One of our favourite ways to cook peaches is to gently poach them in prosecco. The poaching liquid becomes deeply infused with lush peach flavour and turns a beautiful rosy hue. Then it's simple to transform it into a jelly that's even better when set between layers of almond dacquoise and whipped mascarpone. If you want to skip a step, use savoiardi biscuits instead of making the dacquoise. Start this recipe a day ahead to set the jelly.
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