Moscato and Peach Gelée
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.
- 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
- 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.