Pink Moscato Jelly with Poached White Nectarines

Name: Pink Moscato Jelly with Poached White Nectarines
Ingredients: zest of 2 lemons, removed in wide strips with a vegetable peeler; 150 g caster sugar; 3 × 375 ml bottles pink moscato dessert wine (i use stella bella pink muscat); 8 white nectarines; 6 g gelatine leaves, softened and squeezed

Preparation info

Difficulty
Easy

Appears in

Dessert Divas

By Christine Manfield

Published 2014

About

Ingredients

150 g caster sugar
zest of 2 lemons, removed in wide strips with a vegetable peeler
3 × 375

Dessert
Summer

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