Best Rosé Peach Gelée Recipes
PEACH GELEE CANDY
This is an old fashioned, handcrafted candy that takes a little time and finesse to pull off. It's simple and sweet, but looks and tastes like something you're only suppose to enjoy a few times a year.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 8h30m
Yield 25
Number Of Ingredients 5
Steps:
- Line an 8x8-inch baking dish with plastic wrap.
- Combine peaches and lime juice in a blender. Puree until very smooth.
- Pour into a saucepan over medium heat, stir in 1/2 cup sugar, and bring to a boil. Cook, stirring continuously, until thickened, about 15 minutes.
- Stir in remaining 1 1/2 cups sugar and pectin. Using a thermometer, heat to 205 degrees F (96 degrees C) and cook, stirring continuously, for another 10 minutes. Remove from heat.
- Pour peach puree into the prepared baking dish. Shake gently and tap on the countertop to remove any air bubbles. Cover and refrigerate at least 8 hours or overnight.
- Sprinkle about half the 1/2 cup of sugar over a silicone baking mat and invert the peach gelee on top. Remove plastic wrap and sprinkle top with sugar. Trim off any uneven edges and cut gelee into 25 squares.
Nutrition Facts : Calories 81.2 calories, Carbohydrate 21 g, Fiber 0.1 g, Sodium 0.7 mg, Sugar 20.9 g
ROSé-PEACH GELéE
This gelée contains a fair amount of rosé wine, so you may want to steer children toward the playing card cookies and other desserts. Active time: 15 min Start to finish: 10 hr
Yield Makes about 9 cups
Number Of Ingredients 5
Steps:
- Combine 2 cups water and sugar in a small saucepan and sprinkle with gelatin. Let gelatin stand 1 minute to soften.
- Cook over moderate heat, gently stirring occasionally, just until sugar and gelatin are dissolved. Remove from heat and stir in wine, schnapps, and remaining cup water. Pour into a 10-cup mold and chill, covered, until firm, at least 10 hours.
- Dip mold in hot water a few seconds, then invert a plate over gelée and flip gelée onto plate.
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