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Peach and rose jelly

Name: Peach and rose jelly
Yield: Serves 4
Cuisine: British recipes
Ingredients: 150g caster sugar; 125ml glass rosé wine; Juice of ½ lemon; 4 peaches; 3 gelatine leaves

Published: 30 Jun 08
Updated: 18 Mar 24

A sophisticated pud that smells like an English country garden.

Easy
July 2008

Test kitchen approved

Serves 4
Takes 30 min to make, plus cooling and setting

A sophisticated pud that smells like an English country garden.

Dairy-free recipes

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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Ingredients

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

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Method

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.
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.
Peel, halve and stone the peaches. Transfer to 4 serving glasses, a jelly mould or a serving dish.

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.