PROSECCO JELLY WITH NECTARINES, BLUEBERRIES, AND CANDIED ORANGE PEEL

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

Yield Makes 8 servings

Number Of Ingredients 15

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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.