Peaches in Champagne Jelly 

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A tangy, summer dessert using fresh peaches and champagne.

Ingredients:

1 cup water

1 cup caster sugar

30 g leaf gelatine

750 mL bottle of champagne

3 large peaches

Directions:

Combine water and sugar in a small saucepan. Stir over low heat without boiling until sugar dissolves, then bring to the boil and cook for one minute.

Soften gelatine leaves in half a cup of water for three to four minutes then squeeze out excess moisture. Add softened gelatine to hot sugar syrup and stir until gelatine dissolves. The sugar syrup may have to reheated slightly to allow gelatine to dissolve. Add champagne to sugar syrup and cool to room temperature.

Peel peaches by pouring boiling water over them then plunging them into cold water. Cut peaches into quarters and place two quarters in six serving glasses. Divide half the jelly between the serving glasses and refrigerate until set. Leave remaining jelly at room temperature and divide between the serving glasses when the first layer has set.

Author:

Horticulture Australia

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