GT tableware

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before August 1, 2016 and you’ll go into the draw to win your choice of adventure!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Peaches poached in prosecco with peach jelly


You'll need to begin this recipe the day before.

You'll need

750 ml prosecco 330 gm (1½ cups) white sugar 1 orange, juice and zested rind only 1 vanilla bean, split and seeds scraped 6 ripe peaches 4 leaves gelatine (titanium strength), softened in cold water

Method

  • 01
  • Combine prosecco, sugar, orange juice and rind, vanilla bean and seeds and ½ cup water in a saucepan and stir over medium heat until sugar dissolves. Add peaches, cover closely with a round of baking paper and weight using a small plate. Bring just to the boil, reduce heat to low and simmer for 10 minutes or until peaches are just tender. Remove from heat, remove plate and paper and cool peaches completely in syrup, then remove from syrup and peel. Strain syrup through a fine sieve over peaches, reserving 3 cups for jelly. Store peaches covered in the refrigerator until required.
  • 02
  • Place 1 cup reserved syrup in a small saucepan and warm over medium heat. Squeeze excess water from gelatine, add gelatine to pan and stir until gelatine dissolves. Stir gelatine mixture into remaining reserved peach syrup and pour into six ½ cup-capacity dariole moulds and refrigerate overnight or until set.
  • 03
  • To serve, unmould jellies and serve with poached peaches drizzled with a little of the remaining poaching syrup.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Featured in

Feb 2007

You might also like...

Summer seafood recipes

recipes

Christmas pudding ice-cream

Summer salad recipes

recipes

Raspberry and Mint Mojito

Quick summer recipes

recipes

Neil Perry: Prawn cocktail

Christmas classic recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes

recipes

Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes

recipes

Serge Danserau: Duck confit and potato terrine

Strawberry recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×