Yogurt Panna Cotta with Sapote: In a small saucepan, bring the cream and sugar to a boil.
Remove from heat, add the gelatin and grated Sapote, and let it infuse for 10 minutes.
Strain the cream through a fine-mesh sieve and stir in the yogurt.
Pour into 4 small glasses and refrigerate for at least 8 hours.

Peach Compote with Maple Syrup: Bring a large pot of water to a boil.
Make an X cut on the rounded side of the peaches.
Plunge the peaches into the boiling water for 1 minute, then transfer them to a large bowl of cold water.
Remove the skin from the peaches and cut them into cubes.

Melt the butter in a pan and sauté the peach cubes.
Add the maple syrup and cook until all the liquid has evaporated, stirring with a wooden spoon.
Let it cool and divide the compote among the small glasses.