Peach and rose jelly

Peach and rose jelly

A sophisticated pud that smells like an English country garden.

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

Ingredients

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

Nutrition

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

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