Nectarine & Sparkling Wine Jellies
December 29, 2018
"From our Saturday newspaper The Weekend West. Times are estimated and does not include refrigeration times."
- Serving Size: 1 (218 g)
- Calories 109
- Total Fat - 0.2 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 12.7 mg
- Total Carbohydrate - 25.8 g
- Dietary Fiber - 1.1 g
- Sugars - 23.2 g
- Protein - 2.6 g
- Calcium - 15.5 mg
- Iron - 0.7 mg
- Vitamin C - 3.6 mg
- Thiamin - 0 mg
Place wine and sugar in a large saucepan over a medium heat and stir until sugar is dissolved and then bring to boil and boil rapidly for 1 minute and then remove from the heat.
Sprinkle gelatine over water in a small heatproof jug and stand jug in a small saucepan of simmering water and stir until gelatine is dissolved and then remove.
Stir gelatine into wine mixture and then let cool to room temperature.
Meanwhile, cut nectarines into quarters and then remove stones and cut each quarter into 1cm wedges and then divide among six serving glasses (1-cup capacity).
Gently pour half the wine mixture over nectarines and refrigerate for 2 hours, or until jelly is just set.
Loosely cover remaining wine mixture and leave at room temperature.
Pour remaining wine mixture over jelly in glasses and then refrigerate for 2 hours, or overnight until set.
TIPS - Any sweet pink sparkling wine can be used. If nectarines are not available, replace with peaches. Jellies can be made up to one day ahead.
Tips & Variations
No special items needed.