Moscato and Peach Gelée

By blum099

Pesche Ripiene al Forno (Baked Peaches with Crushed Amaretti Cookies)
A gelée—in essence, a sauce made from liquid, sugar, and gelatin—is summer dessert at its most refreshing. In this recipe, which first appeared in our June/July 2014 issue with Sophie Brickman's story "The Feast of Life," ripe peaches are suspended in a light, fruity gelée flavored with semisweet fizzy moscato wine. The key to this elegant sweet is letting the gelatin set up before pouring the mixture into a mold.

Ingredients

• INGREDIENTS
• 3 tbsp. unflavored powdered gelatin or 12 sheets
• 1 cup cold water
• 1 1/2 cups. boiling water
• 3/4 cup sugar
• 2 1/2 cups Moscato d'Asti or other semisweet sparkling wine, such as prosecco, chilled
• 2 large ripe peaches, peeled, pitted, and thinly sliced

Details

Adapted from saveur.com

Preparation

Step 1

INSTRUCTIONS
Chill a 5" x 9" glass loaf pan for 1 hour. Sprinkle gelatin over cold water in a bowl (or immerse sheets in cold water); let sit 2 minutes. Whisk in boiling water and sugar. Stir in wine; chill until mixture has thickened to a loose gel, about 1 hour. Stir in peaches and pour into chilled loaf pan; chill until completely set, about 4 hours. Run a knife around edge of pan and invert onto a serving platter; cut crosswise into slices.


4
by Jeff Gordon on 2014-06-16
We tried this for a dinner party on the weekend and it was very cool, easy and perfect ending to a grilled dinner. Only comment is though the recipe suggested the gelatin sheets, it offered no other information. fortunately the web is a very friendly face and we were able to 'complete our mission"
With the sheets, giving it a very clean flavor and pure color, it was an awesome dessert and one to be repeated.


5
by dennisjsak on 2014-07-07
A huge success with one big change. Two good sized Georgia peaches didn't look like quite enough for the loaf pan so I ended up using two pounds. Combined with the gelatin mixture this filled the pan to the top and ensured there were plenty of peaches in every slice and bite. Powdered gelatin worked just fine but I hadn't chilled the Moscato so it took about 1 1/2 hours for the mixture to reach a soft gel. Otherwise, it couldn't have been easier or more delicious. A perfectly cool and refreshing summer dessert that will have me craving peach season all year. Thank you!