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Champagne And Peach Jelly

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Champagne And Peach Jelly

Peaches poached in Champagne form the basis of this very special dessert jelly...not for kids' parties!


  • 2-3 peaches, quartered and stoned
  • 750 ml bottle Champagne or New Zealand Methode Traditionelle
  • ½-¾ cup sugar
  • 5 teaspoons gelatin


  1. Put the peaches, Champagne and sugar into a shallow saucepan and poach the fruit for 12-15 minutes over a low to moderate heat until the fruit is tender. Cool, then remove the fruit and set aside.
  2. Sprinkle the gelatin over ½ cup of the warm juice and leave to swell and become spongy. Warm in the microwave or over hot water and stir until completely dissolved. Stir into the slightly warm juice. Taste for sweetness and adjust with caster sugar or a squeeze of lemon juice. Cool.
  3. Dice the peaches and place a few in the base of 4-5 Champagne flutes or saucers and pour over a little jelly to secure the fruit in place. Refrigerate until set and then pour in the remaining jelly. Refrigerate for 4 hours or overnight.
  4. Serve with the remaining diced peaches, whipped cream and garnish with orange rind if wished.

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