Nectarine & Sparkling Wine Jellies

Prep Time
Cook Time
Ready In

"From our Saturday newspaper The Weekend West. Times are estimated and does not include refrigeration times."

Original recipe yields 6 servings


  • 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

Step 1

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.

Step 2

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.

Step 3

Stir gelatine into wine mixture and then let cool to room temperature.

Step 4

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).

Step 5

Gently pour half the wine mixture over nectarines and refrigerate for 2 hours, or until jelly is just set.

Step 6

Loosely cover remaining wine mixture and leave at room temperature.

Step 7

Pour remaining wine mixture over jelly in glasses and then refrigerate for 2 hours, or overnight until set.

Step 8


Step 9

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.