Tinned peaches and jelly (from the packet) for dessert was a staple for me when I was growing up. One of the great things about training as a chef was learning to work with gelatine and make real jellies, with all sorts of fantastic flavours. At this time of year fresh white peaches look stunning as a dessert centrepiece and taste amazing, especially when they’re poached in wine. This fragrant cooking syrup is used again to make a peach-flavoured pinot gris jelly — a taste experience completely different to those childhood memories.
Ingredients
| 500 ml | Pinot gris |
| 150 g | Sugar |
| 350 ml | Water |
| 1 | Orange |
| 4 | White peaches (Main) |
| 7 leaves | Gelatine |
| 2 Tbsp | Elderflower cordial |
| ½ cup | Whipped cream |
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Directions
- In a small saucepan gently bring to the boil the wine, sugar and water.
- Peel strips of orange zest and add to the saucepan with the peaches.
- Simmer peaches for 30 minutes or until they are soft. Remove and allow to cool.
- Soak gelatine leaves in cold water for 2 minutes, squeeze out excess water then mix with 500ml of hot pinot gris syrup.
- Allow to cool then pour jelly mix into a small plastic container. Place in the fridge to set.
- Mix elderflower cordial with cream.
- Peel the skin off the peaches. Arrange peaches in a glass bowl. Dice the jelly and spoon jelly into the bowl. Serve with a spoonful of elderflower cream and garnish with poached orange zest.
