Panna Cotta With Vermont Blue Cheese And Roasted Stone Fruit

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2 cups pear nectar

3 (1/4-ounce) envelopes unflavored gelatin

2 cups whole milk

Cooking spray

1 cup pitted sweet cherries

1/4 cup tawny port or other sweet red wine

3 tablespoons honey

4 plums, each cut into 4 wedges (about 1 pound)

3 peaches, each peeled and cut into 6 wedges (about 1 pound)

1 cup (4 ounces) crumbled Vermont or other blue cheese

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