Peach and rose jelly

Peach and rose jelly
  • Serves icon Serves 4
  • Time icon Takes 30 min to make, plus cooling and setting

A sophisticated pud that smells like an English country garden.

Nutrition: per serving

Calories
204kcals
Fat
0.1g (trace saturated)
Protein
1.3g
Carbohydrates
47.9g (45.9g sugar)
Salt
trace
Calories
204kcals
Fat
0.1g (trace saturated)
Protein
1.3g
Carbohydrates
47.9g (45.9g sugar)
Salt
trace

Ingredients

  • 150g caster sugar
  • 125ml glass rosé wine
  • Juice of ½ lemon
  • 4 peaches
  • 3 gelatine leaves

Method

  1. 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.
  2. 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.
  3. Peel, halve and stone the peaches. Transfer to 4 serving glasses, a jelly mould or a serving dish.
  4. 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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