Prosecco Jelly with Nectarines, Blueberries, and Candied Orange Peel |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This refreshing and truly sparkling dessert adds glamour to any summer dinner. If you can't find Prosecco, use any fruity sparkling wine, such as Asti Spumante. Ingredients:
1 750-ml bottle prosecco or other sparkling white wine |
3/4 cup cold water |
2 tablespoons unflavored gelatin |
2/3 cup sugar |
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 |
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 |
Directions:
1. 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.)
2. 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.
3. 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.)
4. For fruit: Toss all ingredients in large bowl to blend. Let stand until sugar dissolves, about 5 minutes.
5. 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.
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