These are softly set, fragrant jellies with a melting texture. Should you want to set the jelly in a mould and turn it out, add an extra leaf of gelatine to make it firmer and chill for at least 5 hours before doing so
600ml muscat wine (or other floral dessert wine)
125g caster sugar 3 ripe but firm yellow peaches 6 leaves gelatine Pouring cream, to serve (optional)
Step 1) Put the muscat, sugar and peaches in a saucepan with 350ml water. Bring to simmering point and gently poach the peaches for 10 minutes.
Step 2) Remove them with a slotted spoon and set aside to cool. Slip the skins off and return these to the poaching liquid to turn it a peachy-pink. Keep the poaching liquid barely simmering on a low heat.
Step 3) Soak the gelatine leaves in plenty of cool water for about 3 minutes, adding them one by one to prevent sticking. Wring the soft gelatine out and stir it into the hot peach-poaching liquid to dissolve completely. Strain through a sieve into a jug and leave to cool for 15 minutes. Meanwhile, halve, stone and slice the peaches.
Step 4) Divide the jelly mixture between 6 glasses or cups. Place the jellies in the fridge for 20-30 minutes, until the liquid is just beginning to thicken and set, then push the peach slices down into the glasses. If the liquid has thickened just enough, the peaches will be suspended without breaking the smooth jelly surface. If the peaches float, chill the jellies for a few minutes more, then push the peaches in. Leave for at least 3 hours to set completely before serving. Serve alone or with pouring cream, if liked.
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