Poached White Peaches with Rosé Wine Jelly and Peach-White Wine Granita

Ingredients

• 3 sheets Leaf gelatine (Soaked in cold water for 10 minutes; sheet weights were not specified.)
• Cold water for soaking gelatine (Amount not specified.)
• 100 ml Water for jelly
• 80 g Granulated sugar for jelly
• 240 ml Rosé wine (For the jelly.)
• Vegetable oil (For greasing four molds; amount not specified.)
• 375 ml White wine (For poaching the peaches and making the granita.)
• 90 g Granulated sugar for poaching liquid
• 2 strips Lemon zest
• 1 tbsp Lemon juice
• 3 White peaches (Halved and stoned before poaching; peeled after cooling.)

Steps

1. 1

   Soften the three sheets of leaf gelatine in cold water for 10 minutes.

2. 2

   Put 100 ml water and 80 g granulated sugar into a pan. Simmer gently until the sugar has dissolved.

3. 3

   Remove the pan from the heat and allow the syrup to cool slightly. Add the softened gelatine and stir until incorporated.

4. 4

   Add 240 ml rosé wine to the gelatine mixture.

5. 5

   Grease four molds with vegetable oil, then divide the rosé jelly mixture evenly among them.

6. 6

   Put 375 ml white wine, 90 g granulated sugar, two strips of lemon zest, and 1 tablespoon lemon juice into a pan. Simmer gently until the sugar has dissolved.

7. 7

   Halve and stone the three white peaches, then place them in the poaching liquid.

8. 8

   Gently poach the peaches until they are just tender.

9. 9

   Transfer the peaches and poaching liquid to a bowl and let everything cool.

10. 10

    Put the cooled poaching liquid into a container and place it in the freezer.

11. 11

    As the liquid freezes, roughly fork through the ice crystals three or four times to break them up and form a granita.

12. 12

    Remove the skins from the cooled peaches.

13. 13

    Dip each jelly mold into hot water for a couple of seconds to loosen the jelly, then unmold it.

14. 14

    Serve the peeled poached peaches with the rosé wine jelly and the peach-and-white-wine granita.

Notes

The source says that Diana Henry’s original recipe thickens the poaching liquid and serves it with the jelly and peaches; this version turns the poaching liquid into a granita instead. The source does not specify the exact poaching time, freezer duration, serving temperature, or mold size.

Nutrition per serving

• dessert
• afternoon tea
• poached
• frozen dessert
• granita
• jelly
• fruit
• vegetarian