Serious Eats: Talk

Panna Cotta with Fruit Sauce?

I am in the process of making panna cotta for tonight's dessert, and I do not feel like enduring the frustration of scouring Wal Mart on a Saturday looking for fresh berries.
Has anyone ever just softened up some jam or preserves and served panna cotta with that?
I have some blackberry preserves, plum jam, and strawberry jam on hand.
Any suggestions?

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