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Pink Moscato Jelly with Poached White Nectarines
Preparation info
- Difficulty
Easy
Appears in
Published 2014
Ingredients
150 g - zest of
2 3 × 375
Method
- Heat the caster sugar, lemon zest and wine in a heavy-based saucepan over low heat to simmering point, stirring to dissolve the sugar. Add the nectarines; the liquid must cover them so add a little more wine if necessary. Cover with a cartouche (round of baking paper) and a small plate. Poach the nectarines briefly, just enough to loosen the skins – the exact cooking time d
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Components
- Pink Moscato Jelly with Poached White Nectarines
Part of
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