Best Prosecco Jelly With Nectarines Blueberries And Candied Orange Peel Recipes

Prosecco and Summer Fruit Terrine image

Provided by Chef Regina V. Smith

Categories Gelatin

Time 6h15m

Yield 8 serving(s)

Number Of Ingredients 5

4 cups mixed fruit such as berries, peeled and thinly sliced peaches, and halved green grapes
2 1/2 teaspoons unflavoured gelatin
2 cups prosecco (Italian sparkling white wine)
1 1/4 cups sugar
2 teaspoons fresh lemon juice

Steps:

Arrange fruit in a 1 1/2 quart glass, ceramic or nonstick terrine or loaf pan.
Sprinkle gelatin over 1/4 cup Prosecco in a small bowl and let stand 1 minutes to soften. Bring 1 cup Prosecco to a boil with sugar, stirring until sugar is dissolved. Remove from heat and add gelatin mixture, stirring until dissolved. Stir in remaining 3/4 cup Prosecco and lemon juice, then transfer to a metal bowl set in a larger bowl of ice and cold water. Cool mixture, stirring occasionally, just to room temperature.
Slowly pour mixture over fruit then chill, covered, until firm, at least 6 hours.
To unmold, dip pan in a larger pan of hot water 3 to 5 seconds to loosen. Invert a serving plate over terrine and invert terrine onto plate.

Nutrition Facts : Calories 167, Sodium 4.7, Carbohydrate 31.6, Sugar 30.5, Protein 0.7

Prosecco Jelly with Nectarines, Blueberries, and Candied Orange Peel image

Yield Makes 8 servings

Number Of Ingredients 15

Jelly
1 750-ml bottle Prosecco or other sparkling white wine
3/4 cup cold water
2 tablespoons unflavored gelatin
2/3 cup sugar
Candied orange peel
2 large oranges
2 3/4 cups water, divided
Pinch of salt
1/2 cup sugar
1/4 cup Grand Marnier or other orange liqueur
Fruit
3 nectarines, halved, pitted, cut into 1/2-inch-thick slices
1 1/4 cups fresh blueberries (about 6 ounces)
1 1/2 tablespoons sugar

Steps:

For jelly:
Pour Prosecco into large bowl. Pour 3/4 cup cold water into small saucepan; sprinkle gelatin over and let stand until gelatin softens, about 5 minutes. Add sugar to gelatin mixture and stir over medium-low heat just until sugar and gelatin dissolve, about 5 minutes (do not boil). Whisk gelatin mixture into Prosecco (mixture will foam; let stand to settle). Cover and refrigerate at least 3 hours. (Can be made 2 days ahead. Keep refrigerated.)
For candied orange peel:
Using vegetable peeler and working from top of orange toward bottom, remove peel (orange part only) from oranges in long strips. Cut orange peel lengthwise into 1/8-inch-wide strips.
Bring 2 cups water to boil in small saucepan. Add pinch of salt and orange peel; reduce heat to medium and simmer 15 minutes. Drain. Return peel to same pan. Add remaining 3/4 cup water, sugar, and Grand Marnier. Bring to boil; reduce heat to medium and simmer until thick syrup forms and mixture is reduced to 1/2 cup, about 20 minutes. Cool peel completely in syrup. (Can be made 2 days ahead. Cover and keep refrigerated. Bring to room temperature before continuing.)
For fruit:
Toss all ingredients in large bowl to blend. Let stand until sugar dissolves, about 5 minutes.
Using spoon, scoop Prosecco jelly into bite-size pieces. Divide among 8 serving bowls or goblets. Spoon fruit over jelly. Scatter 1 teaspoon candied orange peel over each serving.