Peach Melba is a summer favoruite with many chefs, combining gently poached peaches with fresh raspberry sauce. Here I've merged the fruits to make a simple and elegant fresh jelly. It works well set in couple glasses or set in a tray and then served diced. Accompany with summer fruits.

Ingredients

• 750 grams peaches
• 250 grams fresh or frozen raspberries
• 750 ml bottle sparkling wine or champagne
• 1½ cups water
• ½ cup sugar
• 2-3 vanilla pods (optional)
• 4 tsp gelatin

To Accompany

• Cranberry Meringues (optional)
• Whipped cream or yoghurt
• Extra summer fruit

Method

1. Quarter the peaches and place in a large saucepan with the raspberries, champagne, 1 cup of the water, sugar and the vanilla pods if using. Poach gently for 15 minutes. Stand 30 minutes and then strain through a clean chux cloth-lined sieve, reserving the liquid. Taste and sweeten with caster sugar or if it needs a little sharpness add a squeeze of lemon juice to taste.
2. Sprinkle the gelatin in the remaining ½ cup of water and once it has become spongy, heat in the microwave for 15-25 seconds or stand over hot water until dissolved. Stir into the warm fruit syrup. Pour into 6 coupe glasses and refrigerate overnight or for at least 4 hours until set. Serve with fresh fruits and the Cranberry Meringues if wished.

Cooks Tips

- This recipe can be prepared 2-3 days in advance. If so, keep the jelly containers covered so that fridge odours cannot permeate. - If you cannot get peaches, use nectarines. - After using vanilla pods, wash and dry them and store for later use. - The stated amount of gelatin makes a soft set jelly. For a firmer set, add an extra ½ teaspoon. - You can replace the champagne with water