
½ C of Sweet Marsala Wine
Combine toasted hazelnuts, honey and Marsala in a small, heavy pot over low heat.
Stir until the honey is dissolved into the Marsala.
Let the mixture stand at room temperature for an hour to let the flavors meld.
Spoon the sauce over the Panna Cotta.
Pairs Well With
For a sauce with a Tuscan flair replace the hazelnuts with toasted pine nuts and 1/2 tsp lemon zest.
** Toasting Hazelnuts – Place hazelnuts on a baking sheet in a 350 degree oven for about 15 minutes; shake the pan every 5 minutes. When fragrant, empty hazelnuts into a terry cloth towel and rub the bitter skins off, or at least MOST of the bitter skin.
*** Toasting Pine Nuts – place a small skillet over low heat, spread pine nuts in a single layer. Move skillet frequently, or stir nuts, or toss (Whichever you prefer) until fragrant. Pine nuts will turn a slightly darker brown… Be careful though, Pine nuts burn VERY easily.