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  • Marinated Peaches In Champagne Jelly

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    Marinated Peaches In Champagne Jelly
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 6 x peach
    • 2 c. white wine
    • 1 c. sugar
    • 2 x cinnamon, sticks
    • 2 Tbsp. black peppercorns
    • 2 Tbsp. whole green cardamom pod
    • 1 env gelatin, plus
    • 1 tsp gelatin
    • 205 ml sugar
    • 1 bot champagne or possibly 1 bottle sparkling wine

    Directions

    1. Blanch the peaches for a minute in boiling water. Remove from the water, place in an ice bath, peel and halve to remove stones. Hot the wine, sugar, cinnamon, black peppercorns and cardamom together and then pour warmed marinade over the peaches and allow to stand overnight.
    2. Make the champagne jelly in a shallow container so which minimal pouring is required and you do not lose the bubbles. Dissolve the gelatine in the water over a low heat. Add in the sugar, and stir it into the cool champagne.
    3. The next day, or possibly after the peaches have marinated, cut the peaches into quarters. Layer the champagne jelly with peaches in a serving dish. Refrigeratetill ready to serve.

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