Peach and rose jelly
- July 2008
- Serves 4
- Takes 30 min to make, plus cooling and setting
A sophisticated pud that smells like an English country garden.
- Dairy-free recipes
- 0.1g (trace saturated)
- 47.9g (45.9g sugar)
- 150g caster sugar
- 125ml glass rosé wine
- Juice of ½ lemon
- 4 peaches
- 3 gelatine leaves
- Put the sugar and 200ml water in a large saucepan over a low heat and dissolve the sugar. Increase the heat, then add the wine and lemon juice. Simmer for 3 minutes or until syrupy.
- Add the peaches to the pan and simmer for 5 minutes or until tender (it might take 8-10 minutes, if they’re hard). Remove the peaches with a slotted spoon, and set aside to cool. Set the pan of syrup aside.
- Peel, halve and stone the peaches. Transfer to 4 serving glasses, a jelly mould or a serving dish.
- Put the gelatine in a bowl and pour over enough cold water to cover. Leave to soften for 5 minutes, then drain and squeeze out the excess liquid. Add to the syrup and reheat gently, stirring until dissolved. Pour over the peaches until they’re submerged. Cover and chill for 2-3 hours or until set. Serve with whipped cream or vanilla ice cream.
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