Fuzzy Navel Panna Cotta

1/2 peach liqueur or peach schnapps
2 t unflavored gelatin
2 1/4 cups heavy whipping cream
1/4 cup sugar
1 t finely grated orange zest
1 1/4 sups freshly squeezed orange juice
1 1/2 cups diced fresh peaches

>how to make<

*Place 1/4 cup of the peach liqueur in small bowl.
*Sprinkle gelatin over liqueur.
*Let stand 5 minutes to soften gelatin.
*Bring the cream, sugar, and orange zest to simmer in heavy, medium saucepan over medium-high heat, stirring until sugar dissolves.
*Remove from heat and add the gelatin mixture; whisk until dissolved.
*Whisk in the orange juice until blended.
*Ladle or pour mixture into 8 3/4-cup custard cups, ramekins or small molds.
*Loosely cover with plastic wrap and chill 4 hours or up to overnight.
*Cut around edges of each panna cotta to loosen.
*Set each cup in shallow bowl of hot water for 10 seconds.
*Immediately invert each onto a plate.
*Serve by spooning some of the remaining 1/4 cup peach liqueur over each panna cotta and sprinkling the plates with diced peaches.

-makes 8-

Note: This recipe was taken from "Panna Cotta" by  Camilla V. Saulsbury.