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Peach Melba jellies with pistachio macaroons

Australian Gourmet Traveller recipe for peach Melba jellies with pistachio macaroons.

By Emma Knowles & Lisa Featherby
  • Serves 8
  • 40 mins preparation
  • 20 mins cooking plus standing, cooling, setting
Peach Melba jellies with pistachio macaroons
Peach Melba jellies with pistachio macaroons

What’s the festive season without trifle? We’ve taken a traditional dessert and tweaked it into something new and exciting. The joy of these deconstructed little beauties is that they can be made up to three days ahead. Just whip up the vanilla crème fraîche on the day of serving.


  • 330 ml rosé wine
  • 300 gm caster sugar
  • 4 ripe peaches
  • 4 leaves of gelatine (titanium strength), softened in cold water
  • 240 gm raspberries (about 2 punnets)
Pistachio macaroons
  • 120 gm ground pistachios
  • 110 gm caster sugar
  • 2 eggwhites
Vanilla crème fraîche
  • 300 gm crème fraîche
  • 60 gm pure icing sugar
  • 1 vanilla bean, scraped seeds only
  • 1 orange, finely grated rind only


  • 1
    Combine wine, sugar, rinds and juices in a saucepan with 400ml water. Stir over medium heat until sugar dissolves, add peaches, cover closely with baking paper and weight with a plate. Bring to a simmer, cook until peaches are just tender (5-6 minutes), remove from heat and stand in syrup for 20 minutes. Remove peaches with a slotted spoon and, when cool enough to handle, peel, cut into wedges and set aside.
  • 2
    Strain 800ml poaching syrup into a large measuring jug (there may be a little left over). Transfer 100ml from jug to a clean saucepan and bring to a simmer over medium heat. Squeeze excess water from gelatine, add to syrup, stir to dissolve. Add to syrup in jug, stir to combine and refrigerate until starting to set (45 minutes-1 hour). Remove from refrigerator, set aside.
  • 3
    Preheat oven to 150C. Divide peaches among eight 1½ cup-capacity serving glasses or bowls, layering with half the raspberries as you go. Divide jelly mixture among glasses, ensuring fruit is completely covered. Refrigerate until just set (40-50 minutes).
  • 4
    Meanwhile, for pistachio macaroons, combine ground pistachios and three-quarters of sugar in a bowl and mix well. Whisk eggwhites in an electric mixer until soft peaks form, gradually add remaining sugar and whisk to firm peaks. Fold in pistachio mixture and transfer to a piping bag (without nozzle). Pipe 4cm rounds on a baking paper-lined oven tray and stand for 2 hours, then bake until crisp but not coloured (10-15 minutes). Cool on tray, dust with icing sugar, set aside.
  • 5
    For vanilla crème fraîche, whisk together ingredients until smooth, refrigerate until required. Serve trifles with vanilla crème fraîche, pistachios and remaining raspberries, and pistachio macaroons to the side.
  • Author: Emma Knowles & Lisa Featherby