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Passionfruit jelly with poached nectarines

  • 6
Passionfruit jelly with poached nectarines

There is nothing more refreshing on a hot summer's day than a cool fruit jelly. They really make the perfect dessert.


  • ¼ cup caster sugar
  • 1¼ cups water
  • 5 passionfruit
  • 1¼ cups dessert wine or fresh orange juice
  • 5 teaspoons gelatine
  • ¼ cup cold water
  • 2 tablespoons caster sugar
  • ¼ cup dessert wine or fresh orange juice
  • ¼ cup water
  • 4-5 ripe nectarines


  1. Stir together the first measure of sugar and water in a saucepan over a medium heat until the sugar dissolves.
  2. In a bowl, stir together the warm sugar syrup, passionfruit pulp and first measure of dessert wine.
  3. Sprinkle the gelatine over the second measure of water and leave to swell. Dissolve over a pan of warm water or, alternatively, heat in a microwave for 15 seconds on high.
  4. Stir the dissolved gelatine into the passionfruit syrup. Pour 1-2 tablespoons of syrup with some of the passionfruit seeds into the base of six individual ½-cup capacity moulds or glasses. Chill about 10 minutes, or until set. Pour over the remaining syrup and refrigerate for at least 2 hours before unmoulding.
  5. Heat the second measure of sugar with the second measure of dessert wine or orange juice and the last ¼ cup of water until the sugar dissolves. Cut the nectarines into wedges and poach in the wine syrup for 8-10 minutes or until tender. Allow to cool in the syrup.
  6. Unmould the jellies and serve with the poached nectarines.

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