Chamomile-ginger panna cotta with midsummer compote and pistachios | members only

DIRECTIONS In a medium pot, combine 5 cups of cold water, ginger, and honey and bring to a boil over medium-high heat (don’t walk away— it can boil over quickly). Lower the heat to simmer

and cook, stirring occasionally, until the ginger is tender when poked with a fork, 30–35 minutes. Remove the pot from heat, add the tea bags, cover and steep at least 4 hours or overnight.

Remove and discard the tea bags, squeezing to extract as much liquid as possible back into the pot. Transfer the liquid and ginger to a blender and process until smooth (alternatively,

submerge a hand blender directly in the pot). Strain through a fine-mesh strainer, pressing on the solids to extract as much liquid as possible; discard the solids. Decant the cordial into

glass bottles or jars, cover tightly, then transfer to the fridge and use within 1 month. MIDSUMMER COMPOTE Both melatonin and serotonin are found in cherries, the main ingredients of this

bright summer compote. Sour cherries (also known as tart cherries) are more delicate and quicker-cooking than their sweeter brethren and usually appear in markets in June and July. If you

can’t find them, you can use all sweet cherries (such as Bing or Rainier) instead — just be sure to dial back the sugar to 2 to 3 tablespoons. Feel free either to remove the spicy ginger

pieces before serving, or nibble on them. MIDSUMMER COMPOTE Makes 4¼ cups Total Time: 25 minutes INGREDIENTS * 6 medium black plums, pitted (1¼ pound) * 3 cups sweet cherries, pitted (1

pound) * 1⁄3 cup sugar * One 1-inch piece fresh ginger, peeled and thinly sliced * 1¼ cups sour cherries, pitted (½ pound) * 1½ teaspoon vanilla extract DIRECTIONS In a medium pot, stir

together the plums, sweet cherries, sugar and ginger. Set over medium heat, cover and cook, stirring frequently, until the fruit releases its liquid, comes up to a simmer, and the plums have

softened, about 10 minutes. Uncover, add the sour cherries and continue cooking, stirring occasionally, until both the sweet and sour cherries are softened, about 5 minutes more. Remove

from heat, stir in the vanilla, and set aside to cool to room temperature. Transfer to an airtight container and refrigerate for up to 5 days or freeze for up to 6 months. Serve warm,

chilled or at room temperature. _Excerpted from _Eat Better, Sleep Better: 75 Recipes and A 28-Day Meal Plan That Unlock the Food-Sleep Connection_. Copyright @ 2024 by Dr. Marie-Pierre

St-Onge and Kat Craddock. Photography Copyright © 2024 by David Malosh. Reproduced by permission of Simon Element, and imprint of Simon & Schuster. All rights reserved._