Passion Fruit and Nectarine Jelly

This wonderful fresh fruit jelly has both magical looks and taste, and is easy to do. As it is refreshing, glamorous and can be made well ahead, it is perfect for a dinner party. You will need a 1.2 litre/2 pint ring mould. Serve with cream.


  • 600 ml/1 pint freshly squeezed orange juice
  • 75 ml/3 fl oz elderflower cordial
  • 150 ml/¼ pint water
  • 3 envelopes gelatine
  • 6-7 wrinkled passion fruit
  • 1-2 white- or yellow-fleshed nectarines


Pour the orange juice through a fine sieve into a fairly wide bowl. Mix the elderflower cordial with the water. Pour about a quarter of this liquid into a small saucepan and the rest of it into the bowl with the orange juice. Heat the liquid in the pan to boiling point, then remove from the heat, sprinkle in the gelatine and stir thoroughly until completely dissolved. Then pour into the orange juice mixture, stirring briskly all the time to disperse the gelatine. Put the bowl in the fridge and leave for an hour or more until the jelly is lightly set.

Meanwhile, cut open the passion fruit and, with a teaspoon, scrape out the insides into a small bowl. Stir to mix and break up the flesh, juice and seeds. When the jelly in the fridge is ready, take it out and whisk until smooth but still thick. Stir in the passion fruit flesh and seeds.

Now slice a nectarine into very thin half-moon slices and arrange them closely together pressed against the sides of 1.2 litre/2 pint ring mould — you may need part of a second nectarine. Finally, spoon or carefully pour in the jelly mixture. Put back in the fridge and leave to set for several hours or overnight.

To turn out, wipe the mould thoroughly with a very hot cloth or dip it extremely briefly in a bowl of hot water until it slips out when given a good shake against a flat serving plate. Keep in the fridge until needed.