Citrus and caramel are my wintertime go-to for serving with panna cotta. In spring, I serve it with local strawberries tossed with a little sugar. When peaches ripen in summer, I spoon those on. In the fall, I slice plums and pears into a saucepan with some sugar and spices and let them stew until syrupy and serve the panna cotta with them. The soft texture of this pudding tastes like comfort no matter where you live or what season you celebrate.
